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The Mellow Kitchn

vegetarian, no-fuss recipes for the whole family

3rd March 2019 Leave a Comment

Extra-creamy Vegan Butternut Squash Pasta

Extra-creamy Pumpkin Spinach Pasta


A couple of days ago, my mom noticed that she found way more recipes for sweets and baked goods on my blog than for savoury dishes. This is gonna change right now! With this extra-creamy vegan butternut squash pasta I give you a recipe for an easy weeknight dinner that’s both, super easy to prepare and utterly delicious. Also, it lends itself perfectly for meal-prep. You can roast the squash on the weekend, make the sauce and store it in the  fridge for up to 5 days. The same holds true for the pesto. So, when you come home from a long day of work all you need to do is cook your favourite kind of pasta, heat the sauce in a pan, stir it all together and, voilà, dinner is on the table!

I love dishes like these. And I’m gonna tell you why: they are nutritious, without tasting “healthy” – they give you a sense of home and comfort, without needing a ton of time to prepare – and they are suitable for all kinds of intolerances, without coming across as a “specialty” meal. You can even use alternative pasta made from rice or lentils, if you or one of your loved ones is gluten-intolerant. Everything’s possible, without any fuss.

Extra-creamy vegan Pumpkin Spinach Pasta


As I mentioned before, this recipe is perfect for your weekend meal-prep. If you don’t have time for that, or you simply just read this recipe and want to make it tonight, make sure to plan in some time for roasting the butternut squash. For the pesto, if in a hurry, you may skip making your own and grab some high quality pesto at the store. Just make sure it’s a vegan brand, if you’re vegan or want to keep this a plant-based meal.

One more word to the recipe: as we slowly shift from Winter into Spring, fresh greens start to pop up. The perfect time to combine wintery vegetables, like butternut squash, with some fresh greens like basil and spinach. I’m aware that nowadays, we get almost all vegetables and greens all year round. Nevertheless, I think you can do your pallet and body, your budget and, last but not least, our planet a huge favour if you prioritise seasonal eats. If you’re looking for other dishes using squash, try my Hokkaido Millet Risotto – a slightly different take on the Italian classic.

And without further ado – here’s the recipe for this extra-creamy comforting weekend meal. Enjoy!

P.s.: As always, please leave a comment if you try this recipe or even share your creations with me on IG tagging #themellowkitchn and @themellowkitchn

Vegan Butternut Squash Pasta

Created by Anna on 3rd March 2019

Imagine an extra-creamy butternut squash sauce poured over your favourite pasta, drizzled with some garlicky  pesto and topped with fresh spinach. With some meal-prep this makes the perfect comforting weeknight dinner, that comes together in a whim. Facebook0TwitterPinterest0email

  • Prep Time: 45m
  • Cook Time: 15m
  • Total Time: 1h
  • Serves: 4
  • Category: all recipes, dinner, lunch, Main dish, Plantbased, Vegan, Vegetarian

Ingredients

Butternut Squash Sauce

  • 1 kilogram butternut squash
  • 2 cloves garlic
  • 125 millilitres vegetable broth (1/2 cup)
  • 1 tablespoon olive oil, extra-virgin
  • 1 teaspoon kosher salt
  • fresh black pepper

Vegan Basil Pesto

  • 1 cup or big handful fresh basil (or a mixture of radish leaves, parsley & spinach)
  • 30 grams walnuts (1/4 cup)
  • 1 clove garlic
  • 2 tablespoons nutritional yeast (or fresh parmesan if you're not vegan)
  • 1 teaspoon kosher salt
  • juice & zest of 1/2 organic lemon
  • 80 millilitres olive oil, extra-virgin (1/3 cup)

For Assembling

  • 500 grams shell or conchiglie pasta (or any other kind that you like)
  • 2 big hands fresh spinach, stems removed (or baby spinach) (2 cups tightly packed)
  • 1 small hand chopped walnuts (optional)
  • kosher salt & fresh black pepper

Instructions

Prepare Butternut Squash Sauce

  1. Preheat oven to 200°C (400°F) and line a baking tray with (reusable) baking paper. Cut butternut squash in halves and place, cut-side down, onto the prepared baking tray. Bake for 30-40mins until soft and tender. Meanwhile prepare pesto and other ingredients. Poke with a sharp knife to make sure the squash is cooked through. Let cool until cold enough to handle.
  2. Remove pumpkin seeds with a spoon. Scoop out flesh and place in the container of your blender or a high mixing container. Add veggie broth, oil, salt and pepper and blend on high (using a standing or hand blender) until smooth. Set aside or see notes if you are meal-prepping for later.

