This vegan butternut squash pasta is drenched in a silky sauce comprised of roasted butternut squash and coconut milk. A scrumptious, decadent vegan dinner that is additionally tremendous simple to make!

‘Tis the season for all of the butternut squash recipes to rain down on the web, and I for one could not be happier!

Butternut squash is just about accessible yr spherical, however it’s in season in fall, and that is whenever you’ll see numerous squashes popping up in shops. It is also excellent for fall, with it is comforting candy and nutty taste.

This creamy vegan butternut squash pasta is a superb dish for celebrating the beginning of fall. It is versatile sufficient for each heat and funky days, each of which we get loads of this time of yr. It is wealthy and comforting for when the climate is chilly, however comes along with little work, so you will not thoughts making it on these days when it nonetheless feels summery out.

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Elements You may Want

• Butternut squash. You may want about one small squash, or about half of a big one.
• Onion.
• Garlic.
• Olive oil.
• Dried pasta. The recipe requires dried fettuccine, however you may actually use no matter pasta form you need!
• Non-dairy milk. Use a spread that is unsweetened and unflavored. Almond milk, soy milk, cashew milk and oat milk are all nice choices.
• Coconut milk. For finest outcomes use full-fat coconut milk in cans, slightly than coconut milk beverage, which is often offered in cartons. Having stated that, you an substitute gentle coconut milk or one other sort of non-dairy milk if you would like to scale back the fats content material of the dish. Simply bear in mind that your sauce will not come out fairly as wealthy and creamy.
• Salt & pepper.
• Nutmeg.
• Recent sage.

Variation: To change issues up, strive substituting vegan ravioli or gnocchi for dried pasta!

How It is Made

The next is an in depth picture tutorial on how you can make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

• Peel and cube your butternut squash, quarter your onions and separate the layers, and peel your garlic cloves.
• Prepare all the pieces on a baking sheet and drizzle it with some oil. Use your arms to distribute the oil over the elements.
• Pop the baking sheet into the oven and roast all the pieces till the squash is tender, flipping the elements about midway by means of.

Tip: Keep watch over your veggies as they roast. If the onions begin to burn, take away them from the baking sheet and let all the pieces else roast a couple of minutes longer.

• Cook dinner your pasta whereas the greens roast. Reserve a little bit of pasta water earlier than draining it. It’d turn out to be useful later!
• Place your roasted veggies right into a blender or meals processor, together with the milks, salt and nutmeg.
• Mix the sauce till it is easy and creamy.

• Pour your butternut squash sauce over the cooked pasta. Add some chopped contemporary sage and stir all the pieces up with a fork. You could need to skinny the sauce a bit — use that pasta water that you simply saved!
• Season the sauce with extra salt to style, in addition to some black pepper.

• Serve your vegan butternut squash pasta. Take pleasure in!

Tip: This dish goes nice with vegan bacon! Attempt serving it with my tofu bacon or tempeh bacon.

Leftovers & Storage

Leftover vegan butternut squash pasta will maintain in an hermetic container within the fridge for about 3 days. The sauce could thicken up throughout storage. Merely skinny it with some water or non-dairy milk when reheating if this occurs.

Incessantly Requested Questions

Can this recipe be made gluten-free?

It could possibly! Simply use gluten-free vegan pasta.

Does the sauce style like coconut?

I could not style the coconut in any respect. Should you’re notably delicate to the flavour of coconut, go forward and substitute one other sort of non-dairy milk.

Extra Recipes Like This

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Creamy Vegan Butternut Squash Pasta

This vegan butternut squash pasta is drenched in a silky sauce comprised of roasted butternut squash and coconut milk. A scrumptious, decadent vegan dinner that is additionally tremendous simple to make!

Elements

• 1
  pound
  butternut squash,
  peeled and diced (½ inch) (Observe 1)
• 1
  medium onion,
  peeled, quartered and layers separated
• 4
  garlic cloves,
  peeled
• 1
  tablespoon
  olive oil
• 12
  ounces
  dried fettuccine pasta
• 1
  cup
  unflavored and unsweetened non-dairy milk
• ½
  cup
  full-fat coconut milk
  (Observe 2)
• 1
  teaspoon
  salt,
  plus extra to style
• ⅛
  teaspoon
  floor nutmeg
• Black pepper,
  to style
• 1
  tablespoon
  contemporary sage leaves,
  finely chopped

Directions

1. Preheat the oven to 400°F.

2. Place the squash, onion, and garlic cloves on a baking sheet and drizzle them with the oil. Use your arms to rub the oil all around the veggies.

3. Place the baking sheet into the oven and roast the greens for about 20 minutes, till the squash is tender. Keep watch over all the pieces and take away any onion items if they start to burn.

4. Whereas the veggies roast, carry a big pot of salted water to a boil. Add the pasta and prepare dinner it in line with the package deal instructions.

5. Drain the pasta right into a colander, reserving about ½ cup of the water that you simply boiled it in. Return the drained pasta to the pot.

6. When the greens are completed roasting place them right into a blender or the bowl of a meals processor fitted with an s-blade. Add the milk, coconut milk, salt, and nutmeg.

7. Mix all the pieces till easy.

8. Style-test the sauce and add extra salt if desired, in addition to some black pepper to style.

9. Pour the sauce over the pasta and add the sage. Stir all the pieces up with a fork and skinny the sauce with among the reserved pasta water if wanted.

10. Season the pasta with extra salt and pepper to style, if desired.

Recipe Notes

1. You may want about 1 small squash or half of a big one to make this recipe.
2. Gentle coconut milk or one other non-dairy milk may be substituted if you would like to scale back the fats content material of the dish. The sauce will not be fairly as wealthy and creamy.
3. This recipe makes 4 very beneficiant servings. You possibly can stand up to six smaller servings out of it.

Diet Info

Creamy Vegan Butternut Squash Pasta

Quantity Per Serving

Energy 490
Energy from Fats 115

% Each day Worth*

Fats 12.8g20%

Saturated Fats 7.1g36%

Sodium 637mg27%

Potassium 734mg21%

Carbohydrates 82.5g28%

Fiber 6.8g27%

Sugar 7g8%

Protein 13.7g27%

Calcium 210mg21%

Iron 4mg22%

* P.c Each day Values are primarily based on a 2000 calorie food plan.