(MEATLESS MONDAYS/VEGAN/VEGETARIAN RECIPES) Looking for dinner ideas? Butternut squash is in season and fits many recipes since it is both sweet and savory. It is also creamy, giving it an ideal texture for pasta sauce. It pairs well with several green vegetables and is combined with spinach in this healthy recipe. Have a plateful for dinner! — Global Animal
Butternut Squash and Spinach Pasta
Yield: 2 servings
1 Butternut Squash, peeled and cut into cubes
1/4 cup Non-Dairy Creamer or Almond Milk
1/4 tsp Sea Salt
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/2 lb Bowtie Pasta
1 cup Fresh Spinach
1 tsp Olive Oil
Boil a pot of water for pasta.
In the meantime, put the butternut squash in a large microwaveable bowl and fill with water. Cook in the microwave until cubes are tender. Strain the water from the squash and then transfer to a food processor or blender. Add non-dairy creamer or milk, sea salt, cinnamon, and nutmeg and then blend together until smooth.
When the pot of water reaches a rolling boil, add the bowtie pasta and cook for 12 to 14 minutes.
In a medium pan, heat the olive oil and then add fresh spinach and stir-fry.
When the pasta and spinach are finished cooking, toss in the butternut squash sauce.