This 8-ingredient creamy Vegan Butternut Squash Pasta will be your new favorite fall meal. Packed with good for you ingredients, simple to make, delicious, and oh so comforting! Kids love this dish, too!

The creaminess that is this Vegan Butternut Squash Pasta....holy moly butternut guacamole.
I could live off cashews. I blend them into anything and everything because they legitimately make everything taste way better! Cashews are also the star of my Creamy Cajun Pasta.
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 friends.
I'd be lying if I said I didn't douse this epically creamy pasta in Frank's hot sauce. They should hire me as their spokesperson.
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. Admittedly, last time I made this I didn't have any fresh on hand so I added a bit of dried to the sauce instead. I prefer fresh, but dried will work in a pinch!
The low down on ingredients
This is a really stellar weeknight meal with whole grains, healthy fats, and veggies all rolled into one. It. boasts over 1g of plant-powered protein and 11 grams of filing fiber per serving!
- Pasta: Whole wheat penne is my favorite here. I've also made it with brown rice noodles which is great for gluten free. Trader Joe's brown rice penne is what's pictured here!
- Butternut squash: Just like my vegan butternut squash lasagna, you can peel, slice, and deseed a whole one or you can buy frozen pre-cut squash to cut down on prep time. You can find cubed butternut squash in the freezer section at most grocery stores, which cuts down on prep time and clean up. I always keep a bag in the freezer!
- Vegetable broth: Go full sodium here, since we've got plenty of squash and pasta to season. If you're not vegan, chicken broth would also be great!
- Raw cashews: Key for creaminess and velvety mouth feel. If you don't have raw, roasted will work in a pinch but the dish may have a more roasted flavor. We're soaking the cashews while the pasta and squash cook to make them blend easier.
- Maple syrup: For a touch of sweetness. Honey or agave are great, too.
- Sage: I love fresh sage, but you could also do dried if you don't have any fresh.
- Peas: I love adding thawed from frozen peas for a pop of color and texture. Sautéed spinach would also be a great addition!
Fun add-in ideas
- Veggies. Peas are my favorite here, but you could also do sautéed greens, finely chopped broccoli, or mushrooms!
- Toppings. If you decide to bake this dish, I love topping it with a handful of panko bread crumbs tossed in some butter for a nice crispy topping. A sprinkle of parm would also be delish if you're not vegan!
- Protein. This dish already boasts 15 grams of protein per serving, but if you want something extra, you could stir in baked tofu, tempeh, or some chickpeas.
Storage tips
The noodles will continue to soak up the sauce as it sits so leftovers may be a bit softer. Store any leftovers in an air-tight container in the refrigerator. I wouldn't recommend freezing this dish as is, but you could definitely freeze just the sauce.
If you want to prep this ahead of time, simply cook the noodles, make the butternut squash sauce, then store them separately in the refrigerator. Combine just before serving.
I hope you’re as in love with this Vegan Butternut Squash Pasta as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!
Print8-Ingredient Vegan Butternut Squash Pasta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Meal
- Method: Stovetop
- Cuisine: American
Description
This 8-ingredient creamy Vegan Butternut Squash Pasta will be your new favorite fall meal. Healthy, delicious, and oh so comforting!
Ingredients
- ¾ cup raw cashews, soaked
- 24 oz cubed butternut squash (I used frozen)
- 1 tbsp extra virgin olive oil
- 16 oz whole-grain penne pasta (or pasta of choice)
- 1 ½ cups vegetable broth
- 1 tbsp pure maple syrup
- 1 tsp fine sea salt and freshly ground black pepper, to taste
- 2 tbsp fresh shopped sage (plus more for garnish, can sub 1 tsp dried sage)
- 1 cup peas, optional
Instructions
- Place cashews in a bowl. Cover with hot water and set aside. Preheat oven to 400F.
- Place squash in an even layer on a large baking sheet lined with parchment paper. (If using frozen squash, you can use this post as a guide to roasting.) Drizzle with olive oil and season liberally with kosher salt and freshly ground black pepper. Roast for 30 minutes, flipping halfway.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
- Drain and rinse cashews. Once squash has cooled a bit, add to the bowl of a large food processor along with cashews, broth, maple syrup, salt, and pepper. If using dried sage, you can add that now too. Process until sauce is smooth and creamy. Stir in fresh sage. Taste and add more salt or pepper if needed.
- Return noodles to pot they were cooked in. Add 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 (topping with bread crumbs is also nice!) for about 10 minutes, or until hot. Serve with plenty of Frank's hot sauce!
Notes
TO MAKE GLUTEN FREE: Use your favorite gluten free pasta.
Lauren Mcgarity says
For some reason my cashews didnt blend well. Thinking I should've blended them on their own with liquid.
Alexis Joseph says
You can always soak the cashews in boiling water to soften them!
Alexis Joseph says
Thank you so much!
Herpezine says
Serve with salad or roasted vegetables to further lighten up the meal. Thank you very much for sharing this recipe! My kids love it.
Alexis Joseph says
So glad the kiddos approved!
Kori says
This looks and sounds so luscious and tasty! I love sage too, and I feel it makes fall foods extra tasty.
Alexis Joseph says
Me too, sage is SO good!
Amanda says
This is NOT my favorite at all! I feel like it was missing something.
Alexis says
Thank you! I’m so glad you liked it!
El says
Made this and it was so delicious!
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!
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?!
Alexis says
Good for you!! I have another version coming up soon and I think it's even better than the original 🙂
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 🙂
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!
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 ☺️
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!!!!
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 🙂
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... 🙂
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 🙂
Heidi Kokborg says
Oh wow! This looks so good!
Amy @ UpearlywithAmy says
Hmmmm...the perfect comfort food for this endless east coast rain 🙂