Butternut Squash Pasta Recipe Vegan and Delicious Ideas

Fall is the perfect season to cozy up with hearty, comforting dishes that celebrate the bounty of the harvest. One such dish is butternut squash pasta, a creamy, flavorful meal that combines the natural sweetness of roasted butternut squash with al dente pasta and a medley of savory herbs and spices.

This vegan version is both satisfying and nourishing, making it an ideal weeknight dinner or a special meal to impress guests without any animal products. The sauce is luscious and velvety, achieved by blending roasted squash with simple pantry staples, and it pairs beautifully with your favorite pasta shape.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe is sure to become a favorite.

Ready in under an hour and packed with nutrients, this butternut squash pasta is a fantastic way to enjoy comfort food that’s wholesome and delicious. Plus, it’s gluten-free adaptable and easy to customize with your favorite veggies or nuts for added texture.

Why You’ll Love This Recipe

This vegan butternut squash pasta is a standout dish for many reasons. First, it’s incredibly creamy and rich without relying on dairy or heavy cream.

The natural sugars in the roasted butternut squash bring a subtle sweetness that balances the savory garlic and herbs perfectly.

Additionally, it’s a one-pot wonder for the sauce, which means minimal cleanup and less fuss in the kitchen. The pasta cooks separately, but the sauce can be whipped up quickly in a blender or food processor, making this recipe accessible for cooks of all skill levels.

Finally, it’s versatile. You can swap in gluten-free pasta if needed or add greens like spinach or kale for an extra nutritional boost.

This recipe is also perfect for meal prep and tastes just as good reheated!

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 cup canned coconut milk (full fat for creaminess)
• 1/4 cup nutritional yeast (adds cheesy flavor)
• 1 teaspoon dried sage
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 12 ounces pasta (fettuccine, penne, or your favorite shape)
• Fresh parsley for garnish (optional)
• 1 tablespoon lemon juice (optional, for brightness)
• Red pepper flakes (optional, for heat)

Equipment

• Baking sheet for roasting the squash
• Large pot for boiling pasta
• Blender or food processor to make the sauce
• Large skillet or saucepan to sauté onion and garlic
• Knife and cutting board
• Measuring spoons and cups
• Colander to drain pasta
• Wooden spoon or spatula for stirring

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel, seed, and cut the squash into roughly 1-inch cubes. Toss with 2 tablespoons of olive oil, salt, pepper, and half of the dried sage.
3. Roast the squash: Spread the cubes evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until the squash is tender and golden brown.
4. Cook the pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
5. Sauté aromatics: In a large skillet over medium heat, add 1 tablespoon olive oil. Sauté the chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook another 1-2 minutes until fragrant.
6. Make the sauce: In a blender or food processor, combine the roasted butternut squash, sautéed onion and garlic, coconut milk, nutritional yeast, smoked paprika, remaining sage, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Combine pasta and sauce: Pour the sauce into the skillet used for sautéing and warm on low heat. Add the cooked pasta and toss to coat evenly. Stir in lemon juice if using, and adjust seasoning to taste.
8. Serve immediately: Garnish with fresh parsley and red pepper flakes if desired. Enjoy your comforting vegan butternut squash pasta!

Tips & Variations

“For an extra boost of flavor, try roasting a couple of garlic cloves alongside the butternut squash. You can also add sautéed mushrooms or spinach to the pasta for more texture and nutrients.”

• Make it gluten-free: Substitute your regular pasta with gluten-free pasta varieties without changing the method.
• Add nuts: Toasted pine nuts or walnuts sprinkled on top add a lovely crunch and nutty flavor.
• Use fresh herbs: Swap dried sage for fresh sage or rosemary for a different herbal note.
• Spice it up: Incorporate a pinch of cayenne or chili flakes into the sauce for a subtle heat.
• Meal prep friendly: Store leftover sauce separately from pasta in airtight containers for up to 4 days.

Nutrition Facts

Serving Suggestions

Pair this vegan butternut squash pasta with a crisp green salad dressed in a tangy vinaigrette to cut through the richness of the sauce. Roasted Brussels sprouts or garlic sautéed kale make excellent vegetable sides that complement the earthy sweetness of the squash.

For a more indulgent meal, top the pasta with toasted breadcrumbs or vegan parmesan cheese. A warm, crusty baguette or garlic bread is perfect for soaking up any leftover sauce on your plate.

If you want to explore more vegan pasta inspirations, check out my Lemon Ricotta Pasta With Arugula Recipe or the deliciously comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food. For a spicy twist, you might also enjoy the Cajun Ranch Wing Sauce Recipe to drizzle over plant-based wings or roasted veggies.

Conclusion

This vegan butternut squash pasta is a delightful way to celebrate seasonal produce while enjoying a creamy, comforting meal that’s entirely plant-based. The roasted squash sauce is naturally sweet and velvety, perfectly coating your choice of pasta for a dish that’s both wholesome and indulgent.

Not only is it simple to prepare, but it’s also adaptable to various dietary needs and flavor preferences, making it a versatile addition to any home cook’s repertoire.

Whether you’re cooking for yourself, family, or guests, this recipe is sure to impress with its beautiful balance of flavors and textures. Try it this week and enjoy a warm bowl of fall goodness, and don’t forget to explore other tasty vegan recipes on the blog for more culinary inspiration.

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