This 8-ingredient creamy Vegan Butternut Squash Pasta will be your new favorite fall meal. Healthy, delicious, and oh so comforting!
The creaminess that is this Vegan Butternut Squash Pasta….holy moly butternut guacamole.
I could live off cashews. I do live off cashews. But I never eat them plain. Heavens no! That’s far too boring. I blend them into anything and everything because they legitimately make everything taste way better (as evidenced by Cream of Broccoli Soup, Spaghetti Squash with Tomato Basil Cream Sauce, Spinach and Artichoke Pasta…this list goes on and on.)
It’s time for another episode of pasta-is-the-perfect-blank-canvas. Protein, fiber, oodles of vitamins and minerals…100% whole grain pasta has it all, my frands.
I’d be lying if I said I didn’t douse this epically creamy eight-ingredient Vegan Butternut Squash Pasta is Frank’s hot sauce. They should hire me as their spokesperson. I mean I think I kind of made hummus and hot sauce a thing. Maybe?
Sage is kind of weird but I kind of adore it. Mostly because it’s so fuzzy. Like can I pet you before I stuff you into a casserole and eat you? Fall would be NOTHING without sage. Amiright.
In addition to Frank’s I also decided last minute to add peas to the mix. Sweet little green peas, bless their hearts. They make a wonderful addition to this recipe, both for color and for texture. My first attempt at adding peas led to a discovery of freezer-burnt peas circa 1997 so I had to go to the store to get a fresh bag. It was well worth it and I suggest you add some peas to your vegan butternut pasta as well. Peas and thanks.
So I was lazy and used two bags of Trader Joe’s pre-cut butternut squash for this recipe because I wasn’t about to break my arm hacking one open. Don’t act all shocked. I’ve been there and done that. If you use a whole squash, you should most definitely save the seeds and roast them with a bit of cinnamon, salt, and cayenne. Sweet, salty, spicy, heaven.
Pasta is my favorite. Creamy Vegan Butternut Squash Pasta for the win!
- ¾ cup raw cashews
- 24oz cubed butternut squash
- 16 oz whole-grain pasta, cooked according to package directions
- 1½ cups vegetable broth
- 1 tbsp pure maple syrup
- 1 tsp salt
- Freshly ground black pepper, to taste
- 2 tbsp fresh shopped sage (plus more for garnish)
- 1 cup peas, optional
- Preheat oven to 400F.
- Place cashew in a bowl. Cover with hot water and set aside.
- Place squash on a baking sheet sprayed with cooking spray. Roast for 30 minutes. Remove from oven, reduce heat to 350F and leave on.
- Meanwhile, cook your noodles.
- Once squash has cooled, add to the bowl of a large food processor along with drained cashews, vegetable broth, maple syrup, salt, and pepper. Process until sauce is smooth and creamy. Stir in sage.
- Place cooked noodles in a large bowl. Cover with sauce and toss to combine. Stir in optional peas. You can serve as is (you may need to reheat) or place in an 8x8in baking dish sprayed with cooking spray at bake at 350F for about 15 minutes or until hot. Serve with hot sauce!
As a member of the Healthy Aperture Blogger Network, I was asked to participate in the #PastaFits campaign. I was compensated for my time. Thanks for supporting Hummusapien!
Hmmmm…the perfect comfort food for this endless east coast rain 🙂
Oh wow! This looks so good!
I laughed SO hard at your sage commentary. You’re hilarious! Also, this recipe looks delishhh – can’t wait to make it this week 🙂
Oh yum… thIs creamy combo of butternut squash, sage, and peas??! Yes and YES!! It looks absolutely divine… and yes I agree, sage is the most adorable of all fuzzy herbs… 🙂
Rebecca Lwin recently posted…Why I Stopped Weighing Myself
This seriously looks like the perfect comfort food. And I am ALL OVER dousing this in Frank’s. Seriously need to make this asap because it also looks bf approved. Pinned!
Megan @ Straight From The Jar recently posted…Butternut Squash Apple Soup with Bacon
The last time I tried to cut a whole butternut squash at home, I found myself actually talking to the vegetable. like “c’mon. we can get through this. just let me cut you open”.
Dani @ Dani California Cooks recently posted…Pumpkin Morning Glory Muffins (gluten free)
Pre cut is always my go to for butternut 😉
Rebecca @ Strength and Sunshine recently posted…Highlights From The GFAF Expo 2015
I am not really a pasta person, but this sounds so amazing! I always like the idea of making a sauce out of cashews but for some reason I fail to do so time and time again, but my goodness this just sounds so good!
Hilary recently posted…Tips For Meal Prepping
These pictures are gorgeous, lady! And apparently we were both on the squash pasta train this week. I like the way you think. 😉
I hear you on sage! It has officially become one of my favorite things right now!
Hannah @CleanEatingVeggieGirl recently posted…Turkey and Vegetable Cabbage Soup
This looks absolutely indulgent! (In a good way!) Butternut is hands-down my favorite food and I can’t say I’ve ever eaten it with pasta. I can’t wait to try 🙂
i have been eating quinoa and brown rice pasta from TJ like its going out of style..i love the butternut squash sauce. and breaking the squash is a PAIN.
dixya | food, pleasure, and health recently posted…Virtual Coffee Date
I just made this tonight after wanting to do it since you posted it…it is AMAZING!!! I was shamelessly licking the blender i made the sauce in…you came up with a GREAT recipe, thanks for sharing! Would rather have this than mac n cheese!!!!
Just made this. It was really REALLY good! Even my carnivore daughter liked it, and says she’s feeling like a “better human” for having done so ☺️
YUMMMM. Printed this and can’t wait to try it! Might add in some broccoli 🙂
Monique @ Burpees to Bubbly recently posted…Sometimes being healthy is…
Hello there quick question for you! I have a pot luck in a few weeks really want to bring this! Do you have any suggestions for re heating at an office – only microwave handy. I was thinking of making then putting in crockpot on warm (It will need to sit for about 5 hr before we eat, or if I could make in the crockpot? Love to hear any suggestions.
Thank you!
I’m new to vegan eating – only two weeks into it – and tried this for dinner tonight. It was a big hit with the (meat eating) family, so I’ll be making it again, for sure. I may add some garlic next time, but it was quite good as it is. Thanks!
Good for you!! I have another version coming up soon and I think it’s even better than the original 🙂
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Ohh myyy heavens! This is delish! I made it last night.. and accidentally chose the largest butternut squash that Trader Joe’s ever did see! I had to double the recipe! Good thing I have a hungry boyfriend at home who can eat a box of pasta in one sitting! Anywho – I did run out of veggie broth, and had to add extra salt to get it just right, but when I did.. yum! Adding cashews is clutch! What a creamy goodness! Thank you for another yummy, healthy meal! Also, I am from Boston and am so glad you enjoyed your visit! And more glad that you visited the life alive gods! What did you get?!
Ugh… looks so good but is there anyway you could make a vegan recipe like this without cashews? Nuts are always a common substitute but I am allergic ):
You could try macadamia nuts or maybe a seed? Sorry friend!
Looks delicious! . Can’t wait to try these!
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