Prepare Pesto

  1. Combine all ingredients in a kitchen machine or blender and blend for 1 minute or until a smooth paste has formed. Set aside or store in the fridge in a screw-on glass jar, for up to 2 weeks.

Assembling the pasta

  1. Fill a big pot with water, cover with a lid and bring to a boil. Once boiling add salt and pasta and cook according to package description.
  2. Meanwhile add the pumpkin sauce to a skillet and bring to a simmer over medium heat.
  3. Once the pasta is cooked al-dente, reserve 250ml (1 cup) cooking liquid and drain with a colander. Add half of the cooking water together with the pasta to the pumpkin sauce and stir to combine.
  4. Add washed spinach (cut & stems removed, if you're using bigger leaves) and stir through. Season with salt and pepper, drizzle with the prepared pesto and chopped walnuts. Serve immediately.

Notes

  1. You can use store-bought basil pesto if you are in a hurry or cannot find fresh basil. Also, roast the butternut squash in advance (maybe on the weekend), make the sauce and store in the fridge for up to 5 days for an easy weeknight dinner.
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Filed Under: All recipes, Dinner, Lunch, Main Dishes, Spring, Vegan, Vegetarian Tagged With: basil, butternut, pasta, pesto, plantbased, pumpkin, spinach, squash, vegan, veggie

