This Vegan Butternut Squash Pasta Sauce has a nice cheesy taste with a hint of sweetness from the squash, and a savory layer of flavor from the roasted garlic. It's creamy, comforting and one of the best fall pasta recipes you can make!
I'm a sucker for a creamy pasta sauce, so it does have a cashew cream in the base. But you really can't taste it. That's always the goal in mind any time I use cashew cream. The other elements of flavor mentioned above are the ones that really stand out!
Ingredients
Butternut squash- You can buy yours whole, but I buy mine already chopped for a quicker option.
Bulb of garlic
Rosemary
Olive oil
Cashews
Vegetable broth- if you aren't vegan and just dairy free, you can use chicken broth for more flavor.
Fresh lemon juice
Nutritional yeast
Coarse kosher salt
Black pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Line a pan with parchment paper and place the chopped butternut squash on it. Mix it with rosemary and olive oil.
Make space in the middle of the pan to place the bulb of garlic.
Before placing it on the pan, cut the top of the bulb off, exposing the cloves and leaving the root (the 'hairy' or stringy part in tact). Remove the extra pieces of skin off the bulb, leaving enough on so that the cloves don't fall off the bulb.
Put some olive oil on the garlic, wrap in a small piece of aluminum foil and place in the center of the roasting pan.
Roast in the oven for about 30 minutes, until the squash is tender.
While that's cooking, in a pot bring the broth and cashews to a boil. Let cover and cook for about 15 minutes.
When the cashews, squash and garlic are finished cooking, let cool down just a bit before placing in the blender. Make sure to squeeze the mushy garlic clove pieces out from the bulb and discard the skins.
Then place the lemon juice and remaining spices in the blender and blend until it's smooth and creamy. This could take a minute or two depending on your blender.
Pour over thin spaghetti noodles and mix well.
Optionally, top with parsley and dairy-free parmesan cheese.
Enjoy!
Try serving with this delicious healthier garlic bread.
Vegan Butternut Squash Pasta Sauce
Ingredients
- 16 ounces butternut squash cubed
- 1 bulb of garlic roasted
- 1 tablespoon olive oil extra virgin
- 1 tablespoon rosemary
- 1 cup cashews
- 1 can vegetable broth, reduced sodium see notes**
- ⅓ cup nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- coarse kosher salt to taste
- black pepper to taste
- 12 ounces thin spaghetti noodles
- parsley for topping, optional
- dairy-free parmesan for topping, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a pan with parchment paper and place the chopped butternut squash on it. Mix it with rosemary and olive oil.
- Make space in the middle of the pan to place the bulb of garlic.
- Before placing it on the pan, cut the top of the bulb off, exposing the cloves and leaving the root (the 'hairy' or stringy part in tact). Remove the extra pieces of skin off the bulb, leaving enough on so that the cloves don't fall off the bulb.
- Put some olive oil on the garlic, wrap in a small piece of aluminum foil and place in the center of the roasting pan.
- Roast in the oven for about 30 minutes, until the squash is tender.
- While that's cooking, in a pot bring the broth and cashews to a boil. Let cover and cook for about 15 minutes.
- When the cashews, squash and garlic are finished cooking, let cool down just a bit before placing in the blender.
- Make sure to squeeze the mushy garlic clove pieces out from the bulb and discard the skins. You don't want the skins in the blender.
- Then place the lemon juice and remaining spices in the blender and blend until it's smooth and creamy. This could take a minute or two depending on your blender.
- Pour over thin spaghetti noodles and mix well.
- Optionally, top with parsley and dairy-free parmesan cheese.
- Enjoy!
Notes
Nutrition
*Note: Nutrition label is only an estimate. Amounts may vary.
Summer Bourbon says
This Butternut Squash sauce is soo creamy and delicious!! Plus, It’s so easy to make. Definitely a new favorite that I will be making again.
Kayla says
That makes me so happy to hear! Thanks for the review 🙂
LeAnn says
This recipe is delish! Definitely something I'll be making again!
Kayla says
Thank you, LeAnn! I'm so glad!!