Creamy Butternut Pasta Bake with Kale & Pepita Parmesan

Creamy Butternut Pasta Bake

with Kale & Pepita Parmesan

GET RECIPES DELIVERED
dinner

Winter Recipes Quick and Easy Fall Recipes Soy-Free High-Protein Nuts Squash Pasta Leafy Greens Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
600
FAT
15g
CARBOHYDRATES
37g
PROTEIN
26g

MAIN INGREDIENTS

  1. 8 oz butternut squash cubes
  2. ¼ cup cashews
  3. 6 oz kale
  4. 6 oz fusilli pasta
  5. 1 lemon
  6. ¼ cup pumpkin seeds
  7. 2 tbsp nutritional yeast
  8. 1 clove garlic
  9. ¼ tsp dried oregano
  10. 2 tsp vegetable oil*
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • Small saucepan
  • Blender
  • 8 x 8 Baking dish

INSTRUCTIONS

1
Cook the squash
Bring a large pot of salted water to a boil for the pasta. Place the butternut squash cubes in a small saucepan and cover with 1 inch water. Boil until fork tender, about 10 to 12 minutes, then drain.
2
Get started
Place the cashews in a small bowl and cover with 2/3 cup hot tap water. Destem the kale and roughly chop the leaves. Add the fusilli to the large pot of boiling water and stir. Cook until al dente, about 7 to 9 minutes. Once the pasta is done, reserve 1/2 cup of the pasta water. Drain the pasta.
3
Prepare the parmesan
In a blender, combine the pumpkin seeds, just 1 tbsp nutritional yeast, ¼ tsp salt, and a pinch of pepper. Pulse to a coarse mix. Transfer the pepita parmesan to a small bowl, and stir in the oregano.
4
Make the butternut sauce
Add the cashews along with their soaking liquid to the (now empty) blender. Add the remaining nutritional yeast, cooked butternut squash, garlic, 1 tbsp lemon juice, ¼ tsp salt, and a pinch of pepper. Blend butternut sauce until smooth.
5
Saute the kale
Return the (now empty) large pot to medium-high heat with 2 tsp olive oil. Once the oil is hot, add the chopped kale and a pinch of salt and pepper and cook until slightly wilted, about 2 to 3 minutes. Return the fusilli to the pot along with the butternut sauce and stir to combine. Taste and adjust seasoning with salt and pepper.
6
Serve
Set the oven to broil on high. Pour the creamy butternut pasta into an 8x8 baking dish. Sprinkle with the pepita parmesan and broil in the oven until lightly browned, about 2 to 3 minutes. Cut the remaining lemon half into wedges. Scoop onto plates and serve with lemon wedges, enjoy!