Here’s a cozy, creamy Vegan Butternut Squash Pasta—rich, comforting, and dairy-free 🍝🎃
🎃🍝 Vegan Butternut Squash Pasta
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
Roasted Squash Sauce
- 3 cups butternut squash, peeled & cubed
- 1 small onion, chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon nutmeg (optional but great)
- ½ cup vegetable broth
- ½ cup unsweetened plant milk (almond, oat, or cashew)
Pasta
- 12 oz pasta (penne, rigatoni, or fettuccine)
- Salt for boiling water
Optional toppings
- Fresh sage or thyme
- Vegan parmesan or nutritional yeast
- Chili flakes
- Toasted walnuts or pumpkin seeds
Instructions
1. Roast the squash
- Preheat oven to 400°F (200°C).
- Toss squash, onion, and garlic with olive oil, salt, and pepper.
- Roast 25–30 minutes until soft and caramelized.
2. Cook pasta
- Boil pasta in salted water according to package directions.
- Reserve ½ cup pasta water, then drain.
3. Blend the sauce
- Add roasted squash mixture to a blender.
- Add vegetable broth, plant milk, smoked paprika, and nutmeg.
- Blend until smooth and creamy.
4. Combine
- Toss pasta with sauce, adding reserved pasta water as needed for consistency.
5. Serve
- Top with herbs, nutritional yeast, and crunchy toppings.
⭐ Tips & Variations
- Add sautéed mushrooms or spinach for extra veggies
- For protein, add chickpeas or white beans
- Make it extra creamy with ¼ cup soaked cashews
- For gluten-free, use GF pasta