Description
This creamy butternut squash pasta combines the rich, sweet flavor of roasted butternut squash with aromatic herbs and a velvety cashew-based sauce. Enhanced with nutritional yeast and balsamic vinegar, this dish offers a comforting and flavorful meal perfect for cozy autumn evenings. Served with rotini pasta and optionally topped with sautéed broccoli, it is a delightful vegetarian entree that’s both creamy and nourishing.
Ingredients
Scale
Roasted Vegetables
- ½ small butternut squash (halved vertically and seeded)
- Sea salt and freshly ground black pepper
- 2 shallots (coarsely chopped, about ⅔ cup)
- 3 garlic cloves (unpeeled)
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
Sauce Ingredients
- ¾ cup water
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Pasta & Serving
- 12 ounces rotini pasta
- Sauteed broccoli (for serving, optional)
Instructions
- Prepare and roast the vegetables: Preheat the oven to 425°F and line a baking sheet with parchment paper. Drizzle the butternut squash halves with olive oil, season with sea salt and freshly ground black pepper, and place them cut side down on the baking sheet. Wrap the chopped shallots and unpeeled garlic cloves in foil, drizzle with olive oil, add a pinch of salt, and place the foil packet alongside the squash on the sheet. Roast everything for about 30 minutes or until the squash is tender.
- Make the creamy butternut squash sauce: Once roasted, measure out 1 cup of the cooked butternut squash flesh and transfer it to a blender. Add the roasted shallots, peeled garlic cloves, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, sage leaves, thyme leaves, ¾ teaspoon salt, and a few grinds of black pepper. Blend until smooth and creamy.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to 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 and stir in the butternut squash sauce. Gradually add between ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta evenly. Adjust seasoning with ¼ to ½ teaspoon salt and additional black pepper to taste.
- Serve and garnish: Plate the creamy butternut squash pasta and garnish with fresh thyme leaves. Optionally, top with sautéed broccoli or another favorite vegetable side dish for added texture and nutrition. Drizzle with extra olive oil if desired. Serve warm.
Notes
- Roasting the squash, shallots, and garlic brings out a natural sweetness that complements the savory herbs in the sauce.
- Raw cashews create a creamy, dairy-free base that makes this pasta rich and velvety without cheese or cream.
- Feel free to swap the rotini for any pasta shape you prefer.
- Adding sautéed broccoli or other veggies provides great color, texture, and extra nutrition.
- If you prefer a thinner sauce, add more reserved pasta water gradually until you reach your desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
