A simple fall-inspired pasta to warm you from the inside out.
- 2 cups cubed squash (I used frozen, you can use fresh too)
- 2 tbsp canola oil
- salt & pepper to taste
- 200g fresh pasta (see above for instructions)
- 2 tbsp olive oil, divided
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- handful of spinach
- 1/4 cup chopped pecans
- dairy-free parmesan cheese, to taste
- Preheat oven to 425 F.
- In a bowl, combine squash, canola oil, salt and pepper. Place on a parchment-lined baking tray in a single layer. Bake 25 minutes (or more, if using fresh squash, not frozen) until tender, flipping halfway through.
- When squash is almost done, boil pasta for 5-6 minutes. Drain and set aside.
- Meanwhile, in a frying pan on medium heat, add olive oil, garlic and onion. Cook 3-4 minutes, until onion is translucent.
- Add sage and cooked squash and stir to combine. Add pasta and another drizzle of olive oil if pasta seems too sticky. Add spinach and pecans and toss to combine. Cook another minute until spinach is wilted.
- Serve with a sprinkle of vegan parmesan cheese, if using.