🎃 2 cups butternut squash (peeled, cubed, and roasted)
🧄 3 cloves garlic (roasted or sautéed for depth of flavor)
🧅 ½ small onion (chopped, sautéed for extra flavor)
🥛 1 cup unsweetened plant-based milk (oat, almond, or coconut for extra creaminess)
🛢 1 tablespoon olive oil
🥄 2 tablespoons nutritional yeast (for a cheesy taste, optional)
🍋 1 teaspoon lemon juice or apple cider vinegar (for brightness)
🌿 ½ teaspoon dried thyme or sage
🧂 Salt & black pepper to taste
🌶 ¼ teaspoon red pepper flakes (optional, for heat)
For the Pasta:
🍝 12 oz pasta of choice (penne, fettuccine, or spaghetti work well!)
🛢 1 tablespoon olive oil (for tossing the pasta)
Optional Toppings:
🥜 Toasted walnuts or pumpkin seeds (for crunch)
🌿 Fresh parsley or basil
🧀 Vegan Parmesan (store-bought or homemade with blended cashews + nutritional yeast)
Instructions
📌 1. Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper.
- Roast for 25-30 minutes until tender and slightly caramelized.
📌 2. Cook the Pasta
- While the squash is roasting, cook pasta according to package instructions.
- Drain and toss with a little olive oil to prevent sticking.
📌 3. Make the Butternut Squash Sauce
- In a blender or food processor, combine:
✅ Roasted butternut squash
✅ Sautéed garlic & onion
✅ Plant-based milk
✅ Nutritional yeast, lemon juice, thyme, and red pepper flakes - Blend until smooth and creamy.
- Taste and adjust seasoning as needed.
📌 4. Combine & Serve
- Pour the creamy sauce over the cooked pasta.
- Toss until well-coated and creamy.
- Garnish with fresh herbs, nuts, or vegan Parmesan.
📌 5. Enjoy! 🍽️
- Serve warm and enjoy this cozy, flavorful pasta dish!
