• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pure Kitchen
  • Recipes
  • Nutrition MINI Course
  • Coaching
  • MASTERCLASS
  • Shop
    • Shop Kitchen
    • Shop Wellness
    • e-books
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Nutrition MINI Course
  • Coaching
  • MASTERCLASS
  • Shop
    • Shop Kitchen
    • Shop Wellness
    • e-books
  • About
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Butternut Squash Pasta Bake - vegan

    Butternut Squash Pasta Bake - vegan

    I have made this 3 times this week. Ha. Once for work and then again because it was so tasty and easy to make. 

    The first dish I started with was a butternut squash lasagna and then ended up as just a simple baked pasta. I'm definitely tired of the same old tomato sauce pasta that I make almost every week. It's really really good but I wanted something more festive for the Fall. 


    Butternut Squash (vegan) Baked Pasta Recipe | gluten-free | plant-based

    The sauce is creamy and naturally sweet. Best of all it's so easy to make. The most difficult part of this recipe is the homemade cheese and even that is a) not hard to make and b) you don't even need it. Instead you can buy some vegan ricotta or you can use real ricotta if you're not vegan. 


    Butternut Squash (vegan) Baked Pasta Recipe | gluten-free | plant-based

    The amount of vegetables in this dish makes it really healthy. It's not just a bowl of cheese and noodles. You can play around with the veggies in the dish as well. I subbed the zucchini one time for frozen cauliflower. And it turned out awesome. 


    Onion

    Butternut squash 

    Zucchini

    Spinach

    Corn 

    Brown rice 

    Cashews

    That's a lot of produce and plants right there. 

    I'm excited to share with you this video I created - demonstrating how to make this dish from start to finish. If you like it, subscribe to my channel and stay tuned for more of these tutorials. I am going to do a few a month.  

    Butternut Squash Baked Pasta Recipe

    Serves 4 main dishes or 6 side dishes

    BUTTERNUT SQUASH SAUCE INGREDIENTS

    • 4 cups butternut squashed (skinned, seeded and cut into cubes)
    • 2 cups yellow onion (skin removed and cut into large chunks)
    • 2 Tbls vegan butter
    • ½-3/4 cup (8 oz) vegetable broth
    • ¼ teaspoon nutmeg
    • 1 tablespoon miso paste
    • ½ teaspoon red chili flakes (optional)
    • ¾ teaspoon sea salt
    • ¼ cup vegan sour cream 
    • 2 cloves raw garlic

    DIRECTIONS

    1. Preheat oven to 350 degrees F.
    2. Cut open the butternut squash, cut off the thick skin and remove all the seeds. Cut remaining squash into large cubes. 
    3. Cut the onion in half. Remove the thin skin. Cut up into large chunks. 
    4. On a cookie sheet spread the butter around evenly. Place the raw chopped veggies on the cookie sheet. Sprinkle with salt. 
    5. Cook for 25 minutes. Check on the veggies from time to time because the onion can burn if you slice it to thin. Remember to keep the chunks large. 
    6. Meanwhile, add the rest of the ingredients to a high speed blender. Add then add the cooked veggies. 
    7. Blend on high until completely smooth and looks like a thick creamy sauce. You might need to add a tad more liquid (veg broth) depending on the desired thickness of the sauce. Remove and set aside.

    BUTTERNUT SQUASH BAKED PASTA INGREDIENTS

    • ½ bag (8oz) of your favorite gluten-free pasta. I used Tinkyada shells. 
    • 1 cup frozen corn or fresh 
    • 1 zucchini thinly sliced or cut with a mandolin or peeler
    • 2 cups spinach
    • Butternut squash pasta sauce (recipe above)
    • 2 cups Vegan Queso sauce or fresh vegan ricotta (or even real ricotta cheese if you're not vegan)
    • fresh sage or thyme
    • pinch of sea salt and pepper for 
    • ½ cup veggie broth 

