Butternut-Squash-and-Spinach-Pasta13
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Chipotle Butternut Squash Sauce with Penne Pasta and Spinach

Roasted Butternut Squash, with Chipotle peppers and feta cheese creates an amazing sauce for this Penne pasta and spinach!
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: American
Servings: 6 -8
Calories: 266kcal
Author: Kaylee Pauley

Ingredients

  • 1/4 cup light feta cheese
  • 1 butternut squash 2 cups diced, peeled, seeded, and diced
  • 1 cup almond milk
  • 2 garlic cloves
  • 2 tbsp ground flaxseed
  • 1 tbsp fresh lemon juice
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt
  • 1 tsp Chipotle pepper in adobe sauce
  • 1 package Organic Whole Wheat Penne Pasta
  • 6-8 cups Organic Baby Spinach chopped
  • 2 tbsp Parmesan Romano Asiago Cheese blend

Instructions

  • Directions:
  • Preheat oven to 425 degrees and coat a baking sheet with coconut oil cooking spray.
  • Spread out chopped squash on pan, spray lightly with additional coconut oil spray, toss to coat and sprinkle with salt and pepper.
  • Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
  • Add the feta cheese, almond milk, garlic, ground flaxseed, lemon juice, onion powder, paprika, chili powder, sea salt, chipotle pepper, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth.
  • Cook pasta according to package directions and saute chopped spinach until cooked.
  • Drain the pasta, then add back to pot, add cooked spinach and butternut squash sauce. Stir to combine and cook over medium until heated throughout, then serve immediately.

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 49.5g | Protein: 11.3g | Fat: 2.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Cholesterol: 2.5mg | Sodium: 175.5mg | Fiber: 5.9g | Sugar: 3.4g