Vegan Butternut Squash Pasta
Discover how to make creamy vegan butternut squash pasta with simple ingredients. A healthy, dairy-free recipe perfect for cozy comfort meals!
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.