If you’re craving a comforting yet fresh vegan meal, this Creamy Vegan Butternut Squash Pasta Recipe is your new best friend. It’s everything you want on a chilly evening: a luxuriously creamy sauce made from roasted butternut squash and coconut milk that clings perfectly to tender fettuccine. The subtle sage and nutmeg add an earthy warmth that makes every bite sing. Plus, it’s surprisingly simple to prepare, yet feels indulgent enough for a special night in or whenever you want to wow yourself with a plant-based delight.
Ingredients You’ll Need
Simple ingredients can create such amazing layers of flavor and texture, and this recipe is a perfect example. Each component here plays a crucial role: from the sweet roasted butternut squash to the rich coconut milk responsible for that silky sauce, and the fresh sage that cuts through the creaminess with herbal brightness.
- Butternut squash (1 pound, peeled and diced): Roasting brings out its natural sweetness and creamy texture.
- Medium onion (1, peeled, quartered, layers separated): Adds depth and a gentle sweetness to the sauce.
- Garlic cloves (4, peeled): Infuses the dish with its unmistakable warm aroma.
- Olive oil (1 tablespoon): Helps roast the vegetables evenly and adds a subtle fruitiness.
- Dried fettuccine pasta (12 ounces): The perfect shape to hold onto the luscious sauce.
- Unflavored, unsweetened non-dairy milk (1 cup): Keeps the sauce light while maintaining creaminess.
- Full-fat coconut milk (½ cup): The secret to that silky, decadent texture.
- Salt (1 teaspoon plus more to taste): Enhances every layer of flavor.
- Ground nutmeg (⅛ teaspoon): Adds a gentle warmth that elevates the sauce beautifully.
- Black pepper (to taste): Adds subtle heat and complexity.
- Fresh sage leaves (1 tablespoon, finely chopped): Lends an earthy, aromatic note that balances richness.
How to Make Creamy Vegan Butternut Squash Pasta Recipe
Step 1: Roast the Vegetables
Start by heating your oven to 400°F. Toss the diced butternut squash, separated onion layers, and garlic cloves with olive oil, making sure every piece gets a nice coating. Spread them out on a baking sheet and roast for about 20 minutes until the squash is tender and the onion is soft and slightly caramelized. Keep an eye on them so nothing burns—this roasting step is key to unlocking those deep, sweet flavors!
Step 2: Cook the Pasta
While your veggies are roasting away, bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve about half a cup of this pasta water before draining and return the pasta to the pot. This starchy water will come in handy if you need to thin your sauce later!
Step 3: Blend the Sauce
Once the roasted vegetables have cooled slightly, transfer them to a blender or food processor. Add the non-dairy milk, full-fat coconut milk, salt, and a pinch of nutmeg. Blend everything until super smooth and creamy—this is where the magic happens! Taste the sauce and adjust the seasoning as you like. A bit more salt or a crack of black pepper can really bring it to life.
Step 4: Combine Pasta and Sauce
Pour the glorious, creamy sauce over your cooked fettuccine and add the finely chopped fresh sage. Toss everything together gently with a fork, adding some reserved pasta water little by little if the sauce feels too thick. The pasta should be evenly coated with that luscious sauce, ready to be plated and devoured.
How to Serve Creamy Vegan Butternut Squash Pasta Recipe
Garnishes
To make your meal even more inviting, sprinkle some toasted pumpkin seeds or walnuts on top for a delightful crunch. A drizzle of good-quality olive oil or a few extra fresh sage leaves scattered over the pasta brings freshness and a beautiful finish.
Side Dishes
This pasta shines bright on its own, but pairing it with a crisp green salad dressed in lemon vinaigrette creates a refreshing contrast. Roasted Brussels sprouts or garlic sautéed greens also make wonderful companions, adding layers of texture and color to your plate.
Creative Ways to Present
Serve this dish in shallow bowls to show off all that gorgeous creamy sauce intertwined with pasta ribbons. You could also nestle a small scoop of vegan Parmesan or nutritional yeast for a cheesy kick. For a fun twist, try stuffing roasted butternut squash halves with the pasta for an impressive presentation at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Vegan Butternut Squash Pasta Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The sauce may thicken after chilling, but a quick stir with a splash of nondairy milk will revive its silky texture.
