“CHEESY” BUTTERNUT SQUASH PASTA


Butternut squash is one of those fall flavors that I can never get enough of. It just tastes warm and homey to me. This “cheesy” (hint: it’s vegan) butternut squash pasta recipe is comfort food at its finest for a cozy fall day. Cashews and roasted butternut squash with hints of sage make this pasta dish creamy without the dairy. Pair it with your favorite pasta and enjoy!


Here’s what you’ll need:

  • 1 box pasta of choice, I use Banza
  • 1 packed cup cooked butternut squash
  • 1 cup vegetable broth
  • 3/4 cup cashews, soaked in water overnight
  • 2 tbsp nutritional yeast
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground sage
  • 2 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup vegan butter
  • Up to 1 cup pasta water, if needed
  • Optional: cooked bacon, fresh sage for topping

Cook pasta according to directions on box and be sure to reserve 1 cup of pasta water and set aside.

If not already cooked, cut your butternut squash into small cubes, toss with olive oil, salt and pepper and roast at 400 degrees for about 30 minutes or until tender.

In a blender or food processor, add the cooked butternut squash, vegetable broth, soaked cashews, nutritional yeast and spices. Blend on high speed until smooth.

Heat olive oil in a large skillet over medium-high heat and add the chopped onion and garlic. When the onions are transparent and browning, melt in the butter then pour in the squash mixture.

Stir the sauce to combine everything and add pasta water as need to thin out the texture if it is too thick. Add in the cooked pasta and mix again. Serve immediately and top with fresh sage, crispy bacon or extra black pepper.


“CHEESY” BUTTERNUT SQUASH PASTA

Ingredients:

  • 1 box pasta of choice, I use Banza
  • 1 packed cup cooked butternut squash
  • 1 cup vegetable broth
  • 3/4 cup cashews, soaked in water overnight
  • 2 tbsp nutritional yeast
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground sage
  • 2 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup vegan butter
  • Up to 1 cup pasta water, if needed
  • Optional: cooked bacon, fresh sage for topping

Instructions:

  1. Cook pasta according to directions on box and be sure to reserve 1 cup of pasta water and set aside.
  2. If not already cooked, cut your butternut squash into small cubes, toss with olive oil, salt and pepper and roast at 400 degrees for about 30 minutes or until tender.
  3. In a blender or food processor, add the cooked butternut squash, vegetable broth, soaked cashews, nutritional yeast and spices. Blend on high speed until smooth.
  4. Heat olive oil in a large skillet over medium-high heat and add the chopped onion and garlic. When the onions are transparent and browning, melt in the butter then pour in the squash mixture.
  5. Stir the sauce to combine everything and add pasta water as need to thin out the texture if it is too thick. Add in the cooked pasta and mix again. Serve immediately and top with fresh sage, crispy bacon or extra black pepper.

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