Pasta with butternut squash, cherry tomatoes and herbs in white bowl with blue pattern, on top of white plate.

Pasta with Roasted Butternut Squash, Tomatoes & Arugula

This colourful pasta with roasted butternut squash, tomatoes and arugula is an easy dish made from scratch, perfect as a healthy vegetarian weeknight meal idea.
Course Dinner, Lunch
Cuisine International
Keyword butternut squash, pasta
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Monika Dabrowski


  • About 250 g your favourite pasta
  • 1 bay leaf for cooking the pasta
  • 1/2 butternut squash peeled, cubed
  • 360 g cherry tomatoes scored
  • 50 g arugula finely chopped
  • 4 garlic cloves peeled, whole
  • 3 tbsp olive oil plus more for drizzling
  • Salt and pepper to taste


  • 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 or until tender. Remove from 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). Strain and set aside.
  • Combine the arugula with 3 tablespoons of olive oil and add to the pasta. Season and stir well.
  • Serve the roasted vegetables with the pasta mixture (with or without the parmesan) with a little drizzle of olive oil.


  • Use your favourite pasta shapes.
  • To save time cook the pasta while the vegetables are in the oven.
  • You could swap the arugula for baby spinach.
  • Serve with a sprinkle of grated parmesan (optional).
  • Not suitable for freezing.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg