Ya’ll, its fall! This Kale and Butternuts Squash One-Pot Pasta is pure autumn perfection! Kale and Butternut Squash is one of my favorite combinations, and when you add pasta to the mix, well it’s just a dream! This dinner is made in one pot, so it’ll save you loads of dishes, and it can be made in less than half an hour making it a wonderful weeknight dish. It also tastes fancy enough for a special occasion!
I start out by sautéing some kale in a large non-stick skillet, and then setting it to the side. Then I add in some garlic, onions, and butternut squash and sauté that for a few minutes. After that, I add in the spaghetti noodles, vegetable broth, thyme, crushed red pepper (optional), and a little salt and pepper, and let it boil down for about ten to fifteen minutes. Stir back in the sautéed kale, and that’s it!
If you have never made a one-pot pasta before, then you are in for a real treat! The cooking method allows the starches to develop in the pasta water, and as it cooks off it gives a nice creamy texture to the pasta! It’s amazing!
Butternut Squash is a quintessential fall ingredient, and this recipe makes it really easy to incorporate it into you dinner menu! The kale in this adds a great hearty texture and loads of nutrition. You can top this pasta with a little bit of my vegan parmesan cheese recipe, or some vegan mozzarella. Trader Joes NEW Vegan Cashew Mozzarella Cheese is my favorite at the moment. Follow Your Heart, Miyokos, and Daiya’s NEW Mozzarella made with chickpeas are also wonderful options for vegan mozzarella.
Give this recipe a try! It’s quick, easy, healthy, and delicious! Please post in the comments below if you give it a try and let me know how you like it!
If you’re looking for more pasta recipes try out my Vegan Eggplant Parmesan, my Miso Fettuccini, my Easy Vegan Macaroni and Cheese, or my Easy Classic Marinara. I’m a big pasta lover (if you can’t already tell).
One-Pot Pasta Ingredients:
- 12 oz. of diced Butternut Squash (I cut small about 1/4-1/2 inch)
- 10 oz. Chopped Kale
- 8 oz. Spaghetti Pasta (or pasta of your choice!)
- 3 1/2-4 cups of Vegetable Stock (I like “no-chicken” broth)
- 2 Tbs Olive Oil (divided)
- 12 cloves of garlic finely chopped
- 1/2 Spanish onion thinly sliced
- 1 tsp dried thyme
- 1 tsp crushed red pepper flakes
- Salt and Pepper to taste
- 1 Tbs. Nutritional Yeast (optional)
- Vegan Cheese to top (optional)
Method:
- Make sure to have all of your veggies and everything chopped and ready to go, because once we get cooking, this pasta comes together really quick. Like I mentioned in the ingredients section, I like to cut the butternut squash small and about all the same size to ensure that it cooks evenly with the pasta.
- In a large non-stick skillet, heat one Tbs. of olive oil over medium high heat. When the oil moves freely in the pan, add in the kale and begin sautéing. Toss frequently to ensure that it gets cooked evenly. You only need to cook it for about three minutes. Remove the kale to a separate bowl, and set aside.
- In the same pan, add in the other Tbs. of olive oil and heat over medium-high heat. Add in the garlic, onions, and butternut squash. Sauté for a few minutes making all the ingredients nice and fragrant. Add in the dried thyme and crushed red pepper and sauté for another minute until fragrant.
- Add in the dried pasta noodles, the vegetable broth, and the nutritional yeast if using. Bring it to a boil. Lower the heat a little, but ensure that it is still bubbling and boiling off a bit.
- You’ll cook this pasta for ten-fifteen minutes until all the vegetable broth has cooked off and into the noodles. Use tongs and toss the pasta frequently to ensure that it cooks evenly.
- When all of the broth has evaporated off, your noodles should be a perfect “al-dente!” Stir in the sautéd kale and you’re done!
- Salt and Pepper to taste. The broth adds in some salt, so be careful not to over salt!
- Top with my vegan cashew parmesan cheese or your vegan cheese of choice!
That is it! This Kale and Butternut Squash One-Pot Pasta is super easy and extremely satisfying. I hope that you enjoy this beautiful fall dish!
