Description
A delicious and creamy butternut squash pasta recipe featuring a rich, dairy-free sauce made from roasted butternut squash, cashews, and fresh herbs. This comforting dish is finished with sautéed broccoli and fresh thyme for a satisfying vegetarian meal.
Ingredients
Units
Scale
Main Ingredients
- 1/2 small butternut squash, halved vertically and seeded
- Sea salt and freshly ground black pepper
- 2 shallots, coarsely chopped (2/3 cup)
- 3 garlic cloves, unpeeled
- 3/4 cup water
- 1/2 cup raw cashews
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 12 ounces rotini pasta
- Sauteed broccoli, for serving, optional
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Drizzle the butternut squash halves with olive oil, sprinkle with salt and pepper, then place them cut side down on the baking sheet. Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the same baking sheet.
- Roast the Vegetables: Roast the squash, shallots, and garlic in the oven for 30 minutes or until the squash is tender and soft. Roasting intensifies the flavors and softens the ingredients for the creamy sauce.
- Blend the Sauce: Scoop out 1 cup of the roasted butternut squash flesh and transfer it to a blender. Add the roasted shallots (peeled from the foil), peeled garlic cloves, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, fresh sage leaves, fresh thyme leaves, ¾ teaspoon salt, and several grinds of black pepper. Blend the mixture until smooth and creamy, creating a luscious dairy-free sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Reserve 1 cup of the hot pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Return the drained pasta to the pot. Stir in the butternut squash sauce, adding ½ to 1 cup of the reserved pasta water as needed to loosen the sauce and ensure the pasta is thoroughly coated. Adjust the seasoning with ¼ to ½ teaspoon salt and freshly ground black pepper to taste.
- Serve: Garnish the pasta with fresh thyme leaves and, if desired, top with sautéed broccoli for an added vegetable boost. Serve warm for a creamy and comforting meal.
Notes
- Use raw cashews for the creamiest texture in the sauce. Soaking them beforehand can further enhance smoothness if desired.
- Adjust pasta water quantity to achieve your preferred sauce consistency.
- Sautéed broccoli or any green vegetable pairs well for added nutrition and color.
- Nutritional yeast adds a subtle cheesy flavor, making this a great vegan substitute.
- For a nuttier flavor, try toasting the cashews lightly before blending.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 0 mg
