Roasted Butternut Squash Pasta With Arugula
This cozy vegan pasta is an all-time favorite: roasted squash, peppery arugula, sweet cherry tomatoes, nutty pine nuts, and a sprinkle of vegan parmesan to tie it all together.
Servings: 4
Ingredients
Pasta
- 70 g pine nuts (or use Tamari almonds)
- 2 large garlic cloves
- 1 big yellow onion
- 5 tablespoons olive oil divided
- 1 mid sized squash or small butternut squash (peel it before roasting)
- 500 g vegan short-form pasta* (I like brown rice penne or fusilli)
- 250 g cherry tomatoes
- 100 g arugula
- Salt
- Pepper
Topping
- 100 g vegan parmesan** (either store-bought or home-made, see my easy recipe here)
Instructions
- In a dry pan, toast the pine nuts until golden and fragrant. Set aside.
- Peel and roughly chop the onion and garlic. Heat 2 tablespoons olive oil in a pan, sauté the onion until translucent, then add garlic and cook until fragrant.
- Clean the ambercup squash, remove seeds, and cut into cubes. Toss with 1 tablespoon olive oil and roast at 250°C (482°F) for about 20 minutes, until soft with golden edges. (If using butternut squash, peel before roasting.)Roasting at a high temperature helps the squash caramelize quickly without turning mushy.
- Cook the pasta according to package instructions.
- Halve the cherry tomatoes. Wash and tear the arugula into bite-sized pieces, setting aside a small handful for garnish.
- In a large bowl, combine pasta, roasted squash, sautéed onion and garlic, tomatoes, arugula, and pine nuts. Season with salt and pepper to taste.
- Serve warm, topped with extra arugula and vegan parmesan.
Notes
*For a lighter, salad-style version, simply skip the pasta. The roasted squash and arugula combo is still delicious.
**If you don’t have vegan parmesan on hand, nutritional yeast makes a great quick substitute..