Black Bean Butternut Squash and Ham Pasta Gluten Lactose Fre
Indulge in the wholesome flavors of this Black Bean, Butternut Squash, and Ham Pasta, a satisfying gluten-free and lactose-free recipe that's perfect for a hearty weeknight meal. This dish combines roasted butternut squash with its natural caramelized sweetness, savory diced ham, and protein-packed black beans, all tossed with tender gluten-free pasta in a light yet flavorful broth. Nutritional yeast adds a cheesy undertone without dairy, while baby spinach lends a fresh, nutritious touch. Prepared in just under an hour, this comforting pasta dish is easy to make and packed with balanced ingredients for a meal that nourishes and delights. Garnish with fresh parsley for a vibrant finish, and enjoy a dish that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 12 oz Gluten-free pasta (penne or fusilli recommended)
- 2 cups Butternut squash, peeled and cubed
- 1 cup Cooked ham, diced
- 1 cup Black beans, canned, drained and rinsed
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 Yellow onion, diced
- 2 cups Baby spinach
- 1 cup Vegetable broth (gluten-free)
- 2 tbsp Nutritional yeast
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the cubed butternut squash onto the baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and black pepper. Toss to coat and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced ham to the skillet and cook for 2-3 minutes, stirring occasionally, to lightly brown the edges.
Reduce the heat to medium-low. Add the roasted butternut squash, black beans, and vegetable broth. Stir to combine, then simmer for 5 minutes to allow the flavors to blend.
Mix in the baby spinach, stirring until wilted, about 1-2 minutes.
Toss the cooked pasta with the sauce. Stir in the nutritional yeast, salt, and additional ground black pepper to taste.
Serve hot, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 5256 mg | 229% | |
| Total Carbohydrate | 358.2 g | 130% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 19.1 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2663 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
