Creamy Vegan Butternut Squash Pasta

Creamy Vegan Butternut Squash Pasta

This seasonal comfort food takes only about 20 minutes from start to finish and makes a nice holiday alternative to traditional mac and cheese.

Simple and savory, this quick and easy butternut squash pasta dish is made with a deliciously creamy sauce of in-season butternut squash, cashews, onions, and spices.

Ingredients for Creamy Vegan Butternut Squash Pasta:

• Pasta of your choice – I used campanelle for its fun shape but any small to medium size pasta will work
• Cashews
• Butternut squash
• Vidalia onion
• Lemon juice
• Sea salt
• Dijon mustard
• Black pepper
• Smoked paprika
• Ground turmeric
• Ground nutmeg
• Vegan Parmesan cheese

How to make Creamy Vegan Butternut Squash Pasta:

Prepare pasta according to package directions.

Drain and return pasta to the cooking pot; set aside.

To a small saucepan over high heat, add cashews and enough water to cover by 1 inch.

Bring to a boil for 8 minutes.

Drain and set aside.

To a medium-size pot over high heat, add butternut squash, onion, and enough water to cover by 1 inch.

Bring to a boil then reduce heat to low; simmer 15 minutes, until squash is fork-tender.

Use a measuring cup to scoop out 1/4 cup of the cooking water; set aside.

Drain squash and onions.

To a high-speed blender, add cashews, squash & onion mixture, lemon juice, salt, mustard, garlic powder, black pepper, smoked paprika, turmeric, nutmeg, and reserved cooking liquid. Blend on high 1 minute, or until completely smooth.

To the prepared pasta, add all of the butternut sauce and Parmesan cheese, Stir gently to coat the noodles. Serve hot.

Can I use frozen butternut squash?

Yes, just make sure to thaw it first. 😉

Can I substitute a different type of squash?

Pumpkin or acorn squash can be subbed in equal amounts.

Can I make this in advance and reheated to serve?

This dish is best served right away and the reason why is because you don’t want to run the risk of the pasta soaking up too much of the sauce in the fridge overnight. I recommend keeping the pasta and sauce separate until ready to serve.

The prepared sauce can be heated in the microwave or over medium heat on the stove.

 

Cheers!

More fall favorites:

Vegan Pumpkin Lasagna Rollups – Traditional lasagna noodles layered with pumpkin and a robust tofu spinach ricotta, then rolled into perfectly sized portions and topped with a rich and creamy vegan bechamel sauce.

Vegan Lentil Meatball Stroganoff – Homemade, pan-seared lentil meatballs tossed in a vegan sour-cream-and-mushroom sauce and served over pasta for an easy and comforting dinner at home.

Sourdough Stuffing Muffins with Apple and Fresh Herbs – Super cute and perfectly portioned, these savory vegan stuffing muffins are a fantastic addition to your holiday table.