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Vegan Baked Feta Pasta with Butternut Squash.

Vegan Feta Pasta with Butternut Squash

Dominique Ebra
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2.5 cups butternut squash Frozen or Fresh, cubed 
  • 2.5 cups Sungold tomatoes Cherry tomatoes will work as well
  • 1/3 cup olive oil  plus more for drizzling
  • 1 tsp salt
  • 1 block vegan feta cheese more for topping if desired
  • 1 lb Rotini pasta
  • 10 sage leaves minced
  • 3 garlic cloves minced
  • 1 tbsp maple syrup
  • salt and pepper

Instructions
 

  • Preheat oven to 400F.
  • In a baking dish toss the butternut squash, and Sungold tomatoes with olive oil, garlic, 1/2 tsp of salt, and fresh ground pepper.
  • Next, place the block of feta in the middle of the butternut squash, and Sungold tomatoes. Drizzle the feta with a little bit of olive oil and fresh pepper. Bake for 40 - 45 minutes.
  • Meanwhile, prepare the 1 lb Rotini pasta according to the package.
  • Remove the baking dish from the oven and immediately stir in the minced sage leaves and maple syrup.
  • Now add the pasta into the baking dish and mix everything together.
  • Season with more salt and pepper, and extra crumbled feta if desired.
Keyword veganpasta