Best Butternut Squash Pasta Sauce
This butternut squash pasta sauce is ultra-creamy, hearty, and comforting! Featuring roasted butternut squash, garlic, and fresh herbs, it pairs exceptionally well with fusilli or other pasta varieties.
Equipment
- Chef's knife
- Cutting board
- Baking pan
- High-speed blender
Ingredients
- 1 small-medium butternut squash
- 3 tablespoons olive oil (divided)
- 1 head of garlic (top sliced off)
- 2-3 shallots (chopped)
- ⅔ cup raw cashews (soaked overnight)
- 3 tablespoons nutritional yeast
- ½ tablespoon fresh thyme (minced)
- ½ tablespoon fresh rosemary (minced)
- ¼ teaspoon red pepper flakes
- Sea salt & cracked black pepper to taste
- 2-2 ½ cups of water to blend
For serving
- 16 ounces fusilli or other pasta
Instructions
Roasting
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Cut the squash in half lengthwise, and scoop out the seeds. Add the squash to the prepared baking pan face-side up. Brush both halves with ~1 tablespoon of olive oil and season with salt and pepper, then turn the halves to face down.
- Drizzle the garlic head with another ½ - 1 tablespoon of olive oil and wrap it in foil. Roast the squash and garlic for 30-35 minutes until tender and caramelized.
- In the meantime, heat the last tablespoon of oil in a skillet over low. Caramelize the onions until they are golden brown, then remove them from the heat.
Blending
- When the squash and garlic are cool enough to handle, scoop the flesh out of the squash and peel the garlic, then add them to a high-speed blender.
- Add the shallots, drained cashews, nutritional yeast, thyme, rosemary, red pepper flakes, sea salt, and black pepper. Pour in 2 cups of water to start, then blend it on high until smooth and creamy, adding more water if necessary.
Pasta
- Bring a stockpot of water to boil, then salt it generously. Cook the fusilli according to package directions until al dente. Reserve some of the pasta water.
- Drain the pasta (do not rinse it) and add it back to the pot or a large serving dish. Pour in ~¾ of the sauce and stir to combine. Add more sauce and pasta water as needed to smooth the sauce out and thoroughly coat the pasta.
- Taste and adjust the salt and pepper to your liking, then serve immediately with vegan parmesan cheese, fresh herbs, extra pepper flakes, etc. Happy eating!
Notes
- Roast the squash well: Ensure the squash is a rich, caramelized color as it really enhances the overall flavor.
- Use a high-speed blender: Achieve a silky-smooth consistency by blending your butternut squash pasta sauce in a high-speed blender like a Vitamix.
- Soak the nuts: Soak the cashews overnight for the creamiest texture.
- Fresh over dried: Opt for fresh herbs whenever possible for the best flavor.
- Adjust the consistency: Adjust the consistency of the pasta sauce with water as needed until it’s just right for your preferences.
- Use the right pasta: Opt for pasta that holds the sauce well. Some good examples include rigatoni, penne, fusilli, fettuccine, rotini, or orecchiette.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 131.5kcal | Carbohydrates: 13.4g | Protein: 3.6g | Fat: 8.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.1g | Sodium: 5.6mg | Potassium: 387.5mg | Fiber: 2.6g | Sugar: 2.6g | Vitamin A: 8007.1IU | Vitamin C: 16.9mg | Calcium: 43.5mg | Iron: 1.4mg
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