Pasta With Roast Butternut Squash Feta Basil Vegetarian Recipes

PASTA WITH ROAST BUTTERNUT SQUASH, FETA & BASIL - VEGETARIAN

This is delightful with a handful of pine nuts tossed in with the squash and peppers for the last 4-5 minutes of baking - don't let them colour.

Provided by Lynne Krywulycz

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Pasta With Roast Butternut Squash, Feta & Basil - Vegetarian image

Steps:

Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.

Nutrition Facts : Calories 544.2, Fat 22.7, SaturatedFat 6.9, Cholesterol 96.2, Sodium 995.4, Carbohydrate 70.6, Fiber 4, Sugar 4.3, Protein 17.2

Ingredients

375 g fettuccine pasta
500 g butternut squash, sliced 1cm thick
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
125 g feta cheese, crumbled
180 g roasted red peppers, thickly sliced
1 cup baby basil leaves

ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY

Here's what you need: butternut squash, white onion, olive oil, salt, pepper, nutmeg, vegetable broth, almond milk, garlic, red pepper flakes, dried sage, broccoli, whole wheat pasta, grated parmesan cheese

Provided by Spencer Kombol

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Roasted Butternut Squash Pasta Recipe by Tasty image

Steps:

Preheat oven to 400°F (200°C).
Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
Roast for 25-30 minutes, or until tender.
Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
Add cooked pasta and steamed broccoli and stir to combine.
Top with Parmesan, and serve.
Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 93 grams, Fat 24 grams, Fiber 9 grams, Protein 12 grams, Sugar 13 grams

Ingredients

1 butternut squash, peeled and cubed
½ white onion, chopped roughly
olive oil, to taste
salt, to taste
pepper, to taste
nutmeg, to taste
1 cup vegetable broth
1 cup almond milk
2 cloves garlic, minced
1 teaspoon red pepper flakes, optional
1 teaspoon dried sage
1 head broccoli, steamed
8 oz whole wheat pasta, cooked
grated parmesan cheese, to serve

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