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Creamy Vegan Butternut Squash Pasta Recipe

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4.2 from 4 reviews

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

  1. Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the vegetables.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Season the Sauce: Taste the sauce and adjust seasoning by adding more salt and freshly ground black pepper as needed.
  7. 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.
  8. 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.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/creamy-vegan-butternut-squash-pasta-recipe/