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Creamy Butternut Squash Pasta

vegan butternut squash pasta
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Creamy, savory, and packed with veggies! This is the ultimate pasta dish for fall. Pair with a nice red wine and have yourself a nice dinner date! 

Ingredients

Scale
  • 12 oz. pasta of choice
  • 2 cups diced butternut squash (or 1 bag of the 32oz. pre-cut butternut squash like from Trader Joe’s)
  • 2 large carrots, chopped
  • 1/2 large white onion, chopped
  • 1 TBSP olive oil
  • 1/2 tsp dried thyme
  • 1/2 cup raw cashews, soaked in water for at least 30 minutes
  • 1 tsp tomato paste
  • 1 tsp maple syrup
  • dash of cinnamon and nutmeg
  • 1/8–1/4 cup nutritional yeast
  • 1 cup reserved pasta water
  • additional salt and pepper, to taste
  • 1 package fresh sage
  • red pepper flakes for topping
  • shredded parmesan, pecorino, or manchego for topping (*omit for vegan dish)
  • crushed walnuts for topping

Instructions

  1. Preheat oven to 450 degrees. Add chopped onion, butternut squash, and carrots to a large baking sheet. Drizzle with olive oil and season with salt, black pepper, and dried thyme. Roast for 20 minutes.
  2. Next, add a drizzle of olive oil to a saute pan and add your fresh sage. Heat to medium high heat and sprinkle with salt and pepper. Pan fry for a few minutes, flipping intermittently. Once starting to crisp up, set aside.
  3. While veggies continue to roast, cook your pasta according to package directions. Remember to save 1 cup of reserved pasta water!
  4. Once veggies and pasta are done cooking, drain pasta and set back in the pot.
  5. In a high speed blender or food processor, add the 1 cup reserved pasta water, roasted veggies, cashews, tomato paste, maple syrup, cinnamon, nutmeg, and nutritional yeast. Blend on high until smooth and creamy. Add additional salt, pepper, and red pepper flakes to taste.
  6. Pour sauce over pasta and stir until mixed well.
  7. Plate the pasta, and top with fried sage, crumbled walnuts, desired cheese, and any additional seasonings. Enjoy!

Notes

Want to add a protein punch? Try using chickpea or lentil pasta, or add in a can of white beans to the sauce!

Want to amp up the flavor? Throw in a TBSP of melted butter into the sauce!

Keywords: vegan pasta, butternut squash pasta sauce, creamy fall pasta, plant-based butternut squash pasta

Find it online: https://carolinegreennutrition.com/creamy-butternut-squash-pasta/