One Pan Roast Butternut Pasta Recipe

One pan one pot vegan healthy plant-based pasta,Healthy, Plant based, quick, tasty recipe

One Pan Roast Butternut Pasta Recipe

This is a real pasta dish that everyone will love! Roasting the squash and all those lovely flavour packed chillis, garlic and sage leaves in a dish and adding the cooked pasta to the roasting dish to finish and coat the pasta, makes this recipe super simple and reduces washing up! 

Serves 4 - 6 


1 x Butternut Squash washed,  deseeded and cut into small 2cm pieces (leave the skin on for added goodness and zero waste!) 
2 handfuls of baby spinach washed and drained
1 pack (500g) of dried Fusilli Lunghi (or pasta of choice
2 garlic cloves finely sliced
10 fresh sage leaves stalks removed and finely sliced 
1 chilli, deseeded & finely chopped 
Hard plant based cheeze for grating
Olive Oil
Salt & pepper to season


1. Pre-heat your oven to 180c / 360f / gas mark 4.

2. Place the chopped pieces of squash in an oven proof baking dish along with your chopped garlic, chilli & herbs. 

3.Pour a good drizzle of olive oil over the veggies, season with salt & pepper them mix all together. 

4. Pop the tray in to the oven for 20 - 25mins mins or until it’s cooked and slightly golden and gooey. 

5. Whilst the butternut is roasting, cook the pasta following instructions on the packet. Ideally, you want the pasta to be a little firm or ‘al dente’. Once this is cooked drain and set aside. 

6. Remove your squash from the oven and add your washed spinach into the same. roasting dish. 

7. Fold in your spinach into the hot garlicky butternut so it softens and wilts down. 

8. Now add your cooked pasta into the same roasting dish. Gently toss everything together so all the pasta is coated with the delicious roasted squash mixture. 

9. Finally top the dish with layer of grated cheeze and a drizzle of olive oil.


Serve in the middle of the table and tuck in!