Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Creamy One-Pot Butternut Squash Pasta with White Beans and Kale
Creamy One-Pot Butternut Squash Pasta with White Beans and Kale
About the Recipe
Why You’ll Quickly Fall in Love with This One-Pot Pasta
There’s so much to love about this dish, beyond the easy cleanup (but that too). There’s plenty of sliced garlic, some butternut squash purée (sweet potato or pumpkin purée work too), and half a can of cannellini beans, infusing the dish with richness. Just before the pasta is done, you stir in several handfuls of baby kale. (I always like to work in leafy greens.) Off the heat, stir in fresh basil, a squeeze of lemon juice, a dollop of Greek yogurt, and the remaining beans. I reserve half the beans until the end because that way they retain some texture, while the beans that go in at the beginning break down and contribute to the pasta’s creaminess
Just before serving, top each bowl with a mixture of toasted pumpkin seeds, lemon zest, olive oil, red pepper flakes, and chopped basil. And let me tell you: These additions are my favorite part of the dish. They add a little crunch, a little heat, and a lot of brightness.
Ingredients:
1 1/2 cups loosely packed fresh basil leaves (about 1 ounce), divided
1 small lemon
1/2 cup roasted pumpkin seeds (salted or unsalted is fine)
3 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
6 cloves garlic
1 (15-ounce) can cannellini beans
12 ounces dried linguine
1 cup canned butternut squash purée (can sub sweet potato or pumpkin purée)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
4 1/2 cups water
1/2 to 1 cup full-fat plain Greek yogurt
3 cups loosely-packed baby kale (3 ounces, can sub baby spinach or a baby kale mix)
1 ounce Parmesan cheese, shaved with a Y-peeler (about 1/4 cup)
Getting it done:
1. Finely chop 1/2 cup loosely packed basil leaves and finely grate the zest of 1/2 small lemon. Transfer both to a small bowl. Add 1/2 cup roasted pumpkin seeds, 1 tablespoon of the olive oil, and 1/4 teaspoon red pepper flakes, season with salt as needed (this amount will vary depending on if your roasted pepitas were salted), and stir to combine; set aside. Halve the lemon and set aside.
2. Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can cannellini beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces linguine, 1 cup canned butternut squash purée, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
3. Add 4 1/2 cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.
4. Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the juice from 1/2 the lemon, and the remaining 1 cup basil leaves (tear them as you add them). Toss with tongs, and taste, adding more lemon juice and salt as needed. If you prefer a creamier pasta, add the remaining 1/2 cup yogurt. Divide the pasta between 6 bowls and garnish each bowl with the pumpkin seed-basil mixture, shaved Parmesan cheese, and more black pepper.
Recipe Notes
Reheating: To reheat leftovers, warm in a skillet with a splash of water, tossing until the sauce loosens up and is creamy. Season with salt, to taste, and a squeeze of lemon juice.
Ingredients:
1 1/2 cups loosely packed fresh basil leaves (about 1 ounce), divided
1 small lemon
1/2 cup roasted pumpkin seeds (salted or unsalted is fine)
3 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
6 cloves garlic
1 (15-ounce) can cannellini beans
12 ounces dried linguine
1 cup canned butternut squash purée (can sub sweet potato or pumpkin purée)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
4 1/2 cups water
1/2 to 1 cup full-fat plain Greek yogurt
3 cups loosely-packed baby kale (3 ounces, can sub baby spinach or a baby kale mix)
1 ounce Parmesan cheese, shaved with a Y-peeler (about 1/4 cup)
Getting it done:
1. Finely chop 1/2 cup loosely packed basil leaves and finely grate the zest of 1/2 small lemon. Transfer both to a small bowl. Add 1/2 cup roasted pumpkin seeds, 1 tablespoon of the olive oil, and 1/4 teaspoon red pepper flakes, season with salt as needed (this amount will vary depending on if your roasted pepitas were salted), and stir to combine; set aside. Halve the lemon and set aside.
2. Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can cannellini beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces linguine, 1 cup canned butternut squash purée, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
3. Add 4 1/2 cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.
4. Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the juice from 1/2 the lemon, and the remaining 1 cup basil leaves (tear them as you add them). Toss with tongs, and taste, adding more lemon juice and salt as needed. If you prefer a creamier pasta, add the remaining 1/2 cup yogurt. Divide the pasta between 6 bowls and garnish each bowl with the pumpkin seed-basil mixture, shaved Parmesan cheese, and more black pepper.
Recipe Notes
Reheating: To reheat leftovers, warm in a skillet with a splash of water, tossing until the sauce loosens up and is creamy. Season with salt, to taste, and a squeeze of lemon juice.
About the Recipe
Why You’ll Quickly Fall in Love with This One-Pot Pasta
There’s so much to love about this dish, beyond the easy cleanup (but that too). There’s plenty of sliced garlic, some butternut squash purée (sweet potato or pumpkin purée work too), and half a can of cannellini beans, infusing the dish with richness. Just before the pasta is done, you stir in several handfuls of baby kale. (I always like to work in leafy greens.) Off the heat, stir in fresh basil, a squeeze of lemon juice, a dollop of Greek yogurt, and the remaining beans. I reserve half the beans until the end because that way they retain some texture, while the beans that go in at the beginning break down and contribute to the pasta’s creaminess
Just before serving, top each bowl with a mixture of toasted pumpkin seeds, lemon zest, olive oil, red pepper flakes, and chopped basil. And let me tell you: These additions are my favorite part of the dish. They add a little crunch, a little heat, and a lot of brightness.
Nutritional Info
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