If you’re looking for a warm, comforting, and delicious fall meal, this vegan butternut squash pasta is the perfect recipe for you! Creamy butternut squash sauce, paired with tender pasta, topped with crispy sage-flavored breadcrumbs—it’s a dreamy combination that will leave you craving more. The best part? This recipe is simple to make, and it uses plant-based ingredients that can easily be adapted to your preferences.
Why You’ll Love This Recipe
- Creamy Texture: The smooth, velvety sauce made from roasted butternut squash and cashews brings a delicious creaminess without dairy.
- Healthy and Nutritious: Packed with vitamins from the butternut squash and the healthy fats from cashews, it’s a great meal for your body and taste buds.
- Simple Ingredients: Many of the ingredients can be found in your pantry or local grocery stores.
- Gluten-Free Option: You can easily make this recipe gluten-free by using your favorite gluten-free pasta.
Ingredients & Substitutions
Butternut Squash
The star of the dish! Use a medium butternut squash, roasted to bring out its natural sweetness. Pre-cut squash is a convenient option if you’re short on time, and it works just as well. You will love this creamy butternut squash pasta.
Cashews
Soaked raw cashews add creaminess to the sauce. If you’re avoiding nuts, sunflower seeds or coconut milk can be substituted for a similar result.
Nutritional Yeast
This gives the sauce a slightly cheesy, nutty flavor. If you’re out of nutritional yeast, try using a small amount of miso paste or some roasted garlic to bring depth.
Miso Paste
This ingredient is optional but adds a rich umami flavor. You can leave it out if you prefer or substitute with tamari or soy sauce.
Vegetable Broth
The broth helps blend the sauce and adds flavor. If you don’t have vegetable broth, you can use water with a pinch of salt or low-sodium chicken broth for non-vegans.
Pasta Options
Any pasta shape works! From whole grain pasta to chickpea pasta, feel free to use your favorite pasta. Orecchiette pasta and rotini are great choices to hold the sauce.
Breadcrumb Topping
The panko breadcrumbs mixed with vegan butter add the perfect crunch. You can substitute gluten-free breadcrumbs if needed, or add a sprinkle of crispy sage for extra flavor.
Helpful Tools
High-Powered Blender
A blender is key to achieving a silky-smooth vegan butternut squash pasta sauce. A food processor can work in a pinch, but the texture won’t be as smooth.
Baking Sheet
You’ll need a baking sheet lined with parchment paper to roast the butternut squash. This ensures even roasting and easy cleanup.
Vegetable Peeler
A good vegetable peeler helps remove the tough outer skin of the squash once it’s roasted.
Medium Pot
This is essential for cooking the pasta al dente.
Food Processor
Optional, but helpful if you don’t have a blender. It’s great for chopping the garlic cloves and blending the creamy vegan butternut squash pasta
How to Make Vegan Butternut Squash Pasta
Roasting the Squash
- Preheat the oven to 415°F.
- Cut the butternut squash in half, scoop out the seeds, and score the flesh in a crosshatch pattern.
- Rub a little olive oil over the surface and place it cut-side down on a parchment paper-lined baking sheet.
- Roast for about 40 minutes or until fork-tender.
Preparing the Pasta & Cashews
While the squash is roasting:
- Soak the raw cashews in boiling water for 20 minutes, then drain.
- Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water for thinning the sauce later if needed.
Making the Breadcrumb Topping
- In a small bowl, combine panko breadcrumbs, melted vegan butter, finely diced sage, salt, and pepper.
- Mix well and set aside.
Blending the Sauce
- Allow the roasted squash to cool slightly, then peel it.
- In a high-powered blender, combine the cooked squash, soaked cashews, nutritional yeast, garlic powder, onion powder, tapioca flour, miso, vegetable broth, lemon juice, salt, and pepper.
- Blend on high until the sauce is smooth and creamy. Add reserved pasta water if the sauce is too thick.
Assembling & Baking the Dish
- Add the cooked pasta to a 6×9 baking dish.
