Vegan Halloween Pasta
This spooktacular vegan Halloween pasta is a fun dish for kids and adults alike!
Equipment
- cutting board (not necessary if using pre-cut butternut squash)
- chef's knife (not necessary if using pre-cut butternut squash)
- large baking sheet
- parchment paper
- large bowl
- large pot
- colander
- tongs or fork
- blender
Ingredients
- 1 pound butternut squash cut into large dice (pre-cut frozen butternut squash is a great timesaver)
- ½ teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- freshly cracked black pepper
- ¼ cup Kalamata olives pitted and sliced in half lengthwise
- ¼ to ⅓ cup low-sodium vegetable broth
- 3 cakes forbidden rice ramen (approximately 7½ ounces)
Instructions
- Oven prep: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Season the butternut squash: In a large bowl, toss the butternut squash with the garlic powder, sage, and freshly cracked black pepper.
- Cook the squash and olives: Spread the butternut squash over the sheet pan, leaving a space reserved in the corner of the pan for the Kalamata olives. Place the olives in the corner, spreading them out so they cook evenly. Roast the squash and olives for 30 to 35 minutes, or until the squash is fork-tender and the olives are slightly crispy.
- Make the ramen: While the squash and olives are roasting, bring a large pot of water to a rolling boil. Add the ramen noodle cakes and reduce the heat to a low boil. Using tongs or a fork, gently separate the noodles as they cook. Continue to cook at a low boil for 4 to 5 minutes, or until the noodles are soft and spongy. Drain with a colander. Cover the noodles to keep them warm while you make the sauce.
- Blend the sauce: Remove the cooked squash and olives from the oven. Carefully add the squash and ¼ cup of the broth to a blender and blend until smooth. If you want a thinner, more liquidy sauce, add additional broth until it reaches your desired consistency. Taste and add more pepper or spices, if desired.
- Serve: Serve a portion of the ramen on a plate or large bowl. Top with the butternut squash sauce and garnish with the roasted olives.
Notes
- Water can substitute for the low-sodium vegetable broth, but you may need to add a pinch of salt or additional spices to boost the flavor.
- Using ¼ cup of the broth, as I did here, will result in a thicker sauce that sits atop the surface of the noodles, providing a nice backdrop for the roasted olives. If you prefer a thinner, more diluted sauce (similar in consistency to a store-bought pasta sauce), the dish will still taste good but you’ll lose some of the visual effect of the layers of vibrant, contrasting colors.