This vegetarian pasta dish combines sweet butternut squash and leeks with chili oil, butter, and nutty asiago cheese for a pasta you will be making all Fall long.
- 12 oz dried pasta
- 4 Tbsp butter ( I used Miyokos vegan butter)
- 4 cups cubed butternut squash (about 2 inch thick cubes)
- 3 cups sliced leeks (sliced into 1/2 inch circles)
- 1 Tbsp avocado oil
- 3 tsp chili aleppo oil
- 1 tsp lemon juice
- salt and pepper to taste (recommend at least 1 tsp salt)
- 1 cup shredded asiago cheese (optional, can be removed to make this dish vegan)
- Cook your pasta according to package instructions. Once cooked, strain all the pasta but save 1/4 cup of pasta water. Add the strained pasta back to the pot and toss with 4 Tbsp of butter so that the pasta does not stick. Set aside.
- While the pasta is cooking, preheat your oven to 400F and chop your butternut squash and leek. Add the cubed butternut squash to a sheet pan and toss with 1 Tbsp of oil, 2 tsp of the chili oil, and salt & pepper to taste. Add to the oven and bake for 15 minutes.
- At the 15 minute mark, remove the pan from the oven and add the leeks. Toss with 1 tsp lemon juice, the last 1 tsp of chili oil, and additional salt and pepper to taste. Toss with the butternut squash so evenly mixed. Add back to the oven and bake for an additional 20 minutes until vegetables are beginning to brown and crisp.
- Remove the vegetables from the oven and add them to the pot with the pasta. Add in 1/2 cup of the asiago cheese and 1/4 cup of pasta water and stir to combine. Serve into 4 bowls and top with the remaining 1/2 cup cup asiago cheese. Enjoy!
Pasta can be stored in a closed container in the fridge for 2-3 days or the freezer up to 1 month.
Keywords: butternut squash leek pasta, asiago pasta sauce, vegetarian pasta recipes, roasted butternut squash, roasted leeks, butternut squash leek recipe, leek pasta