Introduction
This Vegan Butternut Squash Pasta is a creamy, flavorful, and nutritious dish that’s perfect for a comforting meal. The roasted butternut squash creates a luscious sauce that pairs beautifully with your favorite pasta. This dish is not only delicious but also packed with vitamins and minerals, making it a wholesome choice for lunch or dinner.
Ingredients
Base Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup canned coconut milk
1 tablespoon nutritional yeast
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1 pound pasta (fettuccine, spaghetti, or your choice)
Fresh parsley, chopped (for garnish)
Vegan parmesan cheese (optional, for garnish)
Instructions
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized.
Step 2: Prepare the Pasta
While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.
Step 3: Sauté the Aromatics
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Step 4: Blend the Sauce
Transfer the roasted butternut squash to a high-speed blender. Add the sautéed onions and garlic, vegetable broth, coconut milk, nutritional yeast, ground nutmeg, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.
