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Lemon-Basil Squash Pasta Recipe

This lemon-basil squash pasta recipe is so easy to make, and it's the perfect weeknight vegan dinner recipe!
5 from 10 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 605kcal

Equipment

Ingredients

  • 2 tablespoons neutral oil
  • 2 tablespoons flaky sea salt
  • 1 lemon
  • 1 large delicata squash
  • 3 tablespoons plant-based butter
  • 1 tablespoon maple syrup or granulated sugar optional
  • 16 ounces Mafaldine pasta or use linguine
  • .75 ounces fresh basil thinly sliced, a few leaves reserved for garnish
  • Salt, pepper, and crushed red pepper to taste

Instructions

Prepare the lemon and delicata squash:

  • Zest the lemon into a bowl. Juice the lemon into a separate bowl and discard the seeds. Trim the delicata squash and cut it in half lengthwise. Scoop out the seeds. Slice each half of the squash crosswise into ½-inch thick half-moons.

Make the citrus salt:

  • Add the flaky sea salt to the bowl of lemon zest and toss to combine. Set aside.

Cook the squash:

  • Heat 2 tablespoons of neutral oil in a wide pot over medium-high heat. Add the squash slices in an even layer. Season all over with salt and pepper. Cook without moving for 5 minutes until golden brown.
  • Flip and season again with salt and pepper. Cook for an additional 5 minutes until golden brown. The squash should be fork-tender. Don’t be afraid to crank the heat during the last minute or so of cooking to get those nice caramelized edges. Remove the squash from the pot and transfer it to a plate.

Boil the pasta:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until 2–3 minutes under what the package recommends. Scoop out 2 cups of pasta cooking water and drain the pasta.

Finish the sauce:

  • Drain off excess oil from the pot used to cook the squash. Add the lemon juice, plant-based butter, and maple syrup if using. Bring to a boil and then reduce heat and simmer for 5–6 minutes until it begins to reduce and thicken. Season with salt, pepper, and crushed red pepper.
  • Pour in 1½ cups of the pasta cooking water and bring to a boil. Add the sliced basil and the drained pasta and cook, tossing regularly, until the sauce is thickened and the pasta is al dente, about 3 minutes. If needed, add the remaining ½ cup of pasta cooking water.
  • Gently add the cooked squash and toss gently to combine. Be careful not to break up the squash too much. Taste and season once more to your preferences.

To serve:

  • Divide the cooked pasta and squash between shallow bowls. Garnish with citrus salt and a few basil leaves. Enjoy!

Nutrition

Calories: 605kcal | Carbohydrates: 97g | Protein: 16g | Fat: 17g | Sodium: 81mg | Fiber: 6g | Sugar: 6g | Vitamin C: 29mg
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