Recipe: Andrea's Butternut Squash Penne

This is the kind of pasta that feels indulgent, but leaves you feeling good long after the last bite.

ZOE Community Member Andrea Tiberi's butternut squash penne gets its creamy sauce from blended cannellini beans and caramelised squash, not cream. It’s a simple switch that transforms the dish.

The result is rich, silky, and deeply comforting, with plants, fiber, protein, and healthy fats in every bite.

Ingredients

For the roasted vegetables

• 1 small butternut squash, peeled and cubed

• 1 cup cherry tomatoes

• 1 bunch asparagus, woody ends trimmed

• 2 tbsp extra virgin olive oil

• Salt and freshly ground black pepper

For the sauce

• 1 can cannellini beans, drained and rinsed

• 2 cloves garlic

• Zest of ½ lemon

• ½ tsp chilli flakes

• ½ cup pasta cooking water, plus more as needed

For the pasta

• 250 g (9 oz) whole wheat penne, rigatoni, or any other pasta

• 1 bunch swiss chard, stems removed

• Grated parmesan

• Extra chilli flakes and black pepper, to finish

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Method

1. Heat oven to 220°C. Toss the butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 30 minutes until tender and caramelised.

2. Add cherry tomatoes and asparagus to the tray with the remaining olive oil and roast for another 20 minutes until tomatoes burst and asparagus is just tender.

3. Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Reserve at least 1 cup of pasta water before draining.

4. In a blender or food processor, combine ½ to ¾ of the roasted squash, cannellini beans, garlic, lemon zest, chilli flakes, and ½ cup pasta water. Blend until smooth and creamy.

5. Add the sauce to a large pan over low heat. Stir in the cooked pasta and a splash more pasta water to loosen. Fold in swiss chard and let it wilt gently in the heat.

6. Add the remaining roasted squash, tomatoes, and asparagus. Remove from heat, stir through parmesan, and season to taste with black pepper and extra chilli flakes. Top with more parmesan and enjoy!