Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.
One summer growing up I spent a week with my cousins in North Carolina.
At first I was so homesick– it was the first time I’d been away from home for an extended period of time.
One night, we all sat down to a spaghetti dinner with my aunt and uncle and I watched my cousin eat her pasta sauce-less, all of those white noodles slipping and sliding across her plate without any red gravy.
I was totally intrigued.
This wasn’t how we ate pasta at my house.
It was one of those “coming of age” moments where I first contemplated the diversity of living, and er, the palate.
If pasta without sauce was an option…what other elements of meal time and real life differed from how we did it at home?!
This Butternut Pasta Primavera is the perfect lightened up meal for spring that breaks all the boundaries of your noodle know-how!