This creamy vegan butternut squash pasta with peas and kale is simple comfort food at its finest!

Noodle Alternatives

There are so many excellent wheat pasta alternatives you can use to up the nutrition of this recipe. Here are few of my favourites:

chickpea pasta

zucchini noodles

sweet potato noodles

brown rice pasta

black bean spaghetti

edamame and mung bean fettuccini

quinoa pasta

Whether you’re looking for a lighter noodles, a gluten-free option or less carbs, one of those options will work for you. My favourite pasta alternatives are made by Explore Cuisine, they have a ton of different nutritious and high-protein options. They use ingredients like black beans, edamame, lentils and mung beans to make their high-protein, grain-free noodles.

I like brown rice pasta too and chickpea and quinoa pasta are also excellent gluten-free options. You can use spaghetti, linguine, penne, fusilli or any other pasta variety you like.

Low Carb Pasta Options

For a low carb, light dish, I would recommend using zucchini noodles. All you need is a spiralizer to make them and they can be eaten raw or cooked in a pan for a couple minutes. For more details on making zucchini noodles, check out these recipes:

You could also serve the sauce over spaghetti squash “noodles” for a double squash dish! The sauce is versatile and could also be paired with steamed broccoli, roasted veggies or cauliflower rice.

This dish is really easy to make with simple ingredients. The hardest part is preparing that darn butternut squash! These days, I often buy prepared butternut squash for that very reason. Cutting into, peeling and scooping out the seeds of a butternut squash is probably my least favourite kitchen task. That being said, butternut squash is well worth the effort for it’s subtly sweet and satisfying flavour, beautiful texture, nutrition and versatility.

To make this creamy pasta dish, all you need to do is cook up the butternut squash with onions, garlic and vegetable stock. Blend until smooth and creamy and then mix with you pasta of choice, kale and peas. It can be ready in about 30 minutes, is completely plant based and can be made ahead of time for food prep and enjoyed all week.

Related Recipes

Looking for more butternut squash recipes? Try my butternut squash red lentil soup, slow cooker butternut squash soup or roasted squash farro salad.