Description
A creamy, plant-powered pasta dish featuring roasted butternut squash, charred bell peppers, and earthy mushrooms, enhanced by tahini and flaxseed for richness. Simmered in a single pot for maximum flavor integration, this Mediterranean-inspired recipe delivers comfort and nutrition in every bite.
Ingredients
1 ½ cups butternut squash, cubed
2 bell peppers (any color), sliced
8 oz cremini mushrooms, sliced
8 oz spaghetti (whole wheat or gluten-free)
2 tbsp olive oil
1 tbsp flaxseed meal mixed with 3 tbsp water (egg substitute)
4 garlic cloves, minced
½ cup tahini
¼ cup nutritional yeast
1 tsp dried thyme
½ tsp smoked paprika
¼ tsp cayenne pepper
4 cups vegetable broth
1 bay leaf
Fresh rosemary and parsley for garnish
Instructions
Preheat oven to 425°F (220°C). Toss butternut squash, bell peppers, and mushrooms with olive oil on a baking sheet. Roast for 25 minutes until charred and tender.
Heat 1 tsp oil in a Dutch oven over medium heat. Sauté garlic until fragrant, 1-2 minutes.
Add roasted vegetables and their juiciness to the pot. Stir in flax egg, tahini, nutritional yeast, thyme, paprika, and cayenne.
Pour in vegetable broth and bay leaf. Bring to a simmer.
Add pasta, stir well to coat, and cook according to package instructions with 1 extra minute for al dente texture. Adjust seasoning with salt and pepper.
Discard bay leaf. Garnish with fresh herbs before serving.
Notes
Substitute zucchini or sweet potatoes for butternut squash if preferred
Add store-bought chickpea pasta for protein
Store leftovers in an airtight container for 3-4 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 0mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 68g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg