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Vegan Butternut Squash Pasta
Vegan Butternut Squash Pasta is a creamy, flavorful dish that’s perfect for cozy dinners. The rich, dairy-free sauce is made with roasted butternut squash, garlic, and a blend of spices, creating a velvety texture and slightly sweet taste. Paired with your favorite pasta, this dish is not only comforting but also nutrient-packed, making it an ideal choice for vegans and non-vegans alike.Whether you’re hosting a dinner party or looking for a quick weeknight meal, this recipe will become a household favorite.
Equipment
- Baking sheet
- Parchment paper
- Knife and cutting board
- Blender or food processor
- Large Pot
- Strainer
Ingredients
For the Sauce:
- 1 medium butternut squash about 2 lbs, peeled, seeded, and cubed
- 4 garlic cloves peeled
- 1 small yellow onion chopped
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp nutmeg
- ½ cup unsweetened almond milk or plant milk of choice
- ½ cup vegetable broth
- 2 tbsp nutritional yeast optional, for a cheesy flavor
For the Pasta:
- 12 oz pasta of choice spaghetti, penne, or fettuccine work well
- 1 tsp salt for pasta water
For Garnish (Optional):
- Fresh parsley chopped
- Vegan parmesan cheese
- Toasted pumpkin seeds or walnuts
Instructions
Roast the Butternut Squash
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the cubed butternut squash, garlic, and chopped onion on the sheet.
- Drizzle with olive oil, and season with salt, pepper, smoked paprika, and nutmeg. Toss to coat evenly.
- Roast for 30-35 minutes, stirring halfway through, until the squash is tender and caramelized.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Make the Sauce
- Transfer the roasted squash, garlic, and onion to a blender or food processor.
- Add almond milk, vegetable broth, and nutritional yeast (if using). Blend until smooth and creamy.
- If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
Combine Pasta and Sauce
- Return the drained pasta to the pot.
- Pour the butternut squash sauce over the pasta and toss to coat evenly.
- Heat over low heat for 2-3 minutes to ensure the pasta and sauce are warmed through.
Serve
- Plate the pasta and garnish with fresh parsley, vegan parmesan cheese, and toasted pumpkin seeds or walnuts, if desired.
- Serve immediately and enjoy your creamy, vegan butternut squash pasta!
Notes
Tips for the Perfect Vegan Butternut Squash Pasta
- Choose the Right Squash: Look for a butternut squash with a firm texture and no soft spots. The deeper the orange flesh, the sweeter the flavor.
- Make It Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Customize the Sauce: Add a pinch of chili flakes for heat, or toss in fresh sage for an earthy twist.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 10g
- Fat: 10g
- Carbohydrates: 55g
- Fiber: 6g
- Sugar: 8g
Why You’ll Love This Vegan Butternut Squash Pasta
1. Rich and Creamy Without Dairy
The roasted squash provides a naturally creamy texture, while almond milk and nutritional yeast add richness without any dairy.2. Packed with Nutrients
Butternut squash is a great source of vitamins A and C, fiber, and antioxidants, making this dish as nutritious as it is delicious.3. Customizable and Versatile
Swap out ingredients to suit your preferences. Try adding sautéed mushrooms, kale, or sun-dried tomatoes for extra flavor and texture.Variations and Substitutions
- Add Protein: Toss in roasted chickpeas or crumbled vegan sausage for a heartier meal.
- Use Different Squash: Swap butternut squash with kabocha or acorn squash for a slightly different flavor.
- Change the Milk: Cashew cream or oat milk can be used instead of almond milk for a creamier consistency.