    DIRECTIONS

    1. Preheat oven to 350 degrees F (if you just made the butternut squash sauce, keep the oven on after you bake the squash and onion).
    2. In a baking dish of choice, layer about ¾ cup of sauce on the bottom of the dish. Add pasta shells. 
    3. Top the shells with veggies. Sprinkle with some salt and pepper. 
    4. Add your cheese or cheese sauce on top of that. And add more of your veggies. Keep repeating steps 2-4 until you're out of noodles and out of sauce.
    5. Pour ½ cup water or veggie broth on the top of the baking dish before you cook it. 
    6. The only important rule here is that you cover the noodles completely in sauce. Don't leave dry noodles exposed.
    7. Bake for 30 minutes. The sides of the dish will start to brown when it is done baking. Test to be sure noodles are fully cooked before you let it cool and serve.  


    Butternut Squash (vegan) Baked Pasta Recipe | gluten-free | plant-based

    Subscribe

    Sign up with your email address to receive news and updates.


    We respect your privacy.

    Thank you!
    « Pumpkin Spice Candied Nuts
    Delectable Gluten-Free Banana Bread »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to my 20-year plant-based journey.

    After healing my own auto-immune disease and starting an International food company, I have since made it my goal is to help as many people as I can switch to a more plant-based diet and to make healthier food choices. Certified in plant-based nutrition.

    Join me on this journey; I'm here to serve and help.

    I trust the science that backs it. More about me →

    Shop Kitchen Essentials

    SHOP NOW

    Popular Recipes

    • Superfood Brownies with Sweet Potato and Chocho
    • Air Fryer "Chicken" Flautas [vegan]
    • 3 Ingredient Savory Crepes - GF
    • Cooking The Perfect Quinoa

    Footer


    I got out of my everyday environment. And into a n
    I got out of my everyday environment. And into a new one. Felt so good! Bye 👋🏼 Shell Beach. Thanks for having me. 
-
-
-
-
-
-
#beachlife #winery #foodie #plantbased #manifestation #abundance #selflove #gratitide

    Loved my interview with @lilmixins founder Meenal
    Loved my interview with @lilmixins founder Meenal Lele! she knows her stuff and she’s an awesome person. Her book is a must read for all parents out there! Join us (link in bio to my YouTube channel) as we discuss how to prevent food allergies in babies. And how the mothers gut biome plays a huge role. 💕
#foodallergy #foodallergymom #prevent #allergies #skinhealth #babyrash #eczema #psoriasis #healing #vegan  #plantbased #epigenetics #cleanliving #healthygut #babybiome #gutbiome #pregnancyhealth #healthygut #gutbiome

    Duuuude I can’t get enough of these tahini choco
    Duuuude I can’t get enough of these tahini chocolate chip cookies. They have almost 8 G protein each cookie! 🤯😱 and are free of gluten, dairy, soy, egg, corn, refined sugar, and they are mad with only 5 clean ingredients. Literally GUILT FREE as well. They are great for my autoimmune diet protocol as well. Win win if you ask me. Recipe coming soon. Secret ingredient 🤫 @mikunafoods 
—
-
-
-
-
-
-
-
-
-
#cookierecipe #vegancookies #eggfree #dairyfree #foodie #foodie #foodreview #foodreviews #foodreviewer #food #foodmag #foodscene #foodies
#foodauthroity #foodanddrink #cooking #recipe #cook #plantbased #plantbasedfood
#plantbasedrecipe #chef #vegans #veganrecipe

    🌧 I love rainy days! I made brownies today. The
    🌧 I love rainy days! I made brownies today. They are delicious. Recipe coming to the blog soon. These are made with sweet potatoes and protein powered. Low calorie. High protein. Gluten free. Vegan. Delicious! 
For more delicious recipes and cooking ideas follow @purekitchenblog  and click the link in my bio for free plant based recipe ebooks. 
#brownie #foodreview #foodreviewer #foodmag #foodscene #foodies
#foodauthroity #cooking #recipe #plantbased #plantbasedfood
#plantbasedrecipe #chef #vegan #vegans #veganrecipe

