A savory autumn dinner that’s easy make!
Skip to recipe.
I love a quick dinner that requires very little prep or dish cleaning afterwards. A lot of the time that means making something like spaghetti or another pasta dish that lacks the veggies I want and need. This dinner comes with the veggies (and gourds) included! And who doesn’t love kale or butternut squash?
Give this one a try and let me know what you think!
Ingredient details:
- Farfalle – This is just the fancy word for bow tie pasta. I love farfalle because the texture it remains firm even when mixed up with other ingredients in a dish like this. It’s also in the shape of a BOWTIE which is bound to please the toddler crowd.
- Beyond meat – The flavor of the beyond meat along with the seasonings go really well in this dish to create the sweet/savory combination.
- Butternut squash – I just used frozen butternut for this recipe because I didn’t have time to chop an entire butternut squash up. I liked the softer texture in the pasta as well.
- Kale – I love how kale cooks in recipes like this. It doesn’t get super soggy and gross like spinach does, but the cooking process helps to take out the bitterness.
- Yellow onion
- Garlic
- Oatmilk – I always use oatmilk, but feel free to use another plant milk if you prefer it or have it on hand.
- Vegetable broth – Get low sodium broth. This adds some extra flavor and moisture to the pasta.
- Seasonings: Crushed red pepper, Italian seasoning, Fennel, Salt
Recipe List
Ingredients:
16oz farfalle (bowtie pasta)
16oz beyond meat
1 cup butternut squash
1 cup kale
1 onion
6 cloves garlic
1/2 cup oatmilk
1/2 cup vegetable broth
1tsp crushed red pepper
1tbsp Italian seasoning
1tsp fennel
1tsp salt
Instructions:
- Make noodles according to directions.
- Dice onion and mince garlic. Cook on medium in a seperate pan until translucent.
- Add beyond meat and cook until completely brown.
- Add butternut squash and seasonings and continue to cook on medium for 5 minutes. Stir frequently.
- Combine noodles with the beyond meat and butternut squash mixture. Stir well.
- Chop up kale and add to pan.
- Add oatmilk and broth and stir well.
- Lower pan to simmer and let cook for an additional 5 minutes before serving.
