About This Recipe

Butternut Squash, how many ways do we love you? All of them, especially this one. Of all the best squash recipes, this creamy, savory and protein-packed, vegan version of Butternut Squash Protein Pasta is our new all-time fave. And while it’s easy to love, it’s even simpler to make!

Not to mention, we gave it a boost with a serving of clean protein from Orgain Organic Protein™ Plant Based Protein Powder.

💯 Organic 🌱 Plant-based 💪 21g clean protein

If this is your first time cooking with Orgain Organic Protein, check out other recipes for a healthy selection of recipes and hacks to add some clean protein to some of your favorite dishes.

In addition, it has all of the tasty benefits of Butternut Squash, per one cup serving:

- More than 100% of your daily requirement of vitamin A
- Nearly 40% of your daily requirement of vitamin C
- About 15% of your daily requirement of magnesium
- About 18% of your daily requirement of potassium
- About 5% of your daily requirement of calcium

ENJOY!

Ingredients

  • 1 scoop Orgain Organic Protein™ Plant Based Protein Powder—Natural Unsweetened
  • 3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
  • 3 cloves garlic, smashed
  • 1 1/2 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup coconut cream (or non-dairy creamer of choice)
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup grated (vegan) Parmesan cheese, plus more for serving
  • Pinch ground nutmeg
  • 1 pound dry (plant based) fettuccine
  • 2 tbsp finely chopped fresh parsley

Instructions

  1. Preheat oven to 425°F.
  2. Toss cubed squash, garlic, olive oil, and ½ tsp of salt and pepper.
  3. Spread mixture in a baking sheet.
  4. Roast 30 mins until tender and caramelized, stirring once.
  5. Remove and let cool for 10 mins.
  6. While sauce cools, bring salted water to a boil, add fettuccine and cook until al dente—reserve 1/2 cup of the pasta water.
  7. In a blender, combine squash, garlic, protein powder, salt, cream, broth, cheese, and nutmeg, until smooth.
  8. Drain pasta and add Butternut Squash sauce mixture over low heat.
  9. Add reserved water, by the tablespoon, to loosen pasta and coat evenly with sauce.
  10. Top with fresh parsley and parmesan and enjoy!

FEATURED INGREDIENT

natural-unsweetened-1-59lb-canister

Organic Protein™ Plant Based Protein Powder - Natural Unsweetened

SHOP NOW

Butternut Squash Protein Pasta

About This Recipe

Butternut Squash, how many ways do we love you? All of them, especially this one. Of all the best squash recipes, this creamy, savory and protein-packed, vegan version of Butternut Squash Protein Pasta is our new all-time fave. And while it’s easy to love, it’s even simpler to make!

Not to mention, we gave it a boost with a serving of clean protein from Orgain Organic Protein™ Plant Based Protein Powder.

💯 Organic 🌱 Plant-based 💪 21g clean protein

If this is your first time cooking with Orgain Organic Protein, check out other recipes for a healthy selection of recipes and hacks to add some clean protein to some of your favorite dishes.

In addition, it has all of the tasty benefits of Butternut Squash, per one cup serving:

- More than 100% of your daily requirement of vitamin A
- Nearly 40% of your daily requirement of vitamin C
- About 15% of your daily requirement of magnesium
- About 18% of your daily requirement of potassium
- About 5% of your daily requirement of calcium

ENJOY!

Ingredients

  • 1 scoop Orgain Organic Protein™ Plant Based Protein Powder—Natural Unsweetened
  • 3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
  • 3 cloves garlic, smashed
  • 1 1/2 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup coconut cream (or non-dairy creamer of choice)
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup grated (vegan) Parmesan cheese, plus more for serving
  • Pinch ground nutmeg
  • 1 pound dry (plant based) fettuccine
  • 2 tbsp finely chopped fresh parsley

Instructions

  1. Preheat oven to 425°F.
  2. Toss cubed squash, garlic, olive oil, and ½ tsp of salt and pepper.
  3. Spread mixture in a baking sheet.
  4. Roast 30 mins until tender and caramelized, stirring once.
  5. Remove and let cool for 10 mins.
  6. While sauce cools, bring salted water to a boil, add fettuccine and cook until al dente—reserve 1/2 cup of the pasta water.
  7. In a blender, combine squash, garlic, protein powder, salt, cream, broth, cheese, and nutmeg, until smooth.
  8. Drain pasta and add Butternut Squash sauce mixture over low heat.
  9. Add reserved water, by the tablespoon, to loosen pasta and coat evenly with sauce.
  10. Top with fresh parsley and parmesan and enjoy!