Roasted Squash Pasta With Arugula And Pine Nuts ~ Vegan

Roasted Squash Pasta with Arugula and Pine Nuts

May 2007 was the inception of Dine With Donna.  Since that time I have published family favorites, recipes shared by friends, and recipes that I tried or posted for that someday trial.  Today this recipe marks 3,333 recipes.  I am sure there  are recipes to fit your style of cooking or to suit your taste.  Bon Appetito!

This Vegan roasted squash pasta with Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free.  Total time 45 minutes

Ingredients

For the Squash
5 cups butternut squash peeled, seeds removed and cut into 1-2 inch cubes
1 teaspoon salt
2 teaspoons rosemary diced (fresh)
1 tablespoon extra virgin olive oil
For the Sauce
1/2 teaspoon rosemary
1 tablespoon extra virgin olive oil
1/4 cup and 2 tablespoons coconut cream or milk
1 tablespoon lemon juice
1/4 - 1/2 teaspoon red pepper flakes
salt to taste
2 tablespoons reserved pasta water
For the Pasta
10 ounces fusili gluten free pasta
1/4 - 1/2 cup pine nuts preferably dry toasted
2-3 ounces arugula
1 teaspoon fresh rosemary diced
1/2 cup diced red onions
2 tablespoon capers rinsed with water and thoroughly dried
1 tablespoon extra virgin olive oil

Directions:

Preheat oven to 400 degrees F. 

In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.

Boil pasta according to package directions, reserving some of the pasta water.

In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.

Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.

Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.