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!
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This 8-ingredient creamy Vegan Butternut Squash Pasta will be your new favorite fall meal. Healthy, delicious, and oh so comforting!
Ingredients
- 3/4 cup raw cashews
- 24oz cubed butternut squash
- 16 oz whole-grain pasta, cooked according to package directions
- 1 1/2 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
Instructions
- 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!
Amy @ UpearlywithAmy says
Hmmmm…the perfect comfort food for this endless east coast rain :)
Heidi Kokborg says
Oh wow! This looks so good!
Sally says
I laughed SO hard at your sage commentary. You’re hilarious! Also, this recipe looks delishhh – can’t wait to make it this week :)
Rebecca Lwin says
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… :)
Megan @ Straight From The Jar says
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!
Dani @ Dani California Cooks says
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”.
Rebecca @ Strength and Sunshine says
Pre cut is always my go to for butternut ;)
Hilary says
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!
Sarah @ Making Thyme for Health says
These pictures are gorgeous, lady! And apparently we were both on the squash pasta train this week. I like the way you think. ;)
Hannah @CleanEatingVeggieGirl says
I hear you on sage! It has officially become one of my favorite things right now!
Liora says
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 :)
dixya | food, pleasure, and health says
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.
Emily Eby says
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!!!!
★★★★★
Jana says
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 ☺️
Monique @ Burpees to Bubbly says
YUMMMM. Printed this and can’t wait to try it! Might add in some broccoli :)
Stephanie says
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!
Tish says
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!
★★★★
Alexis says
Good for you!! I have another version coming up soon and I think it’s even better than the original :)
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Athina says
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?!
★★★★★
Anna says
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 ):
Alexis says
You could try macadamia nuts or maybe a seed? Sorry friend!
Linda says
Looks delicious! . Can’t wait to try these!
https://coolkitchenutensils.com
★★★★★
El says
Made this and it was so delicious!
★★★★★
Alexis says
Thank you! I’m so glad you liked it!
Amanda says
This is NOT my favorite at all! I feel like it was missing something.
★