The Sunday Cookbook: Lentil Pasta with Butternut Squash and Veggies
Updated: May 29
1 large butternut squash, seeded and cut into small cubes
3 medium shallots, halved
1 small package of mushrooms, sliced
6oz spinach or kale
1lb of lentil pasta, red or green - we sometimes do a combo and use both!
1 cup reserved pasta water
1 tsp garlic powder
3 cloves of garlic, chopped
Nutritional Yeast for serving, optional
NOTE: The veggies in this dish are easily interchargable, just always keep the butternut squash; this is the star of this recipe! We normally change the spinach for kale and skip the mushrooms all together.
Preheat oven to 400° F.
Add the cubed squash and shallots to a baking sheet. Drizzle with olive oil and season with the garlic powder and sea salt. Roast for 25-30 minutes or until the squash is starting to brown. Halfway through the cooking process flip the vegetables to ensure an even cook.
In a large skillet, heat olive oil then add the mushrooms and garlic; saute until soft. Add in the spinach and cook until the spinach has withered down.
Cook lentil pasta as directed on box until al dente. Before straining, reserve 1 cup of pasta water.
Once the spinach and mushroom mixture has finished cooking, stir in the 1 cup of reserved pasta water along with the cooked lentil pasta.
Mix in the cooked butternut squash and shallots, stir to combine and serve.