When the air turns crisp and the leaves change color, there’s nothing quite like a cozy, comforting bowl of warm pasta. Honestly, this creamy vegan butternut squash pasta has become a staple in my kitchen, especially when I’m craving something comforting but still wholesome. It’s one of those dishes that feels like a big, cozy hug—perfect for fall or any time you want something rich and satisfying without the heaviness.
Why You’ll Love This Recipe
- It’s incredibly creamy without any dairy. Seriously, the combination of roasted butternut squash and cashew cream works magic.
- You can whip it up on a busy weeknight, but it’s also fancy enough to serve when friends come over.
- Packed with nutrients, it’s both delicious and nourishing—the best of both worlds!
Ready to join me in the kitchen? Let’s get started!
Ingredients for Vegan Butternut Squash Pasta
Before we dive in, here’s a quick tip: getting all your ingredients ready beforehand makes cooking so much more enjoyable. Believe me, I had to figure this out the challenging way!
Main Ingredients
- Butternut squash: Roasting this beauty brings out its natural sweetness and makes the sauce irresistibly rich.
- Pasta: I usually go for penne or rigatoni, but any shape that holds sauce well will do.
Flavor Enhancers
- Garlic and onion: These are my go-to aromatics. They add depth and that irresistible savory kick.
- Olive oil or vegan butter: A must for roasting and sautéing.
Creamy Elements
- Cashew cream: Soaking cashews and blending them creates a silky, dairy-free cream. It’s pure magic!
- Nutritional yeast: This adds a cheesy, umami flavor without any actual cheese.
Seasonings
- Salt and pepper: To taste—you know your preferences best.
- Herbs: Fresh sage, thyme, or rosemary are perfect for that cozy fall vibe.
Pro Tip: If you have a nut allergy, don’t worry! You can swap the cashew cream with coconut milk or a store-bought plant-based cream.
Step-by-Step Guide to Making Vegan Butternut Squash Pasta
I guarantee this dish is more straightforward to make than it seems! Here’s how I do it:
Roasting the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash, cut it into cubes, coat it with olive oil, salt, and pepper, then lay it out on a baking sheet.
- Roast for 25-30 minutes or until it’s tender and slightly caramelized.
Roasting the squash is key. It brings out its natural sweetness and gives the sauce that rich, deep flavor.
Preparing the Pasta
- While your squash is roasting, bring a large pot of salted water to a boil.
- Cook your pasta according to the package instructions. Drain it, but remember to save a cup of pasta water—you might need it later.
Making the Butternut Squash Sauce
- In a skillet, heat a tablespoon of olive oil and sauté diced onions and minced garlic until they’re soft and fragrant.
- Transfer the roasted squash to a blender. Add the sautéed onions and garlic, cashew cream, nutritional yeast, and a splash of the reserved pasta water.
- Blend until the sauce is smooth and creamy. If it’s too thick, add a bit more pasta water until you get the perfect consistency.
Combining Pasta and Sauce
- Return the cooked pasta to the pot and pour the creamy squash sauce over it.
- Mix everything well, making sure the pasta is fully covered.
- Take a quick taste and tweak the seasoning to your liking if necessary. I like to sprinkle in a bit more pepper for an extra kick—it’s just how I like it!
Tips for the Best Vegan Butternut Squash Pasta
Over time, I’ve picked up a few tricks to make this dish even better:
Choosing the Right Pasta
- Go for pasta shapes that really cling to the sauce, like penne, rigatoni, or fusilli. They make every bite more satisfying.
Making It Gluten-Free
- If you’re gluten-sensitive, use your favorite gluten-free pasta. It works beautifully.
Adding Extra Protein
- Want to make it more filling? Add chickpeas, lentils, or roasted tofu. I’ve tried all three, and they’re fantastic.
Enhancing the Flavor
- Don’t skimp on the garnish! Fresh herbs and a sprinkle of vegan Parmesan take this dish to the next level.
Variations of Vegan Butternut Squash Pasta
What I love most about this recipe is how flexible it can be! Here are some fun variations I love:
Spicy Version
Sprinkle in a little red pepper flakes or cayenne if you want to add some heat. If you’re a fan of spice, this little touch makes all the difference!
Garlic Lover’s Version
- Double (or even triple) the garlic if you’re a garlic fan like me.
Herb-Infused Version
- Try infusing your olive oil with rosemary or sage before roasting the squash. It adds a fantastic depth of flavor.
