Vegan Butternut Squash with Red Lentil Pasta
A delicious and simple roasted butternut squash with pasta dish!
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
Ingredients
Dry Spice Mix Recipe
Instructions
  1. First, preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl combine all the “Dry Spice Mix” and set aside.
  3. Next slice butternut squash into 1/2″ pieces. Either add to a mixing bowl with enough olive oil to completely cover the squash or add to the prepared baking sheet & toss. Cook the squash for 8 minutes on each side. Remove the pan from the oven & add a little salt, set aside.
  4. While the squash is cooking add the pasta to a large pot of boiling hot water. Cook as instructed on pasta box & drain. Immediately add the baby spinach to the bottom of the hot pan {spinach should wilt}. Toss the pasta back in along with the butternut squash, nutritional yeast & olive oil. Toss to completely combine everything.
  5. Finally add in your desired amount of seasoning. If desired top with red pepper flakes before serving. I added it to my individual dish because I also prepared this for my children, so I didn’t add it to the pot.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!