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Hallo! Und Willkommen auf meinem FoodBlog! Du suchst unkomplizierte Gerichte, die nicht nur großartig schmecken sondern gleichzeitig dir und unserer Mutter Erde gut tun? Dann bist du bei The Mellow Kitchn genau richtig. Ich zeig dir, wie du Dank saisonalem Essen, bei dem Pflanzen die Hauptrolle spielen, deine Küche nachhaltiger gestalten kannst, ohne dabei an Geschmack einzusparen!
Los geht's!
Deine,
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// Eierschwammerl im Korb // Gestern hab ich euch // Eierschwammerl im Korb //
Gestern hab ich euch von meinem Ausflug in die Berge erzählt & wie mich die Pasta mit Eierschwammerl (= Pfifferlinge 😜) direkt zurück versetzt in den Wald. Heute zeig ich euch einen Teil der damals gesammelten Pilze. Und möchte euch von dem Gefühl erzählen, dass dieser kurze Ausflug in die Natur bei mir hinterlassen hat: nämlich Frieden & Gelassenheit. Zwei Zustände, denen wir nur zu oft hinterher hetzen ohne zu merken, dass sie eigentlich direkt vor unserer Nase sind, wenn wir uns erlauben einfach mal inne zu halten. 
Und genau dieses Gefühl spiegelt sich für mich im der Farbe GRAU - perfekt für den 3. Tag der @foodartproject September Challenge 💪
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// Chantarelles in a basket //
Yesterday I told you about my little trip to the mountains & the power a simple pasta dish has to transport me right back into the woods. Feeling bliss & serenity. The same feelings the color grey evokes in me & thus for me the perfect entry to today’s third theme of the #foodartanjaproject challenge. Thank you @thesouthasiankitchen for hosting & @useyournoodles for judging & @woodrow_studios for sponsoring. There’s been so many fantastic entries & I’m super proud to be part of this supportive & caring community 💪
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// Cremige Eierschwammerl Pasta mit Grünkohl // D // Cremige Eierschwammerl Pasta mit Grünkohl //
Der Sommer macht Platz für den Herbst. Eine Zeit, in der es mich regelmäßig in den Wald und die Natur zieht. Da passt diese in nur 25-Minuten gezauberte Eierschwammerl Pasta genau dazu. Denn sie riecht und schmeckt förmlich nach Wald. Entstanden ist sie nach meinem letzten Ausflug in die Kärntner Berge und sie hat nicht nur mich sofort überzeugt sondern auch Mr. M. Deshalb gibt’s das Rezept jetzt auch für dich - schau einfach mal am Blog www.themellowkitchn.com vorbei oder folge dem Link in meinem Profil 
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// Chanterelle Pasta with Kale //
The final days of summer make room for a mild start into autumn. My favorite time of the year. And the season where I’m most drawn into nature.
After my last visit to the Austrian Alps, I created this creamy chanterelle pasta with mushrooms collected right there in the woods and every time I eat it now it takes me back to that moment. Standing between tall, dark green spruces, smelling the damp moss and listening to the birds in the trees. If you want to have that feeling, follow the link in my profile & grab the recipe 
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I also want to enter this picture for day 2 of the @foodartproject September challenge, where I & other creatives highlight the color grey in our food photography. Today’s theme is inspired by Anja from @useyournoodles, who regularly uses grey in the background to really make her subjects stand out. Her visual story-telling is divine and if you don’t follow her work yet, make sure to check out her feed. #foodartanjaproject #foodartproject @woodrow_studios @thesouthasiankitchen
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& with @andreakoever for #myediblecaptures theme „Farm to table“ judged by @bealubas & sponsored by @casadelavida.nl @delipicsbackdrops
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// Ein Teller voll Trauben // Wir sind an der Schw // Ein Teller voll Trauben //
Wir sind an der Schwelle vom Sommer in den Herbst. Eine Zeit von Überfluss, genauso wie die Trauben hier. Und ein wundervolles Objekt um mal wieder ein bisschen zu spielen & der Fotographie ihren Lauf zu lassen.
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// A plate of grapes //
Late summer & early autumn is the season of abundance when it comes to food & produce. Like these grapes that are almost overflowing their vines. Not only delicious but also a super photogenic hero subject. Simply perfect for the start of another edition of the @foodartproject - this time it’s all about the color GREY & today’s task was to hero this often underrated color. Today it takes center stage & makes this plate of grapes really pop, don’t you think? 
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Thank you @useyournoodles @woodrow_studios & @thesouthasiankitchen for this challenge that makes so many creatives come together in this little corner of the internet 🙏 
Can’t wait to see all the other entries over the next days! 
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// Austrian Food Blog Awards // Ihr Lieben! Was ih // Austrian Food Blog Awards //
