Description
This creamy and comforting Butternut Squash Pasta Sauce is a deliciously healthy alternative to traditional cream sauces. Roasted butternut squash and onions are blended with cashews, nutritional yeast, and aromatic herbs to create a velvety sauce that’s vegan and packed with flavor. Perfectly paired with your favorite pasta and topped with roasted vegetables and shaved parmesan or non-dairy cheese, this recipe offers a nutritious and satisfying meal ideal for cozy dinners.
Ingredients
Scale
Butternut Squash Pasta Sauce
- 4 cups chopped butternut squash (about 1 medium-large squash)
- 1 small sweet onion, chopped
- 2 tablespoons olive oil
- 1/2 cup raw cashews, soaked in boiling hot water for 5 minutes
- 1 cup water
- 1/4 cup nutritional yeast (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1 teaspoon salt or to taste
For Serving
- 12 ounces pasta of choice
- Roasted broccolini or other vegetables
- Sliced sun dried tomatoes or tempeh bacon
- Shaved parmesan or Violife non-dairy cheese
Instructions
- Prepare: Preheat the oven to 400°F and line a large rimmed baking sheet. This will be used to roast the butternut squash and onions.
- Roast Butternut Squash and Onions: Spread the chopped squash and onions on the baking sheet, drizzle with olive oil, and toss to coat evenly. Sprinkle with salt and pepper. Roast in the preheated oven for 35-45 minutes until the squash is fork-tender and has golden brown spots for enhanced flavor.
- Cook the Pasta: While the squash roasts, cook the pasta following the package instructions. Drain well and set aside.
- Blend the Sauce: In a high-powered blender, combine the roasted butternut squash and onions, soaked cashews, water, nutritional yeast, garlic powder, sage, thyme, lemon juice, and salt. Blend until the mixture is completely smooth and creamy.
- Finish the Dish: Return the drained pasta to the cooking pot and pour the blended sauce over it. Stir over low to medium heat until the sauce is warmed through evenly. Serve immediately with roasted broccolini, sun dried tomatoes, tempeh bacon, and shaved parmesan or non-dairy cheese as desired. Enjoy your flavorful and nutritious meal!
Notes
- You can use canned butternut squash puree or replace the fresh squash with 1 can (16 ounces) of pumpkin puree as a substitute.
- To make this dish gluten free, use gluten free pasta.
- If you have a cashew allergy, substitute with slivered raw almonds, or for a nut-free option, replace 1/2 cup water with 1/2 cup full-fat coconut milk and omit nuts entirely.
- To save time, purchase pre-chopped butternut squash available at stores like Costco and Trader Joe’s.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup sauce with pasta)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
