Roasted Butternut Squash & Arugula Pasta

by @bevegan__ ❤️

Cook Time: 25 Minutes
Makes: 4-5 Servings 
Dry spice mix
1/2 tsp of paprika
1/4 tsp of red pepper flakes
1/2 tsp of dry oregano
1 tsp of sea salt
1/4 tsp of dry basil 
1/2 tsp of dry rosemary 
Simply combine all the spices and set aside. 
You will also need:
1 medium sized butternut squash cut into 1/2 inch pieces or you can grab one of those pre-cut containers from your local produce department
1 package or fresh arugula
1/2 a box of cooked ziti or rotini pasta (I used spelt pasta but you can use whatever you like)
3-4 tbs of extra virgin olive oil plus more for cooking
optional- 1 tbs of nutritional yeast 
Preheat the oven to 400F 
First cook the butternut squash by adding it onto a large sheet pan and add about 1-1/2 tbs of extra virgin olive oil. Toss and make sure everything is well coated. Place the sheet pan onto the middle oven rack and cook for about 8 minutes on each side or until the butternut squash is nice and fork tender. Remove from the oven and add a little salt to taste. 
Now make the pasta according to the package instructions and drain. Immediately add the arugula into the bottom of the warm empty pot. Now add in the pasta, butternut squash, nutritional yeast and extra virgin olive oil and toss well (the heat from the pan and warm pasta and squash will wilt the arugula in just a few minutes). Next add in your desired amount of seasoning to taste. That’s it! Note that you can add more oil and salt if necessary. 

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