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Easy Vegan Butternut Pasta
Turn your chef made butternut soup into an even more hearty & delicious meal with this pasta recipe from Chef Michael! Fresh made butternut soup by Chef Michael Welch can be found on the Farmers Market page.
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Course
Dinner
Cuisine
American, Italian
Ingredients
24
oz
Daily Harvest Express Vegan Butternut Soup
1
lb
pasta of your choice
cooked
1
cup
butternut
diced 1/2"
2
cup
spinach
1
zucchini
diced 1/2"
1/2
onion
diced 1/2"
2
Tbsp
garlic
chopped
1/4
cup
basil
rough torn
Instructions
Heat soup on low until it comes to a boil, turn to simmer for 5 minutes to thicken. Add pasta and spinach and stir until spinach just begins to wilt.
In a sauté pan with olive oil on medium heat, add butternut, cherry tomatoes, zucchini and onion. Cook until butternut squash is tender but still firm. Toss in basil and garlic and continue to cook for 30 seconds.
Top pasta with sautéed veggies. Goes great with goat cheese for a vegetarian meal.
Notes
See also
our recommendation.
Keyword
basil, butternut, cherry tomatoes, garlic, leftover soup, spinach, zucchini
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