- Pour the butternut squash sauce over the pasta and stir to combine.
- Sprinkle the breadcrumb topping evenly over the dish.
- Bake at 400°F for 15-20 minutes, or until golden and crispy on top.
Tips & Tricks for Perfect Butternut Squash Pasta
- Shortcut Option: Skip the baking step and mix the sauce directly into the pasta. Heat on the stove for a few minutes with some reserved pasta water.
- Add Extra Flavor: Sprinkle some red pepper flakes for a little kick or mix in roasted garlic cloves for deeper flavor.
- Make It Gluten-Free: Use your favorite gluten-free pasta and gluten-free breadcrumbs for a celiac-friendly meal.
- Crispy Sage Topping: Fried sage leaves make a great addition to the breadcrumb topping. Fry sage in olive oil over medium heat until crispy.
FAQs
Any type of pasta works, but rotini or orecchiette pasta hold the creamy sauce beautifully.
If you’re avoiding nuts, coconut milk or sunflower seeds are great alternatives for creating a creamy texture.
Yes! This butternut squash pasta sauce freezes well. Store it in a freezer-safe container for up to 3 months.
Reheat in a skillet over low heat with a little extra vegetable broth or reserved pasta water to keep the sauce creamy.
Vegan Butternut Squash Pasta
Ingredients
- 1 medium butternut squash, roasted
- ½ cup soaked cashews
- ½ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp white miso paste optional but adds a nice flavor
- 1 tbsp tapioca flour or cornstarch this just helps to thicken the sauce
- 1 ½ cups vegetable broth
- 2 tbsp lemon juice
- 1 box pasta of choice I used rotini
- salt and pepper to taste
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2-3 tbsp melted vegan butter
- salt and pepper to taste
- 4 finely diced sage leaves (optional, or sub ½ tsp paprika)
Instructions
Cooking the Squash
- Cut the butternut squash in half, scoop out the filling and seeds, cut crosshatch patterns and rub with a little oil.
- Place on a baking sheet with parchment paper cut side down.Roast the butternut squash at 415 degrees for 40 mins or until fork tender.
Noodles and Cashews
- While the squash is roasting, soak cashews in boiling water for 20 minutes, then drain.
- When the squash is almost done roasting, cook the pasta noodles al dente according to package instructions.
Breadcrumb topping
- In a small bowl combine panko, melted vegan butter, sage, salt and pepper. Set aside.
Sauce
- Allow the squash to cool slightly and peel it.
- Into a high powdered blender add the cooked squash, nutritional yeast, tapioca flour, garlic powder, onion powder, miso, soaked cashews, vegetable broth, lemon juice, salt and pepper to a blender.
- Blend on high until smooth and creamy. Stop to scrape down the sides if needed.
Assemble and Bake
- Add the cooked pasta noodles into a 6×9 baking dish, top with the butternut squash sauce and stir gently to combine.
- Sprinkle the breadcrumb topping evenly on top and bake at 400 for 15-20 mins or until crispy and golden. Enjoy!
- Add to a 6×9 baking dish and bake at 400 for 15-20 mins or until crispy and golden. enjoy!
Notes
Nutrition
Conclusion: Vegan Butternut Squash Pasta
This vegan butternut squash pasta recipe brings together a creamy, flavorful sauce made from simple ingredients that are easily adaptable. Whether you’re making it for a cozy dinner or meal-prepping for the week, this dish is sure to impress. Don’t forget to add your favorite fall herbs like fresh sage or basil to make it even more delicious.
This was super delicious and creamy, I also broiled the dish at the end to crisp up the top. It was amazing reminds me of a vegan Mac and cheese!
Thank you so much I’m so happy to hear you loved it! So smart to broil the top and make it extra crispy. And I agree it totally has a vegan mac and cheese vibe to it!
Came out perfect and super cheesy! Loved it!
yayyy! I’m so happy you loved it thank you so much!
Amazing recipe loved it 🥰😀🙂
Thank you so much I’m so happy you loved this soup!