Sunday, September 25, 2022
HomeVegetarianCreamy Vegan Butternut Squash Pasta

Creamy Vegan Butternut Squash Pasta


This vegan butternut squash pasta is drenched in a silky sauce produced from roasted butternut squash and coconut milk. A scrumptious, decadent vegan dinner that is additionally tremendous straightforward to make!

Close up of Vegan Butternut Squash Pasta in a bowl.

‘Tis the season for all of the butternut squash recipes to rain down on the web, and I for one could not be happier!

Butternut squash is just about obtainable yr spherical, but it surely’s in season in fall, and that is while you’ll see a number of squashes popping up in shops. It is also excellent for fall, with it is comforting candy and nutty taste.

This creamy vegan butternut squash pasta is a superb dish for celebrating the beginning of fall. It is versatile sufficient for each heat and funky days, each of which we get loads of this time of yr. It is wealthy and comforting for when the climate is chilly, however comes along with little work, so you will not thoughts making it on these days when it nonetheless feels summery out.

Soar to:

Elements You will Want

  • Butternut squash. You will want about one small squash, or about half of a big one.
  • Onion.
  • Garlic.
  • Olive oil.
  • Dried pasta. The recipe requires dried fettuccine, however you’ll be able to actually use no matter pasta form you want!
  • Non-dairy milk. Use a spread that is unsweetened and unflavored. Almond milk, soy milk, cashew milk and oat milk are all nice choices.
  • Coconut milk. For finest outcomes use full-fat coconut milk in cans, quite than coconut milk beverage, which is often bought in cartons. Having mentioned that, you an substitute mild coconut milk or one other kind of non-dairy milk if you would like to scale back the fats content material of the dish. Simply bear in mind that your sauce will not come out fairly as wealthy and creamy.
  • Salt & pepper.
  • Nutmeg.
  • Contemporary sage.

Variation: To modify issues up, strive substituting vegan ravioli or gnocchi for dried pasta!

How It is Made

The next is an in depth picture tutorial on methods to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

  • Peel and cube your butternut squash, quarter your onions and separate the layers, and peel your garlic cloves.
  • Organize every little thing on a baking sheet and drizzle it with some oil. Use your palms to distribute the oil over the substances.
  • Pop the baking sheet into the oven and roast every little thing till the squash is tender, flipping the substances about midway via.

Tip: Regulate your veggies as they roast. If the onions begin to burn, take away them from the baking sheet and let every little thing else roast a couple of minutes longer.

Roasted butternut squash, onions and garlic on a baking sheet.
  • Cook dinner your pasta whereas the greens roast. Reserve a little bit of pasta water earlier than draining it. It would come in useful later!
  • Place your roasted veggies right into a blender or meals processor, together with the milks, salt and nutmeg.
  • Mix the sauce till it is clean and creamy.
Vegan butternut squash sauce.
  • Pour your butternut squash sauce over the cooked pasta. Add some chopped contemporary sage and stir every little thing up with a fork. It’s possible you’ll wish to skinny the sauce a bit — use that pasta water that you just saved!
  • Season the sauce with further salt to style, in addition to some black pepper.
Hand stirring butternut squash sauce and sage into a pot of fettuccine.
  • Serve your vegan butternut squash pasta. Get pleasure from!
White wooden surface set with a bowl of Vegan Butternut Squash Pasta and napkin.

Tip: This dish goes nice with vegan bacon! Strive serving it with my tofu bacon or tempeh bacon.

Leftovers & Storage

Leftover vegan butternut squash pasta will maintain in an hermetic container within the fridge for about 3 days. The sauce could thicken up throughout storage. Merely skinny it with some water or non-dairy milk when reheating if this occurs.

Regularly Requested Questions

Can this recipe be made gluten-free?

It could! Simply use gluten-free vegan pasta.

Does the sauce style like coconut?

I could not style the coconut in any respect. Should you’re significantly delicate to the flavour of coconut, go forward and substitute one other kind of non-dairy milk.

Extra Recipes Like This

Like this recipe? In that case, please cease again and depart me a evaluation and score beneath in case you strive it! Additionally remember to comply with me on Fb, Pinterest or Instagram, or subscribe to my e-newsletter for extra recipes like this one!

Bowl of Vegan Butternut Squash Pasta with fresh sage leaves on top.

Creamy Vegan Butternut Squash Pasta

This vegan butternut squash pasta is drenched in a silky sauce produced from roasted butternut squash and coconut milk. A scrumptious, decadent vegan dinner that is additionally tremendous straightforward to make!

Elements

  • 1
    pound
    butternut squash,
    peeled and diced (½ inch) (Observe 1)
  • 1
    medium onion,
    peeled, quartered and layers separated
  • 4
    garlic cloves,
    peeled
  • 1
    tablespoon
    olive oil
  • 12
    ounces
    dried fettuccine pasta
  • 1
    cup
    unflavored and unsweetened non-dairy milk
  • ½
    cup
    full-fat coconut milk
    (Observe 2)
  • 1
    teaspoon
    salt,
    plus extra to style

  • teaspoon
    floor nutmeg
  • Black pepper,
    to style
  • 1
    tablespoon
    contemporary sage leaves,
    finely chopped

Directions

  1. Preheat the oven to 400°F.

  2. Place the squash, onion, and garlic cloves on a baking sheet and drizzle them with the oil. Use your palms to rub the oil all around the veggies.

  3. Place the baking sheet into the oven and roast the greens for about 20 minutes, till the squash is tender. Regulate every little thing and take away any onion items if they start to burn.

  4. Whereas the veggies roast, carry a big pot of salted water to a boil. Add the pasta and cook dinner it in line with the package deal instructions.

  5. Drain the pasta right into a colander, reserving about ½ cup of the water that you just boiled it in. Return the drained pasta to the pot.

  6. When the greens are completed roasting place them right into a blender or the bowl of a meals processor fitted with an s-blade. Add the milk, coconut milk, salt, and nutmeg.

  7. Mix every little thing till clean.

  8. Style-test the sauce and add extra salt if desired, in addition to some black pepper to style.

  9. Pour the sauce over the pasta and add the sage. Stir every little thing up with a fork and skinny the sauce with among the reserved pasta water if wanted.

  10. Season the pasta with further salt and pepper to style, if desired.

Recipe Notes

  1. You will want about 1 small squash or half of a big one to make this recipe.
  2. Gentle coconut milk or one other non-dairy milk could be substituted if you would like to scale back the fats content material of the dish. The sauce will not be fairly as wealthy and creamy.
  3. This recipe makes 4 very beneficiant servings. You would stand up to six smaller servings out of it.

Vitamin Details

Creamy Vegan Butternut Squash Pasta

Quantity Per Serving

Energy 490
Energy from Fats 115

% Every day Worth*

Fats 12.8g20%

Saturated Fats 7.1g36%

Sodium 637mg27%

Potassium 734mg21%

Carbohydrates 82.5g28%

Fiber 6.8g27%

Sugar 7g8%

Protein 13.7g27%

Calcium 210mg21%

Iron 4mg22%

* % Every day Values are primarily based on a 2000 calorie eating regimen.



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