Creamy Butternut Spaghetti (oil free, vegan)

Creamy butternut spaghetti recipe that is vegan and low fat. Oil free dinner recipe on a budget for a healthy plant based meal.

Today I would like to share a very healthy and frugal dinner meal for a whole food plant based diet. There is no oil added to the meal and you can leave out the salt. This recipe is also great for weight loss as it is high in protein, fiber, and filling. It will fuel and restore your body with important vitamins and minerals and it is great if you are on a budget.

Creamy butternut spaghetti with delicious creamy butternut squash sauce over whole wheat or gluten free pasta and add mushrooms, onion, herbs and more. Click trough to get the frugal vegan dinner recipe! #onabudget #vegan #recipe #plantbased #butternut #creamy

You can switch out the spaghetti with any gluten free pasta to make this a vegan gluten free dinner recipe. I love healthy recipes that can be done under 30 minutes. You can find similar recipes that are low fat, budget friendly, and vegan in the Vegan Quick Start Guide.

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Creamy Butternut Spaghetti (oil free, vegan)

Try the healthy butternut recipe now, or PIN FOR LATER>>

You will need:

  • 1 butternut squash
  • 1 cup water
  • 1 t vegetable stock
  • 1 t dried sage (optional)
  • 1 clove garlic
  • 12 oz whole wheat spaghetti (or other pasta/gluten free if desired)
  • 2 pack/16 oz mushrooms sliced
  • Pepper
  • ½ cup almond or soy milk

Instruction

Cook pasta according to package. Cut the butternut squash into chunks and remove the seeds. Cook the squash in 1 cup of water until soft.

Creamy butternut spaghetti with delicious creamy butternut squash sauce over whole wheat or gluten free pasta and add mushrooms, onion, herbs and more. Click trough to get the frugal vegan dinner recipe! #onabudget #vegan #recipe #plantbased
Then add the milk and puree with a hand blender. Add the sliced mushrooms, cooked pasta, and the rest of the ingredients. Add more seasoning if desired.

Creamy Butternut Spaghetti (vegan, oil free)

Yields: 4

  • 1 butternut squash
  • 1 cup water
  • 1 t vegetable stock
  • 1 t dried sage (optional)
  • 1 clove garlic
  • 12 oz whole wheat spaghetti (or other pasta/gluten free if desired)
  • 2 pack/16 oz mushrooms sliced
  • Pepper
  • ½ cup almond or soy milk
  1. Cook pasta according to package.
  2. Cut the butternut squash into chunks and remove the seeds. Cook the squash in 1 cup of water until soft.
  3. Then add the milk and puree with a hand blender.
  4. Add the sliced mushrooms, cooked pasta, and the rest of the ingredients. Add more seasoning if desired.
  • Total time: 30 minutes

Nutrition

  • Calories: 400
  • Fat: 3 grams
  • Carbs: 87 grams
  • Protein: 19 grams

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Lisa
 

Hello, my name is Lisa Goodwin and I am the author of 2sharemyjoy.com. I am a christian, wife, mother, and I have a passion for simple food and fitness. I managed to lose 9 lbs. and 6 inches (waist) in 30 days and today I am here to help you reach your health and fitness goals. [read more...]

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