Plant-Based Butternut Squash Pasta
This pasta is plant-based, gluten free, creamy, and oh so delicious! It's perfect for those cozy fall months.
Ingredients
- 1/2 yellow onion, diced
- 1 small/medium butternut squash
- 1 tsp minced garlic
- 1 tbsp paprika
- 1 tsp cumin
- 2 1/8 cups coconut milk (from a can)
- 6 oz spinach
- 12 oz gluten free fusilli
- 2 tbsp extra virgin olive oil
Instructions
- Cook your fusilli according to package instructions. Once the pasta is done cooking, add your spinach to the pasta strainer before pouring in pasta and water to make it wilt.
- Cut, peel, and remove the seeds of your butternut squash. Cut it into 1" chunks. (Check out tips for cutting butternut squash above if you're having trouble with this).
- Add extra virgin olive oil, garlic, and onion to a large soup pot and set to medium heat. Cook until onion has softened/browned.
- Add the butternut squash to the pot. Cook until it has softened.
- Add the paprika and cumin and stir.
- Add the coconut milk and stir. Cover and let cook for five minutes.
- Turn off the heat. Use an immersion blender or pour sauce into a blender to blend until creamy.
- Stir the butternut squash pasta sauce in with the pasta and spinach. Serve while warm and enjoy!