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Creamy Vegan Butternut Squash Pasta

Rich, velvety, and full of fall flavor, this Creamy Vegan Butternut Squash Pasta is a comforting plant-based dinner made with roasted squash, garlic, and herbs blended into a luscious dairy-free sauce. Perfect for cozy weeknights or impressing guests with something wholesome and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • For the Butternut Squash Sauce:
  • 1 medium butternut squash peeled and cubed
  • 1 tbsp olive oil
  • 4 cloves garlic peeled
  • 1/2 tsp dried thyme
  • Salt & black pepper to taste
  • 1/2 cup canned coconut milk or any unsweetened plant milk
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/4 cup vegetable broth adjust for thickness
  • For the Pasta:
  • 12 oz pasta fettuccine, penne, or gluten-free variety
  • Salted water for boiling
  • Fresh parsley or vegan parmesan for garnish optional

Method
 

  1. Roast the Squash:
  2. 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.
  3. Cook the Pasta:
  4. Meanwhile, boil pasta in salted water according to package directions. Drain and reserve 1/4 cup of pasta water.
  5. Make the Sauce:
  6. 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.
  7. Combine & Serve:
  8. 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.

Notes

Use pre-cut butternut squash to save prep time.
Add sautéed kale, mushrooms, or crispy chickpeas for extra texture.
Can be stored in the fridge for up to 3 days.