This Healthy Kale Squash Mushroom Pasta recipe is the perfect pasta dish! A quick and simple pasta recipe packed with flavor, colors and healthy veggies like kale, squash, and mushrooms – all tossed in a light cream sauce that gives this quick pasta that luxurious feel of a creamy Alfredo sauce minus the guilt!

Pasta, pasta, pasta is the one thing everyone relates to. I feel every person has a special connection with at least one type or flavor of pasta, kids included. And I think it’s because pasta has a lot to offer: It’s comfort food, it can be made differently every day and feel like a brand new dish. It’s fast and easy to prepare and can be as light or as creamy as you like.

Why this recipe works: 

This gorgeous Healthy Kale Squash Mushroom Pasta is the perfect quick and easy vegetarian meal. Butternut squash ribbons roasted till perfection, sautéed mushrooms and kale seasoned with garlic and oregano, all tossed with a little cream, parmesan cheese and al dente fettuccine pasta. Vegetarian Pasta does not get better than this!

I made this easy recipe with my cooking class and everyone devoured this healthy yet satisfying and comforting pasta dish, and not a fork full remained!

How to make this Healthy Kale Squash Mushroom Pasta:

Preheat the oven to 375 degrees F. Using a vegetable peeler, peel the butternut squash and keep peeling the flesh to make the ribbons. Don’t worry if they’re not all the same size.

Spread the butternut squash ribbons on a parchment lined baking sheet and season them with a pinch of salt and drizzle the olive. Roast them for about 10 minutes, they shouldn’t be too soft as they will cook a bit more in the sauce.

In the meantime, start cooking your pasta according to the box directions.

Preheat a cast iron or a non-stick skillet over medium heat and add the butter. Add the mushroom, kale and garlic when the butter melts and season with a pinch of salt and oregano. Sauté the mixture for 2 minutes until the veggies soften up a little.

At this point, add in the cream and lower the heat to medium-low. Season the cream mixture with salt and pepper

Once the pasta is done, drain and reserve about 1/2 cup of pasta water on the side to thin out the sauce to your desired consistency. Check on the squash and when it’s ready, add it to the cream mixture.

Toss the pasta into the creamy veggie mixture and thin out the sauce with some of the reserved pasta water to the thickness you like.

Add the parmesan cheese and the red pepper flakes. Give the Healthy Kale Squash Mushroom Pasta a final toss and serve. Enjoy!

It is really that good—every pasta lover should make Healthy Kale Squash Mushroom Pasta!

Tips for success:

• Adding a bit of pasta water to the skillet when tossing helps to thicken the sauce.
• Feel free to use Hokkaido or Kabocha squash instead of butternut.
• Cook your pasta according to the directions on the package but start checking it for doneness 2 minutes earlier for that al dente bite!

5 from 11 votes

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Healthy Kale Squash Mushroom Pasta

This Healthy Kale Squash Mushroom Pasta recipe is the perfect pasta dish! A quick and simple pasta recipe packed with flavor, colours and healthy veggies like kale, squash and mushrooms - all tossed in a light cream sauce that gives this quick pasta that luxurious feel of a creamy Alfredo sauce minus the guilt! 

Course dinner, lunch, Main Dish

Cuisine Italian, vegetarian

Keyword alfredo pasta, healthy alfredo sauce, kale squash and mushroom pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 634 kcal

Author Mahy

Ingredients

• 1 box fettucine pasta
• 1/2 large butternut squash , peeled
• 1 teaspoon olive oil
• 2 tablespoons butter , unsalted
• 1 cup washed fresh kale
• 1/2 cup sliced mushrooms
• 2 cloves garlic
• 1/2 cup heavy cream
• 3/4 teaspoon salt , divided
• 1/2 teaspoon black pepper , divided
• 1 teaspoon dried oregano leaves
• pinch of red pepper flakes (optional, but recommended)
• 1/4 cup grated parmesan

Instructions

1. Preheat the oven to 375 degrees F. Using a vegetable peeler, peel the squash and keep peeling the flesh to make the ribbons. Don’t worry if they’re not all the same size.
2. Spread the squash ribbons on a parchment lined baking sheet and season them with a pinch of salt and drizzle the olive. Roast them for about 10 minutes, they shouldn’t be too soft as they will cook a bit more in the sauce.
3. In the meantime, start cooking your pasta according to the box directions.
4. Preheat a cast iron or a non-stick skillet over medium heat and add the butter.
5. Add the mushroom, kale and garlic when the butter melts and season with a pinch of salt and oregano. Sauté the mixture for 2 minutes until the veggies soften up a little.
6. At that point add in the cream and lower the heat to medium-low. Season the cream mixture with salt and pepper.
7. Once the pasta is done, drain and reserve about 1/2 cup of pasta water on the side to thin out the sauce to your desired consistency.
8. Check on the squash and when it’s ready, add it to the cream mixture.
9. Toss the pasta into the creamy veggie mixture and thin out the sauce with some of the reserved pasta water to the thickness you like.
10. Add the parmesan cheese and the red pepper flakes pinch (if you’re using it). Give the pasta a final toss and serve. Enjoy!

Recipe Notes

• Adding a bit of pasta water to the skillet when tossing helps to thicken the sauce.
• Feel free to use Hokkaido or Kabocha squash instead of butternut.
• Cook your pasta according to the directions on the package but start checking it for doneness 2 minutes earlier for that al dente bite

Nutrition Facts

Healthy Kale Squash Mushroom Pasta

Amount Per Serving

Calories 634 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 13g 65%

Cholesterol 155mg 52%

Sodium 623mg 26%

Potassium 417mg 12%

Total Carbohydrates 83g 28%

Dietary Fiber 3g 12%

Sugars 2g

Protein 20g 40%

Vitamin A 48.5%

Vitamin C 25.2%

Calcium 15.6%

Iron 13.9%

* Percent Daily Values are based on a 2000 calorie diet.

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