Vegan Butternut Squash Pasta
A creamy vegan butternut squash pasta dish with a cheesy sauce made from roasted squash and cashews, topped with crispy breadcrumbs. Perfect for a cozy meal!
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 6x9 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 6x9 baking dish and bake at 400 for 15-20 mins or until crispy and golden. enjoy!
Notes
This style of butternut squash pasta has been compared to a vegan mac and cheese but to me it tastes like a DELICIOUS, slightly cheesy, creamy butternut squash pasta. ;)
To make this a little faster and easier you don't have to bake it. Simply Mix the butternut squash into the same pot with your noodles.
Heat it up on the stove for a few minutes with a little pasta reserve water if needed to thin it out. Sprinkle each serving with a little of the breadcrumb topping and enjoy!
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 350g | Calories: 625kcal | Carbohydrates: 70g | Protein: 30g | Fat: 25g | Saturated Fat: 5.5g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 10g | Sodium: 600mg | Potassium: 750mg | Fiber: 7.5g | Sugar: 15g | Vitamin A: 1000IU | Vitamin C: 50mg | Calcium: 150mg | Iron: 4mg
Tried this recipe?Let us know how it was!