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vegan creamy acorn squash pasta with crispy white beans

vegan creamy acorn squash gnocchi with crispy white beans

This vegan creamy acorn squash gnocchi with crispy white beans is a delicious plant based recipe.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course dinner
Servings 4
Calories 243 kcal

Ingredients
  

Sauce

  • 1 acorn squash - seeded and cut in half
  • 1 can white beans - drained and patted dry
  • 4 cloves garlic
  • leaves 1 sprig thyme or sub ¼ teaspoon dried
  • leaves from 1 sprig rosemary or sub ¼ teaspoon dried
  • ½ teaspoon paprika
  • 2 tablespoon nutritional yeast
  • ½ cup full fat coconut milk
  • ½ cup reserved pasta water make sure it is salty
  • salt/pepper to taste
  • juice from ½ lemon

other ingredients

Instructions
 

  • Preheat oven to 425 degrees.
  • Lightly coat acorn squash in oil, salt and pepper. Place face down on sheet pan lined with parchment paper. Add beans to the parchment paper and coat with salt and pepper. Lastly add garlic to the sheet pan.
  • Roast squash and beans for 30-35 minutes until browned. Roast garlic until brown and then remove, this will take about 30 minutes.
  • Set aside white beans. Remove squash flesh from skin, and add to the blender with all other ingredients except for white beans. Blend until smooth.
  • Mix together pasta, sauce and crispy white beans. Dig in.

Notes

This makes enough sauce for 1 box of pasta or gnocchi.

Nutrition

Calories: 243kcalCarbohydrates: 38gProtein: 12gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 15mgPotassium: 1027mgFiber: 8gSugar: 0.4gVitamin A: 519IUVitamin C: 13mgCalcium: 128mgIron: 5mg
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