This Pasta with Creamy Vegan Butternut Squash Sauce is a lightened up fall comfort food. Blended cashews give the sauce an extra creamy texture, so there's no need for dairy! This vegan sauce is a great way to use up leftover butternut squash and comes together quickly on busy weeknights.
Course: Main Course
Cuisine: American, Italian
Keyword: butternut squash sauce, pasta with butternut squash sauce, vegan butternut squash sauce
1lbuncooked spaghettiuse a gluten free variety, if necessary
2cupscooked butternut squash, mashed
2 cupsvegetable broth
1/2cup cashewssoaked and rinsed
2 tablespoonsnutritional yeastoptional but recommended
1yellow onion, diced
black pepperto taste
Boil water for the pasta and cook pasta according to package directions.
Meanwhile, make the sauce. Add the cooked butternut squash, broth, cashews, nutritional yeast, salt and sage to a high speed blender and blend until smooth and creamy.
Heat olive oil over medium heat in a large skillet or dutch oven. Sauté the onions until translucent, about 3-5 minutes. Add the garlic and continue to cook, stirring continuously for another 30 seconds, until fragrant. Reduce heat to medium/low and pour the sauce into the skillet. Simmer the sauce, stirring occasionally, until warmed through. If you have time, simmer for a few minutes longer to let the flavours develop more. Add salt and pepper to taste.
When the pasta is done cooking, drain it and add it to the skillet with the sauce. Gently stir until evenly coated (I like to use silicon kitchen tongs to grab and toss the noodles). Serve immediately.
For this recipe to come together quickly, you need to start with cooked squash. I like to make extra when prepping another recipe that uses it (like soup, or spiralized noodles). You can save time by using the same ingredient in two recipes!