Butternut Squash Pasta Recipe

Hey friends!

I’m really trying to be better at regularly uploading blogs for you. Think of it as a New Year’s resolution, if you will. I also want to post more recipes on here for you all to try.

So with that, I decided to make a butternut squash pasta sauce and oh my! Let me tell you, this was GOOD. And really easy to make!

I added my pasta sauce to some whole wheat penne (which tastes exactly the same as regular pasta, might I add). You can add this to red lentil pasta or even chickpea pasta for a boost of protein as well!

I also think this would pair so well with a stuffed type of pasta like ravioli. I’d love to try making my own ravioli stuffed with this mixture! Hmmm.. maybe a future recipe project? Stay tuned!

And the best part is this creamy pasta sauce is completely vegan! I used coconut milk, but feel free to use any other plant-based milk if you prefer.

Scroll to the bottom of the page for the printable and Pinterest pin-able version of this recipe. Give it a try and leave a comment down below on your thoughts! And don’t forget to post a picture on social media and use the hashtag #rosatinutrition so I can see!

Butternut Squash Pasta Sauce

A creamy vegan pasta sauce made with roasted butternut squash and plant milk.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Main Course

Ingredients Method

Ingredients

  

• 1 large butternut squash
• 1 medium onion
• 4 cloves garlic
• 2 tbsp avocado oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh rosemary
• 1 tbsp dried sage
• 2 tbsp nutritional yeast
• 1 can coconut milk, or equivalent of other plant-based milk
• water, if necessary

Method

 

1. Preheat oven to 375. Line a roasting pan with parchment paper.
2. Peel, remove seeds and cube butternut squash, cut the onion in 4 and mash garlic cloves. Add everything to the roasting pan. Drizzle with avocado oil, salt, pepper and sage and mix well. Add the rosemary sprigs.
3. Roast for 45 minutes, mixing halfway through.
4. Add the cooked vegetables to a pot. Heat over med-low and add the can of coconut oil and the nutritional yeast. Mix everything together with a wooden spoon.
5. Using an immersion blender, blend until smooth. Alternatively, add contents to a countertop blender. If the mixture is too thick, add some water to thin it and blend again until desired consistency is reached.
6. Add sauce to your favourite cooked pasta and enjoy!