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Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

December 7, 2015 by Epicurean Vegan

 

Roasted Butternut Squash and Sweet Potato Pasta {Gluten-free} -- Epicurean Vegan

This is a keeper. Creamy and savory, it’s a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we’ve seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, which was perfect for this dish that was ready in about 45 minutes or less. And did I mention it was gluten-free?! Yes, you may dig in.

INGREDIENTS:
3 C cubed butternut squash, peeled (medium-sized)
2 C cubed sweet potato, peeled (medium sized)
3 Tbs olive oil, divided
Salt & pepper, to taste
8-oz gluten-free elbow macaroni
2 C chopped onion (medium-sized)
2 cloves of garlic, minced
1/4 C white wine
1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
3/4 C lite canned coconut milk
1 tsp Dijon mustard
2 Tbs lemon juice
1/2 tsp paprika
1 tsp salt
1/3 C nutritional yeast
1 Tbs tamari

DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.
Roasted Butternut Squash and Sweet Potato Pasta -- Epicurean Vegan

About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta:
Roasted Butternut Squash and Sweet Potato Pasta -- Epicurean Vegan

Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.
Roasted Butternut Squash and Sweet Potato Pasta -- Epicurean Vegan

Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You’ll probably need to scrapes the sides of the blender once or twice. If it’s too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}
 
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This is a keeper. Creamy and savory, it's a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we've seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, it was perfect for this dish, which is ready in about 45 minutes or less. And did I mention it was gluten-free?! Dig in.
Author: Epicurean Vegan
Ingredients
  • 3 C cubed butternut squash, peeled (medium-sized)
  • 2 C cubed sweet potato, peeled (medium sized)
  • 3 Tbs olive oil, divided
  • Salt & pepper, to taste
  • 8-oz gluten-free elbow macaroni
  • 2 C chopped onion (medium-sized)
  • 2 cloves of garlic, minced
  • ¼ C white wine
  • 1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
  • ¾ C lite canned coconut milk
  • 1 tsp Dijon mustard
  • 2 Tbs lemon juice
  • ½ tsp paprika
  • 1 tsp salt
  • ⅓ C nutritional yeast
  • 1 Tbs tamari
Directions
  1. Preheat oven to 400.
  2. In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.
  3. About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta.
  4. Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.
  5. Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You'll probably need to scrapes the sides of the blender once or twice. If it's too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!
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Filed Under: Dinners Tagged With: butternut squash, creamy, easy, gluten-free, Pasta, roasted, Sweet potatoes, vegan pasta

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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