This dish is so healthy, yet so satisfying. The butternut squash and nutritional yeast give the dish a cheesy flavor while the broccoli provides a nice crunch. It’s also a great dish to make for a crowd or on Sunday so you can have lunches for the work week.

Creamy Butternut Squash Pasta With Broccoli and Kale [Vegan, Gluten-Free]





  • 1 butternut squash, peeled and cut into 1/2 inch cubes
  • 1 full head of broccoli, chopped
  • 1 package gluten-free pasta
  • 3-4 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 tablespoon nutritional yeast
  • 1/4 cup almond milk (optional)
  • 1-2 dashes cayenne pepper
  • 2 cups chopped kale
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F.
  2. Place the cubed butternut squash and broccoli on a baking sheet.
  3. Drizzle them with olive oil, sea salt, and pepper and roast them for 30 minutes until they are tender.
  4. Cook the pasta according to package directions.
  5. In a small sauté pan, drizzle a small amount of olive oil over medium heat. Sauté the minced garlic for 1-2 minutes until it's fragrant.
  6. Once the butternut squash is tender, set the broccoli aside and add the squash, vegetable broth, sautéed garlic, nutritional yeast, cayenne pepper, and sea salt to a blender and blend until smooth. add in almond milk to thin out the sauce if it is too thick.
  7. Add a drizzle of olive oil to the same pan you cooked the garlic in.
  8. Add the chopped kale with a dash of sea salt and pepper, and sauté until wilted and crispy. set aside.
  9. Drain the pasta, and then pour the butternut squash sauce over the pasta and mix through.
  10. Fold in the broccoli and kale.

Nutritional Information

Total Calories: 1530 | Total Carbs: 321 g | Total Fat: 11 g | Total Protein: 41 g | Total Sodium: 1837 g | Total Sugar: 15 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.