Pumpkin Creamy Pasta


Prep Time: 15 mins
Cook Time: 50 mins
Yields: 4


  • 1 small butternut squash, peeled and cubed
  • 1 teaspoon Italian seasonings
  • 1 teaspoon rosemary
  • 2 tablespoons olive oil
  • 1/2 cup soy milk
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 medium zucchini, sliced about 5mm tick
  • handful baby spinach leaves
  • salt and pepper to taste
  • basil leaves for serving


  1. Preheat oven to 180°C and line baking tray with parchment paper.
  2. Place butternut squash cubes in a plastic bag, season with spices and olive oil. Seal the plastic bag and give it a shake so the squash cubes will coat evenly in oil and spices. Arrange on a prepared baking tray and bake for 25-30 minutes or until soft. Take out from the oven and let cool.
  3. Place roasted squash cubes in a blender, add milk and process until smooth and creamy, adding more milk if needed.
  4. Cook pasta according to the package directions. In a large frying pan add oil, garlic and onions. Cook for 5 mins until golden. Add zucchini and cook for 15-20 minutes until tender. Add in pasta, spinach and creamy squash mixture, gently stir everything together to combine.
  5. Adjust seasonings to taste. Garnish with fresh basil leaves and serve immediately. Enjoy.

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