Garlic Pasta

Garlic Pasta

Ingredients

• 1 medium delicata squash, washed and dried – can sub with 1/2 medium butternut squash, 1/2 acorn squash, 1/2 medium kabocha squash or 1 small sweet potato. Zucchini or eggplant will work too if you prefer a less starchy vegetable.
• 2 tbsp avocado oil or olive oil
• Kosher or fine sea salt, to taste
• Freshly ground black pepper, to taste
• 2 shallots, peeled and finely chopped
• 2 cloves garlic, minced or grated
• 2 sprigs fresh thyme, plus more for serving
• 1/4 tsp dried sage
• 1/4- 1/2 teaspoon crushed red chili flakes
• 1/2 teaspoon balsamic vinegar
• ½ pound dried rigatoni, penne or spaghetti, (gluten-free or grain-free if needed – we like Jovial or Cappelos)
• ¼ cup dairy-free creamer, coconut cream or heavy cream,
• ¼ cup grated dairy-free (or regular) Parmesan cheese (we like Violife – or use your fave)
• 1/2 cup baby spinach
• 1/2 cup kale, stems removed and roughly chopped
• Crusty toasted bread, for serving

Instructions

1. Preheat the oven to 425 degrees. Line a medium baking sheet with parchment paper.
2. Use a sharp knife to trim the stem and bottom end off of the squash. Cut the squash in half, lengthwise. Use a spoon to scrape down the middle to remove the seeds and pulp. Cut each half in half, lengthwise again and cut into ½-inch wide chunks.
3. Add the squash to the baking sheet along with the shallots and garlic. Drizzle with oil and season with salt, black pepper, thyme, sage and chili flakes. Toss to mix until well coated. Spread out evenly on the baking sheet into a single layer. Roast for 17-25 minute or until the squash is fork tender and starting to brown. Once cooked, remove the baking sheet from the oven and drizzle with balsamic vinegar. Toss to coat and set aside until ready.
4. While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, reserving 1/4 cup of the pasta water.
5. Add the greens to the cooking pot and turn on medium heat. Cook until the greens are just wilted, about 1-2 minutes. Add the pasta back into the pot and stir in the cream and Parmesan.
6. Add the roasted squash mixture to the pasta and toss together until coated well. Taste and add more seasonings as needed.
7. Transfer to a pasta bowl / plate and garnish with more fresh thyme, shaved Parmesan and serve with some crusty toasted bread.

5 from 1 vote

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Garlic Pasta

Servings: 4 servings

Author: Kelly

Ingredients

• 1 medium delicata squash , washed and dried - can sub with 1/2 medium butternut squash, 1/2 acorn squash, 1/2 medium kabocha squash or 1 small sweet potato. Zucchini or eggplant will work too if you prefer a less starchy vegetable.
• 2 tbsp avocado oil or olive oil
• Kosher or fine sea salt to taste
• Freshly ground black pepper to taste
• 2 shallots peeled and finely chopped
• 2 cloves garlic minced or grated
• 2 sprigs fresh thyme plus more for serving
• 1/4 tsp dried sage
• 1/4- 1/2 teaspoon crushed red chili flakes
• 1/2 teaspoon balsamic vinegar
• ½ pound dried rigatoni penne or spaghetti, (gluten-free or grain-free if needed - we like Jovial or Cappellos)
• ¼ cup dairy-free creamer , coconut cream or heavy cream (we like Nutpods or Elmhurst)
• ¼ cup grated dairy-free (or regular) Parmesan cheese (we like Violife - or use your fave)
• 1/2 cup baby spinach
• 1/2 cup kale stems removed and roughly chopped
• Crusty toasted bread for serving

Instructions

1. Preheat the oven to 425 degrees. Line a medium baking sheet with parchment paper.
2. Use a sharp knife to trim the stem and bottom end off of the squash. Cut the squash in half, lengthwise. Use a spoon to scrape down the middle to remove the seeds and pulp. Cut each half in half, lengthwise again and cut into ½-inch wide chunks.

3. Add the squash to the baking sheet along with the shallots and garlic. Drizzle with oil and season with salt, black pepper, thyme, sage and chili flakes. Toss to mix until well coated. Spread out evenly on the baking sheet into a single layer. Roast for 20-25 minutes (15-20 minutes for zucchini) or until the squash is fork tender and starting to brown. Once cooked, remove the baking sheet from the oven and drizzle with balsamic vinegar. Toss to coat and set aside until ready.

4. While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, reserving 1/4 cup of the pasta water.
5. Add the greens to the cooking pot and turn on medium heat. Cook until the greens are just wilted, about 1-2 minutes. Add the pasta back into the pot and stir in the cream and Parmesan.
6. Add the roasted squash mixture to the pasta and toss together until coated well. Taste and add more seasonings as needed.
7. Transfer to a pasta bowl / plate and garnish with more fresh thyme, shaved Parmesan and serve with some crusty toasted bread.