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Ethan Brooks

Vegan Butternut Squash Pasta

This delicious butternut squash pasta is rich and creamy but completely plant-based! The best part is, it can be made in just 15 minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz rigatoni or other short pasta
  • 1 cup pasta water reserved
  • 1 lb frozen cubed butternut squash See note if using fresh butternut squash
  • 1/2 cup almond milk or other neutral non-dairy milk
  • 2 tablespoons olive oil
  • 1/2 cup nutritional yeast
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Method
 

  1. Cook the pasta according to package directions, reserving 1 cup of pasta water before draining the pasta.
  2. Steam the squash according to the package directions until the squash is very soft.
  3. Transfer to a blender and add the olive oil, onion powder, garlic powder, smoked paprika, almond milk, nutritional yeast, salt and pepper.
  4. Add the reserved pasta water, starting with 1/2 cup of water, and blend. For a thinner sauce, continue to add pasta water until you reach your desired consistency.
  5. Toss with the pasta and serve immediately. For extra cheesy flavor sprinkle additional nutritional yeast on top.

Notes

Nutrition Facts
Serving Size 1 cup
Serves 4
Amount Per Serving
Calories 333
% Daily Value*
Total Fat 4.9g 6%
Cholesterol 0mg 0%
Sodium 628.7mg 27%
Total Carbohydrate 59.7g 22%
Dietary Fiber 6g 21%
Sugars 4.1g
Protein 13g 26%
Vitamin A70%Vitamin C27%