Lemon-Basil Squash Pasta Recipe | Recipe Cart
Lemon-zested and basil-infused delicata squash with crispy edges, paired with creamy plant-based butter and al dente Mafaldine pasta for a flavorful vegan dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Colander
- Measuring cup
- Spoon
- Fork
- Tongs
- Plate
- Serving bowl
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
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