Baked Butternut and Wholewheat Pasta

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 385.0
  • Total Fat: 6.5 g
  • Cholesterol: 3.9 mg
  • Sodium: 28.8 mg
  • Total Carbs: 73.8 g
  • Dietary Fiber: 13.1 g
  • Protein: 13.2 g

View full nutritional breakdown of Baked Butternut and Wholewheat Pasta calories by ingredient
Report Inappropriate Recipe

Submitted by:


Delicious veggie pasta! Delicious veggie pasta!
Number of Servings: 8


    1 large butternut
    1/2 teaspoon of sugar
    1/4 teaspoon of cinnamon
    2 tablespoons unsalted butter
    5oz bag of spinach - but can use more, cooks down a lot
    1 can of whote beans (I like great northerns)
    2oz of fresh sliced mushrooms
    1/2 punnet of cherry tomatoes
    1 medium-large onion
    3-4 cloves of garlic


I made a recipe from Spark for baked butternut (forgive me for not crediting it, but I'll go back to see who's it was and will update). Anyways, wasn't sure what to do with it and decided to make a pasta, which turned out to be fabulous.

First to make the butternut, melt the butter and mix in the sugar and cinnamom. Then pour over cubed butternut in a baking pan and toss to cover. Bake in the oven for 20-30 minutes at 400.

While the butternut is baking, boil the water and make wholewheat pasta - I made shells for this, but you could use any pasta.

Wait a few minutes to start the sauce - otherwise the butternut won't be ready yet. Then, in a separate pan, I sauted the onion and garlic for a few minutes before adding in the other ingredients. I added a pinch of salt and pepper here.
First tomatoes and spinach, and a few minutes later the mushrooms and white beans. When the butternut is ready, add to pan and cook together for a few more minutes, although it should be ready to eat.

Mix together with pasta, and optional butternut "sauce" (see below).

OPTIONAL: I reserved about 1/6 or less of the butternut and blended it with 2/3 of a cup of low sodium veggie broth (or no-chicken broth) to make a butternut puree that I then poured over the sauce.

Mmmm... delicious! For some extra flavor, I squeezed some fresh lemon juice on to taste.

Makes 6-8 serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CHERRIBABE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.