Description
A creamy, plant-based weeknight dinner made with roasted butternut squash, coconut milk, and simple spices. This rich and savory pasta requires no cashews and comes together in about 30 minutes.
Ingredients
Scale
- 1 medium butternut squash (about 3–4 cups cubed / 600g), fresh or frozen
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 pound pasta (penne, rigatoni, or farfalle)
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Olive oil for roasting and sautéing
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While squash roasts, heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until soft. Add garlic, smoked paprika, cumin, and red pepper flakes; cook for 1 minute until fragrant.
- Transfer roasted squash to a blender. Add coconut milk, soy sauce, nutritional yeast, and the sautéed onion mixture. Blend on high until completely smooth.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Pour the blended sauce into the skillet with remaining onion mixture. Heat over medium-low. Add drained pasta and toss to coat. Add reserved pasta water as needed to adjust consistency.
- Stir in optional add-ins like chickpeas or spinach if desired. Serve immediately topped with extra nutritional yeast, black pepper, and olive oil.
Notes
For a quicker weeknight meal, use frozen cubed butternut squash which can be thawed in the microwave and blended without roasting. Ensure you save starchy pasta water to help the sauce cling to the noodles. The sauce may thicken in the fridge; reheat with a splash of water or milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8
- Sodium: 400
- Fat: 16
- Saturated Fat: 12
- Carbohydrates: 65
- Fiber: 8
- Protein: 12
Keywords: vegan pasta, butternut squash, creamy sauce, weeknight dinner, gluten-free option, dairy-free, easy recipe, plant-based