Squash and Tomato Farfalle Pasta Recipe

Why You’ll Love This Recipe

This pasta is a wonderful mix of textures and flavors, with the earthy sweetness of roasted squash and the tangy burst of tomatoes. The farfalle pasta provides a perfect base, holding the sauce and veggies well with each bite. It’s a quick yet hearty meal that’s vegetarian (and easily vegan), making it a great option for anyone looking for a light, satisfying dish. Whether you’re looking to enjoy a light dinner or meal prep for the week, this recipe is both nutritious and delicious!

Ingredients

• 12 oz farfalle pasta (or any pasta shape you prefer)
• 1 medium butternut squash (or acorn squash), peeled, seeded, and diced into small cubes
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup fresh basil or parsley, chopped
• 1/4 cup grated Parmesan cheese (optional, or use a vegan alternative)
• 1 tablespoon balsamic vinegar (optional, for a tangy finish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the squash:

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the sheet and roast for 20-25 minutes, or until the squash is tender and lightly caramelized, flipping halfway through.

2. Cook the pasta:

While the squash is roasting, bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.

3. Sauté the garlic and tomatoes:

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the halved cherry tomatoes and red pepper flakes (if using), and cook for about 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

4. Combine the pasta and veggies:

Add the roasted squash to the skillet with the tomatoes and garlic. Stir to combine. Add the cooked farfalle pasta and toss everything together. If the mixture feels too dry, add a splash of the reserved pasta water to create a light sauce that coats the pasta.

5. Finish and serve:

Stir in the fresh basil or parsley, and drizzle with balsamic vinegar (if using). Taste and adjust seasoning with additional salt and pepper if needed.

6. Serve:

Divide the pasta into bowls and top with grated Parmesan cheese (or vegan cheese) if desired. Serve warm and enjoy!

Servings and Timing

• Servings: 4
• Total time: 30 minutes

Variations

• Add Protein: To make the dish more filling, add some cooked chicken, grilled shrimp, or roasted chickpeas for added protein.
• Spicy Version: Increase the amount of red pepper flakes or add a chopped jalapeño to the tomato mixture for more heat.
• Vegan Version: Use a plant-based Parmesan cheese or nutritional yeast for a vegan-friendly alternative.
• Roasted Garlic: Roast a few extra garlic cloves with the squash for a deeper garlic flavor.
• Additional Vegetables: Add sautéed spinach, kale, or bell peppers to the pasta for more veggies and color.

Storage/Reheating

• Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prep!
• Freezing: While pasta dishes with roasted vegetables can be frozen, the texture may change slightly upon reheating. If you freeze it, store it in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Reheat the pasta in a skillet over low heat, adding a splash of water or vegetable broth to loosen the sauce if needed. You can also microwave individual servings.

FAQs

1. Can I use a different type of squash?

Yes! You can substitute butternut squash with acorn squash, kabocha squash, or even sweet potatoes for a similar texture and flavor.

2. Can I make this pasta ahead of time?

Yes! You can prepare the roasted squash, cook the pasta, and make the tomato mixture ahead of time. When ready to serve, combine everything, reheat, and toss with the fresh herbs and cheese.

3. Can I use canned tomatoes instead of fresh?

Yes! You can use canned diced tomatoes if fresh tomatoes are not available. Use about 1 can (14.5 oz) of diced tomatoes and reduce the cooking time to 4-5 minutes.

4. Can I make this dish gluten-free?

Yes! Simply substitute the farfalle pasta with a gluten-free pasta, such as gluten-free penne, spaghetti, or fusilli.

5. How can I make this dish more flavorful?

For extra flavor, you can add a tablespoon of balsamic vinegar or a sprinkle of freshly cracked black pepper. You can also sauté onions with the garlic for added depth of flavor.

6. Can I add more vegetables?

Yes, absolutely! Feel free to add roasted vegetables like zucchini, bell peppers, or mushrooms to the dish for more variety and texture.

7. Can I make this dish without the cheese?

Yes! If you prefer a dairy-free version, you can skip the cheese or use a plant-based cheese alternative. You can also sprinkle some nutritional yeast on top for a cheesy flavor.

8. How do I know when the squash is done roasting?

The squash is done when it is fork-tender and slightly caramelized around the edges. If you can easily pierce it with a fork, it’s ready.

9. Can I use frozen spinach instead of fresh?

Yes! You can use frozen spinach in place of fresh spinach. Be sure to thaw and drain the spinach to remove any excess moisture before adding it to the pasta.

10. Can I add nuts or seeds to this dish?

Yes! You can add toasted pine nuts, walnuts, or sunflower seeds for extra crunch and flavor. Just sprinkle them on top before serving.

Conclusion

This Squash and Tomato Farfalle Pasta is a light, vibrant, and delicious dish that brings out the natural sweetness of roasted squash and the burst of flavor from fresh tomatoes. The farfalle pasta pairs perfectly with the roasted veggies, and the added herbs and Parmesan cheese tie everything together. It’s a simple yet satisfying meal that’s perfect for any night of the week and can easily be adapted to suit your tastes and dietary preferences. Whether you serve it for dinner, meal prep, or as a side dish, this pasta will be a crowd-pleaser!

Squash and Tomato Farfalle Pasta Recipe

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Squash and Tomato Farfalle Pasta is a vibrant, comforting dish featuring roasted squash, juicy tomatoes, and fresh herbs combined with farfalle pasta. It’s light, healthy, and full of flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting, Sautéing
• Cuisine: Italian

Ingredients

1. 12 oz farfalle pasta (or any pasta shape you prefer)
2. 1 medium butternut squash (or acorn squash), peeled, seeded, and diced into small cubes
3. 2 tablespoons olive oil, divided
4. Salt and pepper, to taste
5. 1 pint cherry tomatoes, halved
6. 2 cloves garlic, minced
7. 1/4 teaspoon red pepper flakes (optional, for heat)
8. 1/4 cup fresh basil or parsley, chopped
9. 1/4 cup grated Parmesan cheese (optional, or use a vegan alternative)
10. 1 tablespoon balsamic vinegar (optional, for a tangy finish)

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Instructions

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the sheet and roast for 20-25 minutes, or until the squash is tender and lightly caramelized, flipping halfway through.

1. While the squash is roasting, bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
2. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the halved cherry tomatoes and red pepper flakes (if using), and cook for about 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
3. Add the roasted squash to the skillet with the tomatoes and garlic. Stir to combine. Add the cooked farfalle pasta and toss everything together. If the mixture feels too dry, add a splash of the reserved pasta water to create a light sauce that coats the pasta.
4. Stir in the fresh basil or parsley, and drizzle with balsamic vinegar (if using). Taste and adjust seasoning with additional salt and pepper if needed.
5. Divide the pasta into bowls and top with grated Parmesan cheese (or vegan cheese) if desired. Serve warm and enjoy!

Notes

1. For a spicier version, increase the red pepper flakes or add a chopped jalapeño to the tomato mixture.
2. Add protein like grilled chicken, shrimp, or roasted chickpeas to make the dish more filling.
3. For extra flavor, roast extra garlic along with the squash.

Nutrition

• Serving Size: 1 plate
• Calories: 320
• Sugar: 8g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 5mg