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Pumpkin Lovers Cheesy Veggie Pasta

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Ingredients

Adjust Servings:
For the Noodles
1, peeled and spiralized Butternut Squash
For the Sauce
1 tbs Olive Oil
Pinch of each Salt and Pepper
1 can Pumpkin Puree
1 cup 1% Milk
2 tbs Ghee or Unsalted Butter
1/2, diced Sweet Onion
3 cloves, minced Garlic
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Red Pepper Flakes
1/2 cup Parmesan Cheese
4oz Goat Cheese
1 package, rinsed, and sliced thin Cremini Mushrooms
2 cups, chopped Kale
For Garnish Pomegranate Arils
For Garnish Sage

Pumpkin Lovers Cheesy Veggie Pasta

Ingredients

Directions

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Guess who made pasta out of butternut squash???? This chick right here.

Pumpkin Lovers Cheesy Veggie Noodles- Simple low carb fall vegetarian recipe with noodles made from butternut squash is the perfect 30 minute meatless dinner! |thekitcheneer.com

And it’s sweet yet savory and the texture is like the perfect al dente pasta. SO GOOD.

I am allllll about zucchini noodles in the summer and now I all about some butternut squash noodles in the fall.

This fall I want to try to actually get to scratch out everything on my fall bucket list:

  • go apple picking
  • make something new with pumpkin butter
  • pumpkin carving
  • DIY fall decor
  • make a big pile of leaves to dive into
  • maybe take some fall portraits
  • travel

I actually do get to travel to MAINE in October and I am SO excited! Can’t wait to tell you EVERYTHING!!!

I also have some other really big news I have been struggling to keep a secret for MONTHS. Can’t wait to share that too!

What do you have on your fall bucket list? Please tell because I could always add more fun to my favorite time of the year!

Pumpkin Lovers Cheesy Veggie Noodles- Simple low carb fall vegetarian recipe with noodles made from butternut squash is the perfect 30 minute meatless dinner! |thekitcheneer.com Pumpkin Lovers Cheesy Veggie Noodles- Simple low carb fall vegetarian recipe with noodles made from butternut squash is the perfect 30 minute meatless dinner! |thekitcheneer.com

Now lets talk butternut squash noodles. Who knew?! They are so good on their own but toss them in a cheesy pumpkin sauce and OH EM GEEE!

This is going to be your new “healthy” fall cheesy pasta and it’s made of veggies so it’s not going to ruin your diet!

The sauce is a blend of protein rich goat cheese, parmesan , garlic, oregano, and pumpkin puree. So easy. So delicious. You’re gonna want to jar this stuff and bath in it. Or at least I do. 😀

Then it’s topped with some gluten free bread crumbs for even more texture.

Sauteed mushrooms, because fall NEEDS more buttery savory mushrooms in them IMO!

I decided to add even more veggies and added sauteed kale to this as well! I LOVE kale and love to take advantage of it when it’s in its prime season!

To top off this gooey, cheesy, veggie-packed “pasta” I added some sage and pomegranate arils to balance everything out!

It’s also worth mentioning that this dish takes 30 minutes from start to finish and has very minimal ingredients! Which is a big plus on busy weeknights!

So…. were making this tonight right???

Pumpkin Lovers Cheesy Veggie Noodles- Simple low carb fall vegetarian recipe with noodles made from butternut squash is the perfect 30 minute meatless dinner! |thekitcheneer.com

 

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Steps

1
Done

Preheat oven to 425

2
Done

Using a spiralizer, spiral the sqaush into spaghetti sized noodles. Toss with oil and salt and pepper.

3
Done

Place in oven for 5-10 minutes until tender

4
Done

Meanwhile, heat a sauce pan on medium high heat. Add onion and garlic to saute for 5 minutes then add remaining sauce ingredients to simmer on medium for 10 minutes. Blend sauce with hand blender or in batches in regular blender.

5
Done

In a large skillet, drizzle 1 tbs ghee or unsalted butter to coat surface. Add mushrooms and kale until mushrooms have browned and kale has wilted a little. Turn off heat.

6
Done

Toss noodles with 1 cup of sauce, kale, and mushrooms. Top with pomegranate and sage. Eat!

Amanda

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