Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

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}
 
Print
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!
3.5.3208

 

Filed Under: Dinners Tagged With: butternut squash, creamy, easy, gluten-free, Pasta, roasted, Sweet potatoes, vegan pasta

Roasted Rosemary Nuts

October 21, 2015 by Epicurean Vegan

Roasted Rosemary Nuts -- Epicurean VeganThese have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It’s from Ina Garten, but I’ve made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they’re warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!

INGREDIENTS:
1-1/4 C cashews
1-1/4 C almonds
1-1/4 C macadamia nuts
4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
4 (heaping) tsp brown sugar
2 tsp salt
1/4 tsp cayenne
1-1/2 Tbs vegan margarine, melted

DIRECTIONS:
Preheat oven to 375. Spread the nuts on a large baking sheet.
Roasted Rosemary Nuts -- Epicurean VeganRoast for 8-10 minutes. They’ll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
Roasted Rosemary Nuts -- Epicurean VeganI add the melted butter at the last few seconds before taking the nuts out of the oven.
Roasted Rosemary Nuts -- Epicurean VeganPour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
Roasted Rosemary Nuts -- Epicurean Vegan

Roasted Rosemary Nuts
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
These have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It's from Ina Garten, but I've made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they're warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!
Author: Epicurean Vegan
Serves: 3-3/4 cups
Ingredients
  • 1-1/4 C cashews
  • 1-1/4 C almonds
  • 1-1/4 C macadamia nuts
  • 4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
  • 4 (heaping) tsp brown sugar
  • 2 tsp salt
  • ¼ tsp cayenne
  • 1-1/2 Tbs vegan margarine, melted
Directions
  1. Preheat oven to 375. Spread the nuts on a large baking sheet.
  2. Roast for 8-10 minutes. They'll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
  3. I add the melted butter at the last few seconds before taking the nuts out of the oven.
  4. Pour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
3.4.3177

 

Filed Under: Snacks Tagged With: almonds, cashews, macadamia nuts, roasted, roasted nut mix, rosemary

Couscous and Roasted Asparagus Salad

September 6, 2011 by epicureanvegan

Couscous and Roasted Asparagus Salad -- Epicurean VeganThis salad is great because it can be served hot or cold—perfect for a pot luck or feeding a crowd.

INGREDIENTS:
1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
2 shallots, minced
2-1/2 C vegetable broth
3 green onions, sliced
1 small bunch asparagus, cut into 1″ pieces
2 tomatoes, diced
1/2 C pumpkin seeds, toasted
zest from one medium lemon
Dash of cinnamon
2 Tbs fresh basil, minced
2 Tbs Earth Balance margarine
1 Tbs garlic
White pepper, black pepper, and salt
Olive oil

DIRECTIONS:
Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan
Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Couscous and Roasted Asparagus Salad
 
Print
This salad is great because it can be served hot or cold---perfect for a pot luck or feeding a crowd.
Author: Epicurean Vegan
Ingredients
  • 1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
  • 2 shallots, minced
  • 2-1/2 C vegetable broth
  • 3 green onions, sliced
  • 1 small bunch asparagus, cut into 1" pieces
  • 2 tomatoes, diced
  • ½ C pumpkin seeds, toasted
  • zest from one medium lemon
  • Dash of cinnamon
  • 2 Tbs fresh basil, minced
  • 2 Tbs Earth Balance margarine
  • 1 Tbs garlic
  • White pepper, black pepper, and salt
  • Olive oil
Directions
  1. Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.
  2. Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  3. Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.
  4. Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!
3.5.3208

Filed Under: Sides Tagged With: asparagus, Israeli couscous, pearl couscous, roasted, salad, tomatoes

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

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.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Pasta with Creamy Coconut-Mushroom Sauce
  • Coconut-Lemon Bundt Cake
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Creamy Dill and Chive Potato Salad
  • Sweet Potato, Black Bean & Kale Tacos

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page