This colourful Pasta with Butternut Squash and Arugula is a quick and easy dish, perfect as a healthy vegetarian weeknight meal idea.
PASTA WITH BUTTERNUT SQUASH AND ARUGULA
This Pasta with Butternut Squash and Arugula is a good example of why home cooking using fresh (and seasonal) ingredients makes sense. This simple dish requires minimum effort and few ingredients yet is full of flavour, which makes it an ideal weeknight meal.
Butternut squash does not need a special recommendation – it is the quintessential autumn vegetable, delicious on its own or with other ingredients. It can be prepared in a number of ways, but roasting it is by far my favourite method. Roasted squash is sweet, with a hint of caramel, and it doesn’t really need much more than a bit of seasoning and a drizzle of olive oil. Which is how I’ve prepared it in this roasted butternut squash pasta recipe. Roasting it alongside cherry tomatoes produces a delicious sauce which can be added to the pasta.
Arugula is so much more than just a salad ingredient! You can add it to soups (see my Vegan Split Pea Soup with Arugula), stews, pizzas and many other dishes. It can also be stirred into pasta, along with a bit of good olive oil, as I have done in this recipe. It is a pesto of sorts, only simplified and super quick to make. But it adds so much flavour to the dish. Its nutty and slightly peppery flavour works really well in this sweet and sour tasting dish!
I’ve used a similar method in this Pumpkin Garlic Pasta with Arugula recipe.
I used farfalle pasta in this butternut squash pasta recipe because it’s so pretty. Though fusilli or penne are also good choices. As this is a pasta dish a sprinkle of parmesan for serving is an option, but is not essential. I enjoyed mine vegan:)
If you are looking for more easy butternut squash recipes check out this Mediterranean Butternut Squash Casserole Recipe (Vegan). It’s a fuss free one pot dish equally delicious as a healthy family dinner or party food idea. Another easy meal idea you might like is this Butternut Squash Vegetarian Chili recipe.
This colourful Pasta with Butternut Squash and Arugula is an easy dish made from scratch, perfect as a healthy vegetarian weeknight meal idea.
- About 250 g your favourite pasta
- 1/2 butternut squash peeled, cubed
- 360 g cherry tomatoes scored
- 50 g rocket leaves finely chopped
- 4 garlic cloves peeled, whole
- 5 tablespoons olive oil plus more for drizzling
- Salt and pepper to taste
- 1 bay leaf for cooking the pasta
- Parmesan for serving optional
Preheat the oven to 400 F/ 200 C/gas mark 6.
Place the squash, tomatoes and garlic in a baking tray, season, drizzle with oil and roast for about 35- 40 minutes. Once the vegetables are out of the oven slice or chop the garlic and then put it back in the tray mixing with the vegetables.
While the vegetables are in the oven cook the pasta (al dente) in salted water (with the bay leaf). Drain and set aside.
Combine the arugula with 5 tablespoons of olive oil and add to the pasta. Season and stir well.
Serve the roasted vegetables on a bed of pasta (with or without the parmesan) with a little drizzle of olive oil.
To save time the pasta can be cooked while the vegetables are in the oven.
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