This recipe for Roasted Butternut Squash & Kale Pasta is sponsored by House Foods, who I love for their super low-cal Tofu Shirataki noodles, meaning comfort food doesn't have to be so heavy. Yasss!!
Are those not bizarrely beautiful colours!? Dark rich green, bright orange, and little highlights of purple. The artist in me is in love! I actually used red onion instead of yellow onion (my regular go to for cooking), because I knew the colours would be just so unusually amazing and totally autumn inspired.
If you've been following me for any length of time, then you probably know I have a deep love of noodles. Like, desert island, only one kind of food allowed, I would totally pick noodles. And when you are a total noodle addict like me, you like to invent all sorts of toppings and sauces. Guzinta is a common topping choice in my house (whatever's in the fridge guzinta it). But today's recipe has been more thoughtfully composed.
The goal was to make a hearty, rich in flavour, but healthy pasta recipe, and celebrate the season while I'm at it.
MISSION ACCOMPLISHED!
Butternut Squash & Kale Pasta- I could eat this pasta all day, every day (see noodle obsession notes above). Butternut squash is so sweet and tender, the kale so green and earthy, seasoned with a splash of balsamic vinegar, my obligatory onion and garlic, and finally sprinkled with vegan parmesan. Dinner served!
Don't you feel healthier already just looking at these ingredients... yeah, me too.
To make Roasted Butternut Squash & Kale Pasta: first, peel and cut the butternut squash into cubes. Spread the squash cubes on a large baking sheet, drizzle the oil, and sprinkle with salt. Toss to coat. Bake until squash pieces are golden and fork tender.
*Try not to eat all of the squash before it makes it to the pasta... seriously, I think I ate half the tray as I was prepping the rest of the ingredients.*
In the meantime, cook the Spaghetti Shape Tofu Shirataki noodles according to package directions.
In a large skillet or frying pan, heat the olive oil and sauté the onions and garlic until the onions have softened.
Add the kale and balsamic vinegar, and cook a couple minutes more until the kale is wilted.
Toss in the roasted butternut squash and the cooked Tofu Shirataki spaghetti and toss to combine. Sprinkle with parmegan and enjoy!
(click stars to vote)
Roasted Butternut Squash & Kale Pasta
Servings: as a side dish
PRINT
PIN
COMMENT
Ingredients
For the butternut squash:
- 1 small butternut squash, , peeled and cut into cubes (around 4 ½ cups)
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the pasta:
- 2 packages Tofu Shirataki Spaghetti Shape (8 oz, 226g)
- 1 tablespoon olive oil
- ½ of a red onion, , sliced (you can use other onions, but red is pretty)
- 2 cloves garlic, , minced
- ½ a bunch of kale, , destemmed and roughly chopped
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parmegan, for garnish
Instructions
- To roast the butternut squash: Preheat your oven to 425F (220C). Spread the squash cubes on a large baking sheet, drizzle the oil, and sprinkle with salt. Toss to coat. Bake for 20 to 25 minutes, flipping halfway through until squash pieces are golden and fork tender.
- To make the pasta: Cook the spaghetti noodles according to package directions until al dente.
- In a large skillet or frying pan, heat the olive oil and sauté the onions and garlic until the onions have softened. Add the kale and balsamic vinegar, and cook a couple minutes more until the kale is wilted.
- Toss in the roasted butternut squash and the cooked spaghetti and toss to combine. Sprinkle with Parmegan to taste.
Notes
Nutrition
For Tofu Shirataki noodle nutrition click here.
Bon appetegan!
Sam.
Rita says
I made this last night for a girls night and it was a hit. I personally felt it needed a bit more seasoning so I added chili flakes and that did the trick. The instructions don't mention the salt and pepper so I wasn't sure if the quantity of salt in the ingredients list was for roasting the squash, to add at the end to the entire dish or both.
Sam Turnbull says
So happy you enjoyed it, Rita!!
andy v says
just made this in a pressure cooker, it was fantastic. First time using tofu noodles. This is going into the weekly menu planning!
Sam Turnbull says
Yay! Thrilled you loved it so much, andy 🙂
Mindy Anne says
The boyfriend and I just made this for dinner last night, using regular angel hair pasta instead of the tofu noodles and it is absolutely awesome!! I'm having it again for lunch as we speak, and I just had to tell you how dope this simple yet utterly delicious recipe is - the balsamic and butternut squash combo is orgasmic lol.
We are two of your biggest fans babe - last November when we both dropped all animal products from our lives, we started using your website as our go-to blog for vegan recipes. I found your recipe for vegan french toast last year on pinterest, used it for our xmas morning breakfast (using vegan sour dough bread because we live outside of SF, the sour dough capital of the world lol), we couldn't get enough of it and it has become the standard french toast recipe in our apartment 🙂 In all honesty babe, every time I make one of your recipes it is always a HUGE success - I can never go wrong with itdoesnttastelikechicken.com 🙂
You've even inspired us to start our own vegan food blog! (which is still under development of course lol)
You are absolutely brilliant love, and I just wanted you to know how much all your hard work is appreciated 🙂
xoxoxoxo
Sam Turnbull says
Wohoo!! So happy you loved it so much Mindy, and ever more thrilled and flattered that my blog is your go-to!! 🙂
That's so awesome! I can't wait to see your blog when it is up and running, be sure to send it my way!
Thank you for the lovely comment, you totally made my day! xo
Kristina @ Love & Zest says
just listened to your FBP podcast interview-- congrats! Love how you make vegan recipes approachable! This fall pasta looks amazing!
Sam Turnbull says
Thank you so much! Haha, it was a fun little interview. Thank you! I hope you enjoy the recipe Kristina 🙂