Creamy One-Pot Butternut Squash Pasta with White Beans and Kale

Ever since I discovered the magic of one-pot pastas, I haven’t stopped experimenting. For those of you who don’t know, one-pot pastas are a way of cooking everything from the pasta to the sauce in one pot, and hinge on the technique of cooking pasta like a grain, so that you only add the water you need to cook the noodles and make the sauce.

The basic proportions remain constant: Combine 12 ounces linguine, 4 1/2 cups water, and some olive oil, salt, and pepper in a pot. Bring to a boil, and cook until the pasta is al dente and the water has nearly evaporated. The sauce you make is infinitely variable: Simply add different combinations of veggies, proteins, and herbs. It’s nearly impossible to mess up.

This particular recipe has been on repeat lately because it’s packed with protein — more than 20 grams per serving — and as a vegetarian, I’m always looking for more ways to add protein to my diet. Plus, it’s unbelievably creamy without actually containing any cream. That’s because as the water reduces, none of the creamy starch from the noodles is lost, so the sauce is luxurious and thick.

There’s so much to love about this dish, beyond the easy cleanup (but that too). There’s plenty of sliced garlic, some butternut squash purée (sweet potato or pumpkin purée work too), and half a can of cannellini beans, infusing the dish with richness. Just before the pasta is done, you stir in several handfuls of baby kale. (I always like to work in leafy greens.) Off the heat, stir in fresh basil, a squeeze of lemon juice, a dollop of Greek yogurt, and the remaining beans. I reserve half the beans until the end because that way they retain some texture, while the beans that go in at the beginning break down and contribute to the pasta’s creaminess.

Just before serving, top each bowl with a mixture of toasted pumpkin seeds, lemon zest, olive oil, red pepper flakes, and chopped basil. And let me tell you: These additions are my favorite part of the dish. They add a little crunch, a little heat, and a lot of brightness.

Whether you eat plant-based full-time or want to go meat-free once a week, Tonight We Veg will bring you the feel-good vegetarian meals you crave. Twice a month, in addition to our existing lineup of great veggie recipes, we’ll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we’ve picked up over the years. Cook along with us, and share your creations using #tonightweveg.