Ingredients:
- 12 oz pasta of your choice (such as penne, fusilli, or fettuccine; gluten-free if needed)
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup vegetable broth
- 1/2 cup unsweetened plant-based milk (like almond, oat, or soy)
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Fresh sage or thyme, chopped, for garnish
- Optional: toasted walnuts or pumpkin seeds for added texture
Instructions:
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Prepare the Sauce:
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Once the squash is done, transfer it to the skillet. Add the vegetable broth and let it simmer for 5 minutes.
- Blend the Sauce:
- Transfer the squash mixture to a blender. Add the plant-based milk, nutritional yeast, lemon juice, and smoked paprika (if using). Blend until smooth and creamy. Adjust the seasoning with salt and pepper.
- Combine with Pasta:
- Return the sauce to the skillet and add the cooked pasta. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
- Serve:
- Divide the pasta among serving bowls. Garnish with fresh sage or thyme and optional toasted walnuts or pumpkin seeds for a crunchy texture.
Tips for Success:
- Roasting for Flavor: Roasting the butternut squash enhances its natural sweetness and adds a depth of flavor to the sauce.
- Blending Tips: For an ultra-smooth sauce, ensure the squash is fully tender before blending, and use a high-speed blender if available.
- Customizing the Flavor: You can add a pinch of nutmeg or cinnamon for a warm, autumnal twist, or a dash of red pepper flakes for heat.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
This Vegan Butternut Squash Pasta is a delicious, comforting dish that’s both nourishing and indulgent. Its creamy, savory sauce makes it a perfect meal for any occasion, delivering the warmth and satisfaction of a classic comfort food with a healthy, plant-based twist. Enjoy this delightful pasta creation!