Freezing
If you want to stash some away for a future meal, you can freeze the pasta and sauce separately in freezer-safe containers for up to 2 months. Avoid mixing them before freezing to preserve the best texture.
Reheating
Reheat gently on the stove over low heat, stirring often and adding a bit of non-dairy milk or reserved pasta water if needed to loosen the sauce. Using the microwave works too, but remember to stir halfway through for even warming.
FAQs
Can I use a different pasta shape?
Absolutely! While fettuccine is great for holding this sauce, penne, rigatoni, or even farfalle would work perfectly due to their surface texture and shape.
Is the coconut milk flavor strong in this dish?
Not at all. The coconut milk adds creaminess without an overpowering coconut taste, especially balanced with the sweetness of butternut squash and savory spices.
Can I make this recipe nut-free?
Yes! This recipe is naturally nut-free, which is perfect if you have allergies. Just be sure your non-dairy milk is safe for your dietary needs.
How can I make it spicier?
Add a pinch of red pepper flakes when blending the sauce or sprinkle some on top for a subtle kick that complements the sweetness nicely.
What is the best way to peel butternut squash easily?
A sharp vegetable peeler works wonders, or you can roast the squash whole and then scoop out the flesh—it’s softer and easier to handle after roasting.
Final Thoughts
This Creamy Vegan Butternut Squash Pasta Recipe is truly a wonderful way to bring plant-based comfort food to your table. Its silky sauce, rich flavors, and simple preparation make it a recipe you’ll return to again and again. Trust me, once you try this one, it will quickly become a favorite for cozy weeknight dinners or impressing friends with minimal fuss!
Print
Creamy Vegan Butternut Squash Pasta Recipe
This creamy vegan butternut squash pasta features a luscious sauce made from roasted butternut squash and rich coconut milk. It’s a decadent yet easy-to-make dinner that combines comforting flavors and a smooth, velvety texture, perfect for a wholesome plant-based meal.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Roasted Vegetables
- 1 pound butternut squash, peeled and diced into ½ inch pieces
- 1 medium onion, peeled, quartered and layers separated
- 4 garlic cloves, peeled
- 1 tablespoon olive oil
Pasta and Sauce
- 12 ounces dried fettuccine pasta
- 1 cup unflavored and unsweetened non-dairy milk
- ½ cup full-fat coconut milk
- 1 teaspoon salt, plus more to taste
- ⅛ teaspoon ground nutmeg
- Black pepper, to taste
- 1 tablespoon fresh sage leaves, finely chopped
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the vegetables.
- Prepare and Roast Vegetables: Place the diced butternut squash, quartered onion layers, and garlic cloves on a baking sheet. Drizzle with olive oil and use your hands to evenly coat all the veggies. Roast in the oven for about 20 minutes until the squash is tender. Monitor the onion closely and remove any pieces that start to burn.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente.
- Drain Pasta and Reserve Water: Drain the cooked pasta into a colander, reserving about ½ cup of the starchy pasta water. Return the pasta to the pot to keep warm.
- Blend the Sauce: Transfer the roasted squash, onion, and garlic to a blender or a food processor fitted with an S-blade. Add the non-dairy milk, full-fat coconut milk, 1 teaspoon salt, and ground nutmeg. Blend until you achieve a smooth, creamy sauce.
- Season the Sauce: Taste the sauce and adjust seasoning by adding more salt and freshly ground black pepper as needed.
- Combine Pasta and Sauce: Pour the creamy squash sauce over the cooked pasta. Stir in the chopped fresh sage and toss everything together using a fork. If the sauce feels too thick, thin it out using some of the reserved pasta water until desired consistency is reached.
- Final Seasoning and Serve: Check seasoning one last time and add extra salt and pepper if desired. Serve immediately while warm for the best flavor and texture.
Notes
- Make sure to peel the butternut squash well before dicing to avoid tough skin in the sauce.
- Full-fat coconut milk adds richness and creaminess that makes the sauce velvety.
- Reserve some pasta water to adjust the sauce consistency—this starchy water helps the sauce cling better to the noodles.
- Fresh sage adds an earthy, aromatic flavor that complements the sweetness of the squash beautifully.
- Keep an eye on roasted onions to prevent burning, which could add bitterness to the sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Baking
- Cuisine: American
- Diet: Vegan
