Butternut squash really is the perfect fall food. Not only is it versatile and comforting but it just happens to be beautifully hued, doesn’t it? This simple pasta dish showcases all of squash’s best features, including its lovely color! The sauce is rich and velvety, and the wilted kale adds a nice bite, making this a wonderful meal to share with family over the holidays if you ask me!

Rigatoni With Roasted Garlic Butternut Squash Sauce [Vegan]

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Calories

536

Serves

4

Ingredients

  • 1 head garlic, topped trimmed, drizzled with olive oil
  • 1 butternut squash, peeled and cut into ½ inch cubes
  • 2 cups veggie broth
  • 1 package whole wheat rigatoni
  • 2 cups kale, chopped
  • 1 tbsp. nutritional yeast (optional)
  • ¼ cup almond milk
  • 1 pinch cayenne pepper
  • Salt to taste
  • ¼ cup fresh sage, chopped

Preparation

  1. Wrap garlic in aluminum foil and roast at 325 degrees for 30-40 minutes
  2. Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat & simmer until squash is very tender, about 15-20 minutes.
  3. Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste.
  4. Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.
  5. Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage.

Nutritional Information

Per Serving: Calories: 536 | Carbs: 106 g | Fat: 2 g | Protein: 17 g | Sodium: 330 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Robin Burns: Blogger, The Hungry Birdie

See My Recipes

Robin Burns, the Toronto-based blogger behind the The Hungry Birdie, earned her degree in English and Psychology and is currently attending law school in Ottawa. Having recently adopted a vegan lifestyle, Robin uses her blog to document her cooking adventures, offering up fun and delicious recipes. Aside from getting creative in the kitchen, Robin loves reading in bed, buying (and attempting to grow) fresh flowers, and watching any and all documentaries. Follow Robin’s journey on thehungrybirdie.com.

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