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Creamy garlicky butternut squash kale spaghetti pasta with crunchy almonds - a vegan pasta loaded with lemon, garlic, kale, crunchy almonds, and a clingy Herby sauce.  This butternut squash kale pasta with crunchy almonds recipe is a flavor-bursting, nutrient-rich bowl of deliciousness. Think fork-twirling pasta, oven-roasted butternut squash, a creamy herb speckled butternut sauce that clings to every bite of spaghetti, silky kale, and all of that deliciousness topped generously with crunchy roasted and salted almonds.
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Butternut squash Kale pasta with crunchy almonds

Creamy garlicky butternut squash kale spaghetti pasta with crunchy almonds - a vegan pasta loaded with lemon, garlic, kale, crunchy almonds, and a clingy Herby sauce. 
This butternut squash kale pasta with crunchy almonds recipe is a flavor-bursting, nutrient-rich bowl of deliciousness. Think fork-twirling pasta, oven-roasted butternut squash, a creamy herb speckled butternut sauce that clings to every bite of spaghetti, silky kale, and all of that deliciousness topped generously with crunchy roasted and salted almonds.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

  • 3 tbsp Olive Oil
  • 8 oz Spaghetti Noodles linguine or pasta of your choice
  • 1 Butternut Squash seeds removed, diced
  • 3-4 cloves Garlic finely chopped
  • 3-4 oz Kale or baby Kale finely chopped
  • Juice from ½ Lemon
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • ½ tsp Salt
  • ½ tsp Ground Pepper
  • ½ cup Roasted Almonds or other nuts salted, chopped
  • 1 handful Fresh Basil chopped

Instructions

  • Preheat the oven to 400F and line a baking sheet with baking paper. 
  • Place the diced butternut squash on the lined baking tray. Drizzle with 2 tablespoons olive oil and season with salt, pepper, oregano, and basil. Toss or mix to coat the butternut squash in oil and herbs. Place the garlic cloves with the skins still on in the middle of the pan, underneath the butternut squash.
    Cook the squash in the oven for 20-25 minutes or until they are golden, soft and just starting to get crispy browned at the edges.
    Remove from the oven.
  • Cook the pasta as instructed on the packaging.
  • Now, being careful not to burn yourself, gently peel off the garlic peel or squeeze out the tender garlic. Discard the garlic peel and add the soft roasted garlic to a blender. Add half of the butternut squash to the blender along with the rest of the olive oil, and the lemon juice. Blend until it forms a thick creamy sauce.
  • Once the pasta is cooked, drain away nearly all of the pasta water, leaving 1/2 inch or so still in the pot. Pour the creamy blended butternut squash sauce into the pot and use a spoon to mix until all the spaghetti is coated in sauce. Add the finely chopped kale and combine again.
    Plate up the pasta and top generously with the rest of the oven-roasted butternut squash, chopped salted almonds, and chopped basil.
    Serve and enjoy.

Notes

Freezer friendly recipe. Will keep 3-4 days in the refrigerator.