Creamy Roasted Squash and White Bean Pasta
Creamy Roasted Squash and White Bean Pasta, a hearty take on summer pasta made with roasted yellow squash or zucchini, tomatoes, onions, fresh basil, and white beans that is then tossed with a hearty pasta. Super easy and perfect for meal prep!
👩🍳 Why I Love This Recipe
If you’ve been around these parts for awhile you’ll know that I’m a big fan of pasta any way I can get it. So that means that I’ve tried pasta in most ways you can possibly think of…but I think I’ve stumbled upon something new with this roasted and blended vegetable pasta recipe (yes, blended…hear me out).
Here’s how it’s done: you roast vegetables and white beans, which become very soft and creamy when cooked, in a covered baking dish to keep the moisture in. Then you blend half of that mixture into a creamy sauce and toss it with the remaining vegetables and pasta for a thick and creamy (and protein-packed) pasta, without using dairy.
I hope you give it a try, I know you’re going to love it!
🍝 Ingredient notes + substitutions
- Summer squash: either yellow squash or zucchini will work well in this recipe
- White beans: I used navy beans, but cannellini beans will also do as they both roast and blend well
- Tomatoes: any type of tomatoes will work, I used cherry tomatoes as they is what I had on hand
- Onion: any type of onion will work, but I like the sweetness of red or yellow onions in pasta
- Garlic cloves: two large garlic cloves THAT ARE NOT PEELED; we are roasting them in their skin and then adding that roasted garlic paste back into the past after
- Olive oil: a touch of olive oil coats the vegetables when they are roasting and also serves as a based for the pasta sauce
- Salt, pepper, red pepper flakes: a pinch of sea salt, ground black pepper, and red pepper flakes (optional) for seasoning
- Pasta: any pasta type will do, but especially a shorter pasta type that holds thicker sauce; I used rigatoni
- Recommended tools: 9×9-inch baking dish; aluminum foil, or other dish covering; food processor, blender, or immersion blender; 1 large pot; 1 large pan
🥣 How to make (step-by-step photos)
1️⃣ Step One: Roast squash, vegetables, and beans
Before you get started, first preheat oven to 400 degrees F.
Then add squash, beans, cherry tomatoes, red onion slices, sliced basil, garlic cloves (with skins on), and olive oil to a 9×9-inch roasting pan. Drizzle with olive oil, then sprinkle with sea salt, ground pepper, and red pepper flakes and then toss to combine.
Then cover dish with an airtight lid or with aluminum foil and roast for 30 minutes.
2️⃣ Step Two: Cook the pasta
When the pasta has been roasting about 15 minutes, cook the pasta. Do this by bringing salted water to a boil, then adding pasta and cooking 7-8 minutes, or until al dente.
3️⃣ Step Three: Blend vegetables
When the vegetables are done roasting, pick out the garlic cloves and peel them and add the roasted garlic back into the veggie mixture.
Then scoop out about 1/2 of the mixture and blend in a food processor or blender until smooth to create a creamy, thick sauce.
4️⃣ Step Four: Toss pasta
You’re almost ready to eat! Next, combine the pasta, cooked vegetables, and the blended puree and mix to combine.
Then serve and enjoy!
📝 How to meal prep
This pasta recipe is perfect for meal prep because it stores well and won’t lose texture or flavor over time. Here are my meal prep tips:
- Prep the whole thing. Make a big batch and store for a meal, or portion out into single servings for an easy grab-and-go option.
- Prep the roasted vegetables and beans first. Alternatively, you can just roast the vegetables and beans first and store up to 3 days in the refrigerator, and then cook the pasta and assemble the past when you’re ready to serve.
🧊 How to store and reheat
- Refrigerator storage: Store leftover pasta in an airtight container in the refrigerator for up to four days.
- Freezer storage: Do not freeze, the pasta texture won’t hold up after thawing.
- Reheat instructions: To reheat, cook for 5 minutes on the stove or 1 1/2 in the microwave.
MY Favorite
Summer Pasta Recipes
Creamy Roasted Squash and White Bean Pasta
Equipment
- 1 9×9-inch baking dish or 8×8-inch
- 1 sheet aluminum foil or airtight lid for dish
- 1 food processor or blender or immersion blender
- 1 large pot
- 1 large pan
Ingredients
- 2 medium summer squash
- 1 cup navy beans or other white bean
- 1 cup cherry tomatoes
- ½ cup red onion thinly sliced
- ⅓ cup basil thinly sliced
- 2 large garlic cloves skin not removed
- 3 tablespoons olive oil
- 1 pinch sea salt
- 1 pinch ground pepper
- 1 pinch red pepper flakes optional
- 8 ounces pasta your choice (I used rigatoni)
Instructions
- Roast vegetables and beans: Preheat oven to 400 degrees F. Add squash, beans, cherry tomatoes, red onion slices, sliced basil, garlic cloves (with skins on), and olive oil to a 9×9-inch roasting pan. Drizzle with olive oil, then sprinkle with sea salt, ground pepper, and red pepper flakes and then toss to combine. Cover dish with an airtight lid or with aluminum foil and roast for 30 minutes.2 medium summer squash, 1 cup navy beans, 1 cup cherry tomatoes, ½ cup red onion, ⅓ cup basil, 2 large garlic cloves, 3 tablespoons olive oil, 1 pinch sea salt, 1 pinch ground pepper, 1 pinch red pepper flakes
- Cook pasta: When the pasta has been roasting about 15 minutes, cook the pasta. Do this by bringing salted water to a boil, then adding pasta and cooking 7-8 minutes, or until al dente.8 ounces pasta
- Blend vegetables: When the vegetables are done roasting, pick out the garlic cloves and peel them and add the roasted garlic back into the veggie mixture. Then scoop out about 1/2 of the mixture and blend in a food processor or blender until smooth to create a creamy, thick sauce.
- Assemble pasta: Combine the pasta, cooked vegetables, and the blended puree and mix to combine. Then serve and enjoy!
Nutrition
Notes
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