Veggie-Loaded Version
- Add sautéed spinach, kale, or roasted mushrooms to pack in more veggies. It makes the dish even heartier.
Serving Suggestions and Storage Tips
You’ve put in the effort, and now it’s time to enjoy your delicious pasta. Here’s how I like to serve and store it:
Serving Ideas
I enjoy serving this pasta with a simple side salad drizzled with fresh lemon vinaigrette.
- And don’t forget the garlic bread! There’s nothing better than using it to scoop up every last bit of sauce.
Portion Control
This recipe makes about four servings, but I sometimes eat more because it’s just that good. If you’re cooking for a group, double the recipe!
Storing Leftovers
You can keep leftovers fresh by storing them in an airtight container in the fridge for up to 3 or 4 days. The flavors actually get better with time!
Reheating Tips
- Reheat gently on the stovetop over low heat. Add a splash of plant-based milk or water to keep the sauce nice and creamy.
Pro Tip: If you’re planning to make it ahead, store the sauce and pasta separately. This way, the pasta won’t soak up all the sauce.
Frequently Asked Questions Vegan Butternut Squash Pasta
Can I use a different type of squash?
Absolutely! While butternut squash is my go-to, you can experiment with acorn squash, kabocha squash, or pumpkin.
Is this recipe gluten-free?
It can be! Simply replace the pasta with a gluten-free option, and you’re all set!
How do I store and reheat this dish?
It will stay fresh in the fridge for 3 to 4 days. When reheating, add a bit of liquid to keep the sauce creamy.
Can I freeze the butternut squash sauce?
Yes! I often make a double batch of the sauce and freeze half. It stays fresh for up to two months. Simply thaw it in the fridge and warm it up gently when you’re ready to enjoy.
Conclusion Vegan Butternut Squash Pasta
And there you have it—a creamy, dreamy vegan butternut squash pasta that’s sure to become a regular in your meal rotation. Whether you’re making it for a cozy night in or serving it to friends, it’s a dish that never disappoints.
Why not give it a try tonight? I promise you won’t regret it. Please comment below, and let’s chat about your pasta adventure!
Vegan Butternut Squash Pasta
Ingredients
- 1 medium butternut squash peeled and cubed (~4 cups)
- 10 oz 280g pasta (penne, rigatoni, or gluten-free pasta)
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil for roasting and sautéing
- ½ cup raw cashews soaked for 2-4 hours or boiled for 10 minutes
- 2 tbsp nutritional yeast
- ½ cup reserved pasta water
- Salt and pepper to taste
Seasonings and Garnish
- 1 tsp fresh sage finely chopped (or ½ tsp dried sage)
- ½ tsp fresh thyme or ¼ tsp dried thyme
- Fresh parsley for garnish
- Vegan Parmesan optional
Instructions
Step 1: Roast the Butternut Squash
- Preheat the oven to 400°F (200°C).
- Coat the peeled and cubed butternut squash with 1 tablespoon of olive oil, then season with salt and pepper.
- Arrange the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until it’s golden and tender.
Step 2: Cook the Pasta
- As the squash roasts, bring a large pot of salted water to a boil.
- Prepare the pasta following the package instructions, cooking it until al dente.
- Save ½ cup of the pasta water, then drain the pasta and set it aside.
Step 3: Sauté the Aromatics
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat until warmed through.
- Stir in the diced onion and cook for about 5 minutes, or until it becomes translucent.
- Add the minced garlic and cook for an additional minute, or until fragrant.
Step 4: Blend the Sauce
- Place the roasted butternut squash, sautéed onion and garlic, soaked cashews, nutritional yeast, sage, thyme, and ½ cup of reserved pasta water into a blender.
- Blend until smooth and creamy. Add extra pasta water as needed to reach your preferred consistency.
- Sample the sauce and tweak the seasoning with salt and pepper to your liking.
Step 5: Combine the Pasta and Sauce
- Return the drained pasta to the pot.
- Drizzle the butternut squash sauce over the pasta and toss until evenly coated.
- Heat over low heat for a minute or two to warm through.
Notes
- Nut-Free Option: Replace the cashews with ½ cup coconut milk or a store-bought vegan cream.
- Gluten-Free Alternative: Swap in your preferred gluten-free pasta to make this dish suitable for a gluten-free diet.
- Make-Ahead Tip: You can prepare the sauce in advance and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
- Reheating Tip: Reheat gently on the stovetop with a splash of water or plant-based milk to maintain creaminess.