Description
Vegan Butternut Squash Pasta: Dairy-Free Delight
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 12 ounces pasta (penne, rigatoni, or your choice)
- 4 cloves garlic (minced)
- 1 cup vegetable broth
- 3 tablespoons nutritional yeast
- 3 tablespoons olive oil (divided)
- 6 fresh sage leaves
- ½ teaspoon ground nutmeg
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper (to taste)
- Reserved pasta water (as needed)
Instructions
- Turn your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Peel your butternut squash, scoop out the seeds, and cut into one-inch cubes. Toss the squash with olive oil, salt, and pepper on your prepared baking sheet. Roast for 30-35 minutes until tender and golden brown, stirring once halfway through.
- Get a big pot of salted water boiling and cook your pasta until it’s al dente. Scoop out one cup of pasta water before draining everything and setting pasta aside for now.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat until it’s nice and hot. Toss in minced garlic and sage leaves, cooking for 2 minutes until everything smells amazing.
- Put roasted squash, garlic, sage, broth, nutritional yeast, and nutmeg into your blender together. Blend on high until completely smooth and creamy, stopping to scrape sides if you need to.
- Pour that gorgeous butternut sauce over your drained pasta and toss everything together really well.
- Splash in some reserved pasta water bit by bit until you get the perfect sauce consistency. Taste it and add more salt, pepper, or nutritional yeast if needed.
- Top with fresh sage leaves, red pepper flakes, and extra nutritional yeast before serving it up. Serve right away while it’s hot for the best flavor and texture.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg