Serves 4
45 min
Creamy Vegan Butternut Squash Linguine with Peas and Kale
Recipe GLPR6c72ea84453a44
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.
