Vegan Butternut Squash Pasta

4.80 from 5 votes

Vegan butternut squash pasta is a quick and easy meal with very few ingredients. This creamy, decadent butternut squash pasta sauce is versatile for a variety of recipes. Make this pasta recipe in 30 minutes or less. Oil-free and nut-free.

Prep Time15

Cook Time30

Course: Entrees

Cuisine: American, Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 111kcal

Author: Kathy Carmichael

Ingredients

1 medium butternut squash peeled and cut into evenly sized pieces (about 1-inch cubes)
1 medium yellow or white onion cut into chunks the size of the butternut squash
1 large shallot cut into chunks equal to squash and onions
1 ½ cups unsweetened unflavored plant milk (I used oat milk)
3 cloves garlic minced
3 Tablespoons nutritional yeast
1 Tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon pepper
3 teaspoons garlic powder
1 small head of broccoli cut apart into florets
8 ounces Brussel Sprouts cut in half
16 ounces Whole grain penne pasta or pasta of choice

GARNISH (Optional)

Microgreens
Cashew Vegan Parmesan “Cheese”
Red pepper flakes

Instructions

Preheat oven to 400 degrees.
Line a large baking sheet with a silicone baking mat or parchment paper.
Peel and cut butternut squash into one-inch sized cubes.
Cut onion and shallot similar to butternut squash, and place whole cloves of garlic together with the squash on the baking sheet.
Sprinkle with salt, garlic powder and pepper.
Bake for 30 minutes.
Remove from oven; let cool, to the touch.
Using the same pan, prepare the broccoli and Brussel sprouts in a single layer on the baking sheet.
Sprinkle with garlic powder.
Roast for 25 minutes while preparing the sauce and pasta.

Vegan Butternut Squash Sauce

In a high-speed blender, add cooked squash, onion, shallot, garlic, plant milk, nutritional yeast, white wine vinegar, and garlic.
Blend on high until smooth.
You may store the sauce in refrigerator if not ready to use ir, or you may pour it into a sauce pan to heat it.
Turn the stove on low heat and warm the sauce while the pasta is cooking; stir occasionally.

Preparing the Pasta

In a large pot, boil water with a little salt.
When water is boiling, add the noodles.
Cook the noodles according to the packaged directions.
Before draining pasta remove 1 cup of pasta water from the pot.
Drain the pasta.
Return the noodles to pot with 1 cup pasta water
Add warm sauce.
Stir.
Add roasted broccoli and Brussel sprouts if using.
Make individual bowls and add and
Cashew Vegan Parmesan “Cheese” and microgreens to each bowl

Notes

Instead of roasting the broccoli and Brussel sprouts, boil them with the noodles for the last 5 minutes. This is a great way to expedite cooking and use less pans, which means less mess.
Serve the butternut squash pasta without the vegetables.
Add vegan parmesan cheese for an additional cheesy crunch.
Sprinkle with red hot pepper flakes when serving for a little spice.
Make the sauce ahead of time and store it in the refrigerator for up to 4 days before using.
To reheat the sauce, pour into a saucepan and heat on medium-low until heated through.
Use gluten-free pasta for a gluten-free option.

Nutrition