Easy Vegan Butternut Pasta

Turn your chef made butternut soup into an even more hearty & delicious meal
with this pasta recipe from Chef Michael! Fresh made butternut soup by Chef
Michael Welch can be found on the Farmers Market page.

Servings:

Author:

Course:

Dinner

Cuisine:

American Italian

Keywords:

cherry tomatoes Garlic spinach zucchini basil butternut leftover soup

🧂 Ingredients

24 oz Daily Harvest Express Vegan Butternut Soup
1 lb pasta of your choice

cooked
1 cup butternut

diced 1/2"
2 cup spinach
1 zucchini

diced 1/2"
1/2 onion

diced 1/2"
2 Tbsp garlic

chopped
1/4 cup basil

rough torn

Instructions

1 Heat soup on low until it comes to a boil, turn to simmer for 5 minutes to
thicken. Add pasta and spinach and stir until spinach just begins to wilt.
2 In a sauté pan with olive oil on medium heat, add butternut, cherry tomatoes,
zucchini and onion. Cook until butternut squash is tender but still firm. Toss
in basil and garlic and continue to cook for 30 seconds.
3 Top pasta with sautéed veggies. Goes great with goat cheese for a vegetarian
meal.