Description
Silky smooth and naturally sweet, this Butternut Squash Pasta sauce clings to every noodle like a cozy fall blanket. Blended with garlic, herbs, and a touch of creaminess, it’s the perfect balance of comfort and nutrition—ready in under an hour and loved by vegans and meat-lovers alike.
Ingredients
1 medium butternut squash, peeled and cubed (about 4 cups)
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 teaspoon fresh thyme (or ½ teaspoon dried)
Salt and black pepper, to taste
1 cup vegetable broth
½ cup unsweetened plant-based milk (or cream for non-vegan)
12 oz pasta of choice (penne, rigatoni, or fettuccine work well)
Optional: nutritional yeast or vegan parmesan for topping
Instructions
Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until fork-tender.
While squash roasts, sauté onion in a pan until soft (5 minutes). Add garlic and thyme, cook 1 more minute.
Transfer roasted squash, sautéed onion mixture, broth, and milk to a blender. Blend until smooth and creamy.
Cook pasta according to package instructions. Drain and return to pot.
Pour sauce over pasta and toss to coat. Warm gently if needed.
Serve with optional toppings like herbs, red pepper flakes, or vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 370 / serving
- Sugar: 5g / serving
- Fat: 9g / serving
- Carbohydrates: 58g / serving
- Fiber: 6g / serving
- Protein: 9g / serving