Happy Monday! I’m just going to leave this recipe right here for your enjoyment 💚
3-4 cups butternut squash, cubed
2 tablespoons olive oil
1 tablespoon minced garlic
8 ounces pasta
1 onion, diced
5 oz fresh, organic spinach
1/2 cup vegetable broth
1/4 cup + more for topping vegan parmesan cheese
red pepper flakes, to taste
salt, to taste
pepper, to taste
2 tablespoons toasted pine nuts
Preheat the oven to 400 degrees.
Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes.
Meanwhile, cook the pasta.
In a large skillet, heat 2 tablespoons of olive oil, the minced garlic, and salt over medium heat. Add the diced onion and saute until translucent.
Next, add the broth, vegan parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors.
Drain the pasta, then add it to the skillet.
Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt.
Serve with more vegan parmesan cheese, toasted pine nuts and red pepper flakes if desired!
Thank you @healthylittlevittles 🌱
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