Butternut Squash Penne with Broccoli
This Butternut Squash Penne with Broccoli is perfectly creamy and is packed with veggies. A delicious dairy-free pasta!
Equipment
Ingredients
- 4 cups butternut squash peeled & cubed, approx. 1 medium squash
- 1 small yellow onion sliced
- 6 cloves garlic peeled and smashed
- 2 tablespoons oil I used avocado oil
- salt & pepper to taste
- 1 4-ounce can green chiles
- 1 15-ounce can coconut milk
- 1/2 teaspooon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 4 cups broth I used vegan chicken broth
- 1 pound penne dry
- 2 cups broccoli florets
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the squash, onion, garlic, oil and a pinch of salt & pepper to the baking sheet and toss to coat evenly. Place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender.
- Add everything from the baking sheet to a food processor with the green chiles, coconut milk and dry seasonings - add another pinch of salt & pepper. Blend until smooth and set aside.
- Bring the broth to a boil in a stock pot. Add the dry pasta and cook for 8 minutes, stirring frequently. Do not drain the remaining broth.
- Pour in the sauce & broccoli and stir, stir, stir for 5-10 minutes. You want the pasta to finish cooking and the broccoli to be tender. Taste and adjust the seasonings as needed.
- Spoon into bowls and enjoy!
Notes
- The green chiles are optional, but I think they add a great flavor!
- The leftovers will thicken up - just add a splash of broth or milk to the leftovers to loosen up the sauce.
- The vegan chicken broth adds a lot of flavor - if you choose to use veggie broth instead, you will likely need to increase the dry seasonings.
- Want to add some plant protein? I added vegan sausage to the leftovers and it was amazing! You could also add a can of chickpeas when you add the broccoli!
Nutrition
Calories: 401kcal | Carbohydrates: 59g | Protein: 10g | Fat: 15g