Butternut Squash Pasta (Gluten-Free, Dairy-Free, Vegan)
Serves 2
10 mins prep
20 mins cook
30 mins total
A delicious and healthy fall pasta dish featuring roasted butternut squash, tomatoes, and onion, blended into a creamy sauce. This recipe is naturally gluten-free, dairy-free, and vegan.
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1. Preheat oven to 450°F (230°C). 2. In a baking dish, combine 9 oz of frozen butternut squash, 2 tomatoes, 1/3 yellow onion, a drizzle of EVOO, salt, pepper, oregano, thyme, and chili flakes. 3. Bake the vegetables for 20 minutes. 4. While the vegetables are roasting, start cooking your pasta according to package directions. 5. Before draining the pasta, reserve 1/3 cup of pasta water. 6. Once the vegetables are roasted, blend them with the reserved pasta water to create the sauce. 7. Pour the blended sauce over your cooked pasta noodles. 8. Top with cheese (using a dairy-free option if desired) and additional red chili flakes for extra spice, if desired.
