Creamy Vegan Butternut Squash Linguine with Peas and Kale

Name: Creamy Vegan Butternut Squash Linguine with Peas and Kale
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 small white onion, diced; 3 cloves garlic cloves, minced; 3 cups butternut squash, peeled, seeded, and cut into cubes; ¼ tsp sea salt; ½ tsp black pepper; ¼ tsp red pepper flakes; 2½ cups vegetable broth; 16 oz linguine pasta; 4 cups black kale, de-stemmed and chopped; 1 cup frozen peas

Recipe GLPR6c72ea84453a44

Main Course

45 min

353 cal

Servings: 4

Stovetop

SNAP eligible

A silky, plant-based pasta dish featuring roasted butternut squash blended into a luxurious sauce, tossed with tender linguine, wilted kale, and bright frozen peas. This creamy vegan entrée is naturally dairy-free and ready in under an hour.

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Ingredients

1 tbsp olive oil

1 small white onion, diced

3 cloves garlic cloves, minced

3 cups butternut squash, peeled, seeded, and cut into cubes

¼ tsp sea salt

½ tsp black pepper

¼ tsp red pepper flakes

2½ cups vegetable broth

16 oz linguine pasta

4 cups black kale, de-stemmed and chopped

1 cup frozen peas

Directions

Heat the olive oil in a large saucepan over medium heat.
Add the diced onion and minced garlic to the pan. Sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
Stir in the butternut squash cubes, sea salt, black pepper, and red pepper flakes. Cook for 5 minutes, stirring occasionally to coat the squash with oil.
Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 20 to 25 minutes, until the squash is very soft and tender. The liquid should reduce by about half; if it reduces too much, add a little more broth as needed.
While the squash simmers, bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Drain the pasta, reserving 1 cup of the cooking water. Set aside.
Once the squash is completely soft, carefully transfer the squash mixture to a blender. Blend until completely smooth and creamy, working in batches if necessary.
Return the blended squash sauce to the large saucepan over medium heat.
Add the chopped kale, frozen peas, cooked linguine, and the 1 cup of reserved pasta cooking water to the sauce. Stir well to combine.
Simmer for 5 to 10 minutes, stirring occasionally, until the kale is tender and the sauce coats the pasta nicely. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a standard stock item at any Charlotte grocer—butternut squash is reliably available year-round, and kale and frozen peas are pantry staples at Harris Teeter, Kroger, Food Lion, and Walmart. The real time is closer to 50 minutes once you account for butternut squash prep and cubing, not the stated 45, but that's honest pasta cooking. At roughly $2.50 to $3.00 per serving, this lands squarely in weeknight territory; butternut squash and pasta drive the modest cost. It reheats reasonably well if the pasta doesn't split, and while kale holds better than spinach, a day-old batch thickens noticeably. A straightforward, filling vegetarian dish that feeds four without fuss, though it lacks the seasonal punch of a dish built around Carolina's collards or a summer squash.