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    You are at:Home»Dairy-Free Recipes»Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce

    Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce

    5
    By Alisa Fleming on September 22, 2015 Dairy-Free Recipes, Entrees, Pasta

    This butternut squash pasta is like an ode to cooler weather. It is packed with warming winter vegetables, including hearty squash, cruciferous cauliflower and kale. It’s also an excellent vegan meal that is rich in plant-based protein! The recipe was submitted by Becky Timbers as a Savory entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

    Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce - a nutritious, winter vegetable, dairy-fee and vegan pasta with gluten-free options.

    Special Diet Notes: Butternut Squash Pasta with Creamy Roasted Cauliflower Sauce

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan / plant-based, and vegetarian.

    For gluten-free butternut squash pasta, use gluten-free noodles as noted, but also use caution when selecting your miso.

    For soy-free butternut squash pasta, choose a miso that is soy-free – yes, there are some!

    For nut-free butternut squash pasta, skip the cashew cheese topper and use your favorite nut-free milk beverage.

    Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce
     
    Print
    Prep time
    30 mins
    Cook time
    60 mins
    Total time
    1 hour 30 mins
     
    Author: Becky Timbers
    Serves: 6-8 servings
    Ingredients
    Vegetables
    • 1 3-pound butternut squash, peeled, seeded and cut into ½-inch cubes
    • 4 tablespoons olive oil, divided
    • ½ teaspoon salt, divided
    • ¼ teaspoon black pepper, divided
    • 1 small head of cauliflower, cut into florets
    White Bean Sauce
    • 1 15-ounce can white beans, drained and rinsed
    • 1½ cups plain or unsweetened dairy-free milk beverage
    • ¼ cup olive oil
    • ¼ cup red onion, diced
    • 2 tablespoons fresh thyme, chopped
    • 1 lemon, juiced (about 1½ tablespoons of lemon juice)
    • 1½ tablespoon mild miso (such as chickpea)
    • 1 tablespoon champagne or white wine vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • ¾ teaspoon paprika
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon cayenne
    Pasta
    • 16 ounces dry pasta (elbow, fusilli, or bowtie), gluten-free if needed
    • 1 small bunch of kale, stems removed and sliced into strips
    • ½ cup roasted and salted sunflower seeds
    • 6 to 8 ounces dairy-free cashew "cheese" (optional)
    Instructions
    1. Preheat your oven to 400ºF.
    2. For the vegetables, place the squash cubes in a large bowl and toss with 2 tablespoons of the olive oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper. Spread the squash onto a baking sheet.
    3. Place the cauliflower florets in a medium bowl and toss with 2 tablespoons of the olive oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper. Spread the cauliflower onto a another baking sheet.
    4. Bake the squash and cauliflower for 40 to 45 minutes, stirring at least once, or until both are golden brown. Remove from the oven and let cool.
    5. For the white bean sauce, place all of the sauce ingredients plus 2 cups of the roasted cauliflower in a large blender. Process until very smooth, about 6 minutes, scraping sides and giving your blender a rest as needed.
    6. Transfer the sauce to a medium sauce pan and gently heat over medium-low heat, stirring occasionally.
    7. For the pasta, bring a large pot of water to boil and add the pasta. Cook according to package. When pasta is just about done, add the kale to the water and cook for 45 seconds. Remove from the heat and pour noodles and kale into a strainer.
    8. In a large bowl, combine the pasta, kale, butternut squash, roasted cauliflower sauce, and sunflower seeds. Mix until well combined and reheat as necessary. Season to taste, if needed.
    9. If desired, spoon each serving with a dollop of cashew cheese.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

    1. Pingback: Sweet & Spicy Cauliflower Bites Recipe: Plant-Based Asian Fusion

    2. Pingback: Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce | pinteresttastetestblog

    3. Patty on January 3, 2016 3:30 pm

      This is very good! Loved it!

      Reply
    4. Cassandra on November 3, 2015 7:55 pm

      I appreciate the creaminess after going dairy free, but this is extremely bland. I think next time I will try at least doubling the spices and garlic.

      Reply
      • Alisa Fleming on November 4, 2015 7:18 am

        Thanks for the feedback Cassandra! And I appreciate you offering a suggestion for readers, too. I will put this on my list for us to trial in-house and modify.

        Reply

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