Go Back

Honeynut Squash & Spinach Pasta


  • 2 servings uncooked pasta
  • 2 tablespoons vegan butter, divided
  • 2 shallots, cut into thin rings
  • 1 clove of garlic, pressed
  • 1/2 cup vegan white wine
  • 2 handfuls fresh spinach
  • 1/2 cup roasted honeynut squash
  • 1/4 cup pecans, processed to a crumble
  • Salt, to taste


  1. Get the pasta going.

  2. Add a tablespoon butter, shallots, garlic and salt to a sauté pan and cook until the shallots are translucent and soft. Deglaze the pan with the wine. Add the spinach and toss until wilted. Add the roasted honeynut squash.

  3. Add some pasta water to help create a sauce. Drain the pasta and add to the veg. Finish with the rest of the butter and toss to coat. Top with pecan crumble. Enjoy!