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Gluten Free Vegetable Pasta

Chefuality's picture
  Corn spaghetti/Rice spaghetti 12 Ounce (1 Package)
  Olive oil 2 Tablespoon
  Butternut squash 12 Ounce, peeled and cubed (1 Package)
  Yellow onion 1 Small, chopped
  Garlic cloves 3 , minced
  Vegetable stock 1⁄2 Cup (8 tbs)
  Almond milk 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Nutmeg 1 Pinch
  Chopped basil 1 Cup (16 tbs) (A Handful)
  Toasted walnuts 3 Tablespoon

In a large skillet, warm a few glugs of olive oil in the pan. Add the onion, butternut squash and salt and pepper and saute for 5 minutes. Add the garlic to the pan and saute for another 3-4 minutes until the squash become somewhat tender. Add the vegetable broth, bring to a simmer, cover and allow to cook for 5-8 minutes. You want the squash to become very soft.

Transfer the squash to a blender and add half the almond milk and a pinch of nutmeg and puree.

Bring a large pot of water to a boil. Add the pasta and cook until tender. About 8-10 minutes.

Transfer the squash back to the pan and re-heat. Add basil and some more almond milk, if needed. It all depends on what kind of consistency you like your pasta sauce. Taste and add salt and pepper if needed. Add the cooked pasta into the pan and stir together.

Serve with a sprinkle of toasted walnuts on top for an added crunch.

Recipe Summary

Difficulty Level: 
Main Dish
Are you a fan of Italian cuisine? Treat yourself to this delicious Gluten Free Vegetable Pasta recipe. The recipe never fails to impress as a main dish. Try this vegetarian delicacy in your own kitchen today.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 724 Calories from Fat 370

% Daily Value*

Total Fat 43 g66.1%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 2.1 mg0.7%

Sodium 608.7 mg25.4%

Total Carbohydrates 79 g26.3%

Dietary Fiber 12.5 g50.1%

Sugars 24.8 g

Protein 15 g30.7%

Vitamin A 374.4% Vitamin C 88.3%

Calcium 24% Iron 32.5%

*Based on a 2000 Calorie diet

Gluten Free Vegetable Pasta Recipe Video