Ihr Lieben! Was ihr hier seht ist nicht einfach irgendein Salat. Es ist mein liebster Sommersalat dieses Jahres & gleichzeitig der Beitrag den ich in der Kategorie “Sommerfrische Küche mit @schaerdinger.at “ beim diesjährigen @afba_at Wettbewerb ins Rennen geschickt hab. Um beim Bewerb vorne mit dabei zu sein brauche ich aber eure Hilfe: bis 1.9. 14Uhr habt ihr noch Zeit für mich in insgesamt 5 Kategorien zu voten. Die Links findest du in den Kommentaren!
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// Süß-saure Tomaten // So, hier ist es: meine L // Süß-saure Tomaten //
So, hier ist es: meine Lösung für zu viele Kirschtomaten im Garten. Falls es so etwas überhaupt geben kann.
Das süße Sommergemüse findest sich bei mir neuerdings eingeweckt im würzigen Essigsud. Haltbar gemacht für die kommenden Monate. Für mich eine wundervolle Art saisonales Gemüse auch außerhalb der Saison zu genießen. 
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Regional und saisonal, zwei Stichwörter, die du bei mir am Blog häufig hörst. Einfach, weil es mir ein Herzensanliegen ist mit meiner plant-forward Küche jeden Tag ein Stückchen klimafreundlicher zu werden. Denn, das weißt du bestimmt, jeder Einzelne von uns kann da ganz schön viel bewegen. Deswegen freut es mich auch so, dass es dieses Jahr beim @afba_at FoodBlog Wettbewerb einen Sonderpreis für Klima & Ernährung gibt. Da bin ich dabei! Und weil dieses Rezept auch noch super in eine weitere Kategorie passt, hab’ ich’s einfach gleich noch für „Lässig, wie Essig“ angemeldet. Das nenn’ ich mal Effizienz, richtig!? 
…
// Sweet-sour pickled tomatoes //
So, here it is: my solution to too many cherry tomatoes on the vines. If that’s even possible.
For the months to come I pickled my precious summer veggies with herbs and spices. A great way to eat seasonal even though the vegetables season has already passed. Give it a try!
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Recipe on the blog: http://themellowkitchn.com/recipe/2023/sus-sauer-eingelegte-kirschtomaten/
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// Tomaten aus dem Garten // Mein kleines Hochbeet // Tomaten aus dem Garten //
Mein kleines Hochbeet geht gerade förmlich über mit Tomaten. Wie jedes Jahr hab ich’s ein wenig übertrieben mit der Anzahl der Tomatenpflanzen. Und weil ich ja bekanntlich kein Freund von Food-Waste bin tüftle ich gerade ab einigen Methoden um das süße Sommergemüse länger haltbar zu machen 💪
Hast du eine Idee was ich mit diesen hier gemacht habe? Die Antwort verrate ich dir morgen hier & am Blog 😉
…
// Home-grown tomatoes //
My little garden bed is overflowing with tomatoes these days. And since I‘m no fan of food-waste I’m currently playing around with different methods to preserve these precious summer veggies for the months to come ✌️
Any ideas what I did with this batch? I’ll reveal the answer tomorrow here & on the blog 🤭
…
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// Melone // Is euch schon mal aufgefallen, dass d // Melone //
Is euch schon mal aufgefallen, dass die Mutter Natur nicht nur die besten Geschmackskombos bereithält, sondern uns auch die genialsten Farb- & Formen-Kombination schenkt? Genau hinschauen lohnt sich 😉
…
🇬🇧 have you ever noticed that Mother Nature doesn’t only provide us with the greatest taste-combos, she also gifts us the most stunning color & shape combinations. It’s worth slowing down & taking a closer look 🫶
…
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// Sommer Pavlova // Vom Pudding machen sind mir e // Sommer Pavlova //
Vom Pudding machen sind mir ein paar Eiweiß übrig geblieben. Da musste ich einfach mal endlich wieder eine Pavlova machen. Getoppt mit Mascarponea-Creme und saftigen Marillen & Nektarinen ist die knackig, süße Eiweißhülle die perfekte Basis Verwertung von Eiweiß, das sonst vielleicht im Müll landen würde 🧡😋
…
// Summer Pavlova //
Inspired by @lena_zhurkina beautiful, moody cake creations I just had to use my leftover egg whites to make a little pavlova for the #foodartlenaproject inspired by Lena’s work and her use of this month’s Color orange. Thanks for hosting! So glad so could join this month
@fodory.com_
@thesouthasiankitchen
@foodartproject 
#foodartproject #pavlova #sommerdessert #wherewomencreate #mellowmoments #foodartblog #foodartclick_ @foodartblog @foodartclick_
// Sommer, Sommer, Sommer //
Zurzeit könnt ich täglich mein Gewicht in Melone essen 😅 und du? was machst du bei Hitze und Schwitzalarm 👇
…
…
…
Day Three of the @foodartproject JULY Challenge: ORANGE with @lena_zhurkina 🧡 and it’s all about the emotion orange invokes in us. Orange is such a fun & quirky color. I love the fresh feeling it evokes & that’s exactly what I wanted to show with this juicy melon. It‘s summer! Time to cut up some melon & have some fun at the beach/pool 🥳
…
Head over to #foodartlenaproject and #foodartproject to check out the other participants stunning entries. And, last but not least, a big shoutout to @thesouthasiankitchen for hosting this beautiful challenge & to @fodory.com_ for sponsoring 💪
…
#melone #sommer #sommerobst #zuheiß #cantalupe #refreshing #melon #sommerfruit #seasonaleats #saisonal #ichkriegnichtgenug #sommerwiedamals #produceisbeautifulproject @produceisbeautiful @foodartblog @foodartclick_ #foodartblog #foodartclick_ @raw_community #raw_community #mellowmoments
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