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Butternut Squash & Arugula Pasta

Roasted Butternut Squash & Arugula Pasta

I love pasta and I am always looking for ways to enjoy it without guilt which is one of the reasons that I was so happy with how this recipe turned out. Not only was it super easy to throw together it was super healthy because I made it using spelt pasta, butternut squash and arugula. The combination of ingredients was absolutely perfect. The sweetness of the butternut squash paired with the pepperiness of the arugula was a match made in heaven. Side note: I'm not sure if pepperiness is a word....but you get what I'm saying. Lol. Best of all you can get most of the ingredients pre-prepped from your local grocery store. All I did was just grab one of those pre-cut butternut squash containers from the grocery store along with a container of arugula.

 

Cook Time: 25 Minutes

Makes: 4-5 Servings


Ingredients:


Dry spice mix

  • 1/2 tsp of paprika

  • 1/4 tsp of red pepper flakes

  • 1/2 tsp of dry oregano

  • 1 tsp of sea salt

  • 1/4 tsp of dry basil

  • 1/2 tsp of dry rosemary

The remaining ingredients

  • 1 medium sized butternut squash cut into 1/2 inch pieces or you can grab one of those pre-cut containers from your local produce department

  • 1 package or fresh arugula

  • 1/2 a box of cooked ziti or rotini pasta (I used spelt pasta but you can use whatever you like)

  • 3-4 tbs of extra virgin olive oil plus more for cooking

  • 2 tbs of nutritional yeast

 

Preparation

  1. Preheat the oven to 400*

  2. Now mix together the seasoning blend and set aside.

  3. First cook the butternut squash by adding it onto a large sheet pan and add about 1-1/2 tbs of extra virgin olive oil. Toss and make sure everything is well coated.

  4. Place the sheet pan onto the middle oven rack and cook for about 15 minutes or until the butternut squash is nice and fork tender.

  5. Remove from the oven and add a little salt to taste.

  6. Now make the pasta according to the package instructions and drain.

  7. Immediately add 2 tbs of extra virgin olive oil and the arugula into the bottom of the warm empty pot.

  8. Now add in the pasta, butternut squash, nutritional yeast and extra virgin olive oil and toss well. The heat from the pan and warm pasta and squash will wilt the arugula in just a few minutes. Next add in your desired amount of seasoning to taste.


 

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.



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