Pumpkin Casarecce Pasta (Vegan)
Al-dente casarecce pasta meets vibrant pumpkin, flavorful pesto, and vegan parmesan in this one-of-a-kind fall-inspired weeknight dinner recipe. A must-try!
Ingredients
- 8 oz casarecce pasta dry
- 1 tbsp olive oil
- 2 cup butternut squash peeled and cubed
- 2 garlic cloves minced
- Salt and pepper to taste
- ¾ cup green pesto vegan
- ¼ - ½ lemon juiced
- Basil or parsley to garnish
- Vegan parmesan to taste
Instructions
- Cook pasta according to package directions. Once done, set aside.
- Meanwhile, heat olive oil in a pan. Once hot, add cubed butternut squash. Stir and cook over medium for 15 minutes.
- Add garlic, salt, and pepper. Stir to combine, then cook on high for 5 more minutes.
- Transfer cooked pasta to a large serving bowl. Add the fried pumpkin, pesto, and juice of ½ lemon. Combine with a spoon.
- Divide between plates and top with vegan parmesan cheese and fresh herbs. Enjoy!
Notes
- We like Violife parmesan cheese for this recipe.
- You can use any type of pasta and vegan pesto of your choice!
Nutrition
Calories: 573kcal | Carbohydrates: 57g | Protein: 15.6g | Fat: 32.5g