This Low Calorie Butternut Squash Pasta is just 214 calories for 2 cups, and is packed with 9.6g of protein per serving. You cab easily make this pasta vegan by swapping out the cheese for nutritional yeast and a pinch of salt. Special Tip: See above in "Healthy Tips and Swaps" for tips on making this recipe low carb, low sodium, high protein and more.
Bring a large pot of water to a boil. Add the pasta and cook according to the directions on the package.
Meanwhile, heat a large sauce pot over medium heat. Spray with olive oil and add in the onions. Cook for 5 minutes until soft.
Add in the garlic and cook for 2 minutes until fragrant.
Add the butternut squash, milk, and broth. Cook for 10-15 minutes until the butternut squash is soft.
Remove the pot from the heat and use an immersion blender to blend the sauce until smooth. (Alternatively you can cool the sauce and add to a vented countertop blender an blend until smooth).
Add the cooked pasta, spinach, 1/2 of the parmesan cheese and walnuts to the sauce and mix well.
Sprinkle the remaining cheese and walnuts over the top and serve hot.