Creamy Vegan Butternut Squash Pasta
There’s something magical about creamy pasta on a chilly day—especially when it’s made with seasonal ingredients like butternut squash. This Creamy Vegan Butternut Squash Pasta brings all the comfort of a rich, indulgent dish without any dairy, making it the perfect plant-based dinner for fall or winter nights.
Why You’ll Love This Recipe
100% vegan and dairy-free
Super creamy without heavy cream
Kid-friendly and cozy
Great for meal prep or entertaining
Packed with vitamins A & C from the squash
What You’ll Need
For the Sauce:
Butternut squash (peeled and cubed)
Onion & garlic
Olive oil
Vegetable broth
Nutritional yeast (for cheesy flavor)
Salt, black pepper, and nutmeg
Plant-based milk (unsweetened almond or oat works best)
For the Pasta:
Fettuccine, linguine, or any pasta of choice (gluten-free if needed)
Fresh sage or thyme (optional for garnish)
Vegan parmesan or crushed nuts (for topping)
How to Make Creamy Butternut Squash Pasta
1. Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender and slightly caramelized.
2. Sauté aromatics: In a pan, cook onion and garlic until soft and fragrant.
3. Blend the sauce: Add roasted squash, sautéed onion/garlic, veggie broth, plant milk, nutritional yeast, and spices to a blender. Blend until completely smooth and creamy.
4. Cook pasta: Boil your pasta until al dente. Reserve some pasta water before draining.
5. Combine: Pour the sauce into the pot with cooked pasta. Add a splash of reserved pasta water to thin if needed. Stir to coat everything in the luscious sauce.
6. Serve: Top with chopped herbs, vegan cheese, or toasted pine nuts for extra texture and flavor.
Tips & Variations
Add protein with chickpeas, white beans, or sautéed tofu.
Spice it up with chili flakes or cayenne.
Make it extra herby with fresh rosemary or sage.
Store leftovers in the fridge for 3–4 days. Sauce also freezes well!
Why Butternut Squash?
Butternut squash is a nutritional powerhouse and a fall favorite. Its naturally creamy texture makes it perfect for sauces, while its mild sweetness pairs beautifully with savory ingredients like garlic, onion, and herbs. It’s low in fat, high in fiber, and rich in antioxidants—so you’re getting comfort food that’s actually good for you.
Final Thoughts
This Creamy Vegan Butternut Squash Pasta is a soul-warming dish that delivers big on flavor, texture, and nourishment. Whether you’re looking for a new meatless Monday meal or a festive fall dish to share, this recipe is sure to become a seasonal staple.
So grab your favorite pasta, roast up that golden squash, and cozy up with a bowl of this creamy, dreamy vegan goodness.
Creamy Vegan Butternut Squash Pasta
Ingredients
Method
- Roast the Squash:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash and garlic cloves in olive oil, thyme, salt, and pepper. Roast on a baking sheet for 25–30 minutes until soft and golden.
- Cook the Pasta:
- Meanwhile, boil pasta in salted water according to package directions. Drain and reserve 1/4 cup of pasta water.
- Make the Sauce:
- Add roasted squash and garlic to a blender. Add coconut milk, nutritional yeast, lemon juice, vegetable broth, and a bit of reserved pasta water. Blend until silky smooth. Taste and adjust seasoning.
- Combine & Serve:
- Pour sauce over the cooked pasta in the pot. Stir well and heat on low until warmed through. Serve garnished with parsley or vegan parmesan if desired.
