Vegan Butternut Squash Pasta: Dairy-Free Delight
You won’t believe this, but this cozy bowl of Vegan Butternut Squash Pasta always feels like a warm hug after a long day.
Here’s what I think… there’s something magical about how sweet squash melts into a silky sauce. It’s so simple, yet it tastes like you spent hours on it.
I love how it fills the whole kitchen with that comforting fall smell. Can you imagine that? Plus, it’s dairy-free without missing a single bit of creaminess—yum!
Ingredients You’ll Need
Here’s the thing – you only need a handful of simple ingredients to make this incredible sauce. Nothing fancy or hard to find! Just check the recipe card below for the exact amounts, okay?
- Butternut Squash: This sweet veggie gets all soft and creamy when you roast it up nice.
- Pasta: Pick whatever shape makes you happy… I love rigatoni or penne here.
- Garlic: Fresh cloves bring that yummy savory taste to balance out all the sweetness perfectly.
- Vegetable Broth: This makes everything silky smooth while adding tons of flavor to your sauce base.
- Nutritional Yeast: Trust me, this stuff tastes like cheese but keeps everything totally plant-based and delicious.
- Olive Oil: Good quality oil makes the roasting better and adds richness to the whole dish.
- Fresh Sage: These earthy leaves are like autumn in herb form and taste amazing with squash.
How to Make Vegan Butternut Squash Pasta
Alright, here’s how we turn roasted squash into the creamiest dairy-free pasta sauce you’ve ever tasted. It’s easier than you think!
Step 1: Prepare and Roast the Squash
First, preheat your oven to 400°F (200°C). Peel 1 medium butternut squash and chop it into 1-inch cubes. Toss everything with 2 tablespoons olive oil, salt, and pepper. Pop it in the oven for 30-35 minutes until it’s nice and golden.
Step 2: Cook the Pasta
Get a big pot of salted water bubbling away. Throw in 12 ounces pasta and cook it how the box says until it’s al dente. Super important – save 1 cup pasta water before you drain! You’ll need that magic starchy water later.
Step 3: Sauté Aromatics
Heat up 1 tablespoon olive oil in a skillet on medium. Add 4 minced garlic cloves and 6 fresh sage leaves. Let them sizzle for 2 minutes until they smell incredible. Just keep stirring so nothing burns!
Step 4: Blend the Sauce
Now dump that roasted squash, garlic, and sage into your blender. Add 1 cup vegetable broth, 3 tablespoons nutritional yeast, ½ teaspoon nutmeg, plus salt and pepper. Blend it up until it’s completely smooth and gorgeous.
Step 5: Combine and Serve
Pour the butternut squash sauce over cooked pasta in a large bowl. Mix it really well, adding some of that saved pasta water if you need it. Top with fresh sage and crushed red pepper if you like, then enjoy!
Tips for the Best Vegan Butternut Squash Pasta
- Roast Until Caramelized: Don’t rush it! Really roasted squash tastes sweeter and way more flavorful overall.
- Save Pasta Water: Seriously, this starchy water is your secret weapon for perfect sauce texture every time.
- Use High-Speed Blender: This is how you get that ultra-smooth, restaurant-quality sauce without any weird chunks.
- Add Nutritional Yeast: This gives you that cheesy flavor without using any actual cheese at all.
- Taste and Adjust: Keep tasting as you go and balance everything with salt, pepper, or lemon juice.
Variations and Substitutions
So here’s the cool part – you can totally change this recipe up based on what you like or what’s in your kitchen!
- Protein Boost: Toss in white beans, chickpeas, or crispy tofu to make it more filling and hearty.
- Gluten-Free Option: Just swap regular pasta for gluten-free, and you’re all set for sensitive tummies.
- Spicy Kick: Love heat? Throw in some red pepper flakes or cayenne to warm things up.
- Creamy Coconut: Mix in coconut milk instead of some broth for an even richer sauce.
- Different Herbs: Switch sage for thyme, rosemary, or basil to totally change up the flavor vibe.
Want more yummy pasta ideas? Check out this baked feta butternut squash pasta, or add some greens with butternut squash pasta with spinach for extra goodness.
Frequently Asked Questions
Can I make this pasta recipe ahead of time?
Yep! Make the sauce up to three days early and keep it in the fridge. Just warm it up gently before tossing with pasta.
How do I store leftover butternut squash pasta?
Pop it in an airtight container and refrigerate for up to four days. Add a little broth when reheating.
Can I freeze the butternut squash sauce?
Absolutely! The sauce freezes great for up to three months. Thaw it overnight in your fridge before using.
What should I serve with this pasta?
Try garlic bread, a simple salad, roasted brussels sprouts, or green beans for a complete meal. Yum!
Is butternut squash pasta healthy?
For sure! It’s loaded with vitamins and fiber, low in fat, and totally dairy-free. Feel good eating it!
Can I use pre-cut butternut squash?
Oh yeah! Pre-cut squash is a huge time-saver. Just make sure the pieces are similar sizes.
What pasta shape works best?
Rigatoni, penne, fusilli, or farfalle are all amazing. Basically, anything with ridges or fun shapes to catch sauce!
How can I make the sauce thicker?
Use less broth when you blend, or stir in a tablespoon of cashew butter for extra creaminess.
Vegan Butternut Squash Pasta: Dairy-Free Delight
Ingredients
- 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 so everything cooks evenly. 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 you think it needs anything.
- 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
- Pick a butternut squash that feels heavy and has smooth skin with no soft spots.
- Pre-cut squash from the store works great and saves you tons of prep time.
- You can make the sauce three days ahead and keep it in the fridge.
- Add a splash of broth or plant milk when reheating leftovers for best results.
- Stir in some wilted spinach or kale for extra nutrition and a pretty green color.