    🙋🏼‍♀️ Huge Chris Stapleton fan here. A
    🙋🏼‍♀️ Huge Chris Stapleton fan here. And passion fruit lover. They are in season and growing all over the place here. ⬇️
Passion fruit water is yet another youth serum. As passion fruit is full of vitamin C, vitamin A, fiber, and minerals like calcium, magnesium, phosphorus, potassium, and folate. These help your kidneys, nerves, muscles, and heart rhythm in big ways.
Your body uses Vitamins C to make blood vessels, cartilage, muscles, and collagen, which keeps skin looking young. It also helps your body heal, lowers inflammation, and protects your cells from damage. When you get enough vitamin C, it lowers your chances of getting colds and certain types of cancers. Vit A is great for eyes, immunity, and cells.
Note: did you know Passion Fruit is actually a berry? The biggest berry you’ll find. 
Follow @purekitchenblog for more recipes, health tips, inspiration and more. 
#foodie #foodreview #foodreviews #foodreviewer #foodmag
#foodauthroity #foodanddrink #recipe #plantbased #plantbasedfood
#plantbasedrecipe #vegan #vegans #veganrecipe

    My favorite breakfast is from @loftycoffeeco and
    My favorite breakfast is from  @loftycoffeeco and it is an Aztec Mocha (spicy & vegan) with plant-based sausage, tomato & avocado! What’s your favorite breakfast?
-
-
-
-
-
-
-
#foodreview #foodie #vegan

    Easy peasy protein shake using @mikunafoods innova
    Easy peasy protein shake using @mikunafoods innovative protein powder. Its unique in that it’s soy and pea free. It uses “Chocho” which is a complete (plant based) protein with 9g per serving. 
This recipe is quick and healthy. 
1/2-1 whole ripe banana 
1/3 c protein powder
1 1/2 c water 
2 Tbsp raw cashews 
1 Tbsp agave or maple syrup 
Pinch of ginger powder, cinnamon, cardamom and nutmeg or pumpkin spice blend 
Add ice if you want it cold. Otherwise blend well and enjoy. 
#plantprotein #foodie #foodauthority #smoothierecipe #veganprotein #vegan #chef #plantbasedrecipe #foodanddrink #recipe #cook #foodmag #proteinshake

    If you’re not ready for change, you’re not rea
    If you’re not ready for change, you’re not ready for change. And that’s perfectly ok. 
Making healthy choices isn’t hard work. You “have time” to choose an apple over a bag of chips. Let’s be real here; you just DON’T WANT TO.  And that alone is totally ok!!
Let’s not shame others choices or pressure another to change. If somebody is not happy where they’re at, or they are sick, or in pain, only then will they start examining their current routines and habits. Anger is a great catalysts for change. It often pushes people out if their comfort zones and into action. 
I often hear “I don’t have time to be healthy”. But what that really means is I don’t want to change or I’m afraid of change. And I’m not ready. Change is what they’re nervous about - not the amount of time it takes to chop up vegetables. 
Be kind to yourself…but be honest. 
Notice what you say you desire (weightloss or more energy) and then really examine your habits. Do you make the choices a “thin” person makes? Do you make the choices a rested high energy person needs to make? This might seem obvious but it’s actually not…so often we overlook this gap. We don’t see it and then we get mad at ourselves. Punish ourselves for “failing” over and over again. 
Once you start paying attention to your actions and habits and line them up with your goals - that’s when the magic happens. 
Yay or nay?
#healthyhabits #weightloss #plantbasednutrition


    More

    Shop

    Work with Juli

    About Juli

    The Facebook Community

    Contact

    • Instagram
    • Pinterest
    • Facebook
    • Mail

    Copyright © 2022 Pure Kitchen Blog

    Terms & Disclaimers