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Creamy Vegan Butternut Squash Pasta

Wholesome and comforting, this pasta dish is prepared with a creamy butternut squash sauce. A combination of roasted squash, aromatic onions, crunchy cashews, and nutritional yeast, it creates a delightful vegan twist to the traditional mac and cheese. Garnished with fresh parsley, it brings a homey...
1
50 min
TOTAL TIME
493
CALORIES
$2.24
PER SERVING
Creamy Vegan Butternut Squash Pasta
Ingredients
PASTA
6 SERVINGS
Elbow Macaroni
1 lb elbow macaroni
SAUCE
Garlic
1 clove garlic
finely minced
Butternut Squash
1 medium butternut squash
peeled and cubed to about 1 inch pieces
White Onion
1 medium white onion
roughly chopped
Raw Cashews
1/2 cup raw cashews
Nutritional Yeast
1/4 cup nutritional yeast
Dried Rosemary
1 tsp dried rosemary
Ground Nutmeg
1/2 tsp ground nutmeg
Salt
1 tbsp salt
Vegetable Stock
2 cups vegetable stock
Olive Oil
2 tbsp olive oil
GARNISH
Fresh Parsley
2 tbsp fresh parsley
finely chopped
Directions
PASTA
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Cook the elbow macaroni according to package instructions. Drain and set aside.
SAUCE
2
Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, toss butternut squash, onions, and olive oil. Roast in the oven for around 25 minutes, or until the squash becomes tender and lightly browned.
3
In a high-powered blender, combine the roasted vegetables, cashews, nutritional yeast, minced garlic, dried rosemary, ground nutmeg, salt, and vegetable stock.
4
Blend until the sauce is creamy and smooth.
ASSEMBLY
5
Pour the butternut squash sauce over the cooked macaroni, stirring well to make sure the pasta is fully coated.
6
Sprinkle the pasta with chopped fresh parsley before serving warm.
Health Info
Macros
86g
CARBS
10g
FAT
15g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
WHEAT
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Frequently Asked Questions
Can I use other types of squash in this dish?
How do I prevent my squash from becoming too mushy?
What type of sauce works well with butternut squash pasta?
Should I peel the squash before cooking?
Can I use dried herbs instead of fresh?
Why is my sauce not sticking to the pasta?
How do I cut the squash into cubes?
Can I add other vegetables to the dish?
Can I use pre-cut butternut squash?
How can I make the dish creamier without using cream?