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Vegan Butternut Squash Pasta

A warm and simple vegan pasta dish featuring a creamy butternut squash sauce that's dairy-free and quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 bag Frozen butternut squash Can substitute with fresh butternut squash, roasted or simmered until tender.
  • 1/4 cup Nutritional yeast Adds a cheesy, savory taste.
  • 1 teaspoon Smoked paprika For a warm, smoky flavor.
  • 12 ounces Pasta of choice Short shapes like penne or rigatoni are best for holding the sauce.
  • 2 tablespoons Olive oil For sautéing garlic and flavor.
  • 2 cloves Garlic Minced for sautéing.
  • to taste Salt and pepper For seasoning the sauce and pasta.

Method
 

Cooking the Pasta and Sauce
  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, add olive oil and minced garlic. Sauté until fragrant.
  3. Add frozen butternut squash and cook until softened, adding a splash of water if necessary.
  4. Stir in nutritional yeast and smoked paprika, then blend until smooth to create the sauce.
  5. Combine the pasta with the sauce, season with salt and pepper, and serve warm.

Notes

For a richer flavor, roast the squash instead of using frozen. You can incorporate cooking tips for adjusting the sauce's thickness and adding greens at the end.