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Butternut Squash Pasta

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Course Pasta & Pizza
Cuisine American, Italian
Servings 4

Equipment

Ingredients
 
 

  • 12 - 16 oz Dried Pasta (Fusilli, Rigatoni, Penne, etc)
  • 1 - 2 Tbsp Olive Oil
  • 1 Butternut Squash (about 4 cups cubed)
  • 1 cup Plant Milk (Unsweetened)
  • 1/2 cup Silken Tofu (or Cashew Cream)
  • 1/4 cup Nutritional Yeast
  • 2 Tbsp Vegan Butter
  • 6 cloves Minced Garlic
  • 1 - 2 tsp Fresh Chopped Rosemary
  • 1 - 2 Tbsp Fresh Chopped Sage
  • 1/2 tsp Calabrian Chile
  • 1/4 - 1/2 cup Vegan Parmesan (or more Nutritional Yeast to taste)
  • Salt & pepper to taste
  • Pasta Water (as needed, I used about 1/2 cup)
  • Lemon Juice (to taste, I used half a lemon's worth)
  • Fresh Chopped Parsley (for garnish)

Instructions
 

  • Preheat oven to 425 F / 220 C
  • For the Butternut Squash, get one that weighs about 1 1/2 - 2 pounds. You can simply cut it in half, take out the seeds and stringy guts, and roast it. But this takes about an hour. A faster way is to cube the squash. NOTE: You can also use Frozen Cubed Butternut Squash for a shortcut, but it may take another 5 - 10 minutes to cook. I would also cook the frozen stuff on the bottom rack.
  • To cube the squash, cut off the top, and a little bit of the bottom so it will sit flat. Cut it in half lengthwise. Take out and discard the seeds and guts. Then cut each half in half again lengthwise, this will make it easier to peel.
    NOTE: A tip somebody shared is you can microwave the squash for 3 - 4 minutes to soften the skin and flesh so it's easier to peel and cut.
  • Peel the squash with a vegetable peeler. The skin is thick, so you will likely need to go over the same spot twice. Once squash is peeled, cut into 1/2 - 1" cubes.
  • Toss the cubed squash in 1 - 2 Tbsp Olive Oil and some salt and pepper to taste. Spread out in a single layer on a parchment lined baking sheet and bake for 20 - 25 minutes at 425 F / 220 C or until cooked through with some nice browning.
  • Add cooked squash to a high speed blender along with the plant milk, silken tofu or cashew cream and nutritional yeast. Blend until smooth.
  • Cook pasta according to package instructions. I like my pasta sauce so I only use 12 oz. of pasta, but use more if you like it less saucy.
  • While pasta cooks, in a skillet with high walls or saucier pan, over medium heat, melt the vegan butter. Add in the garlic and sage and rosemary and stir for 1 minute. Add in the Calabrian Chilies if using and stir for another 30 seconds. NOTE: I thought this had enough herbs in it with 1 tsp of Rosemary and 1 Tbsp of Sage, subtle and not overpowering. My wife said she wished there was more, so if you like things to be really herby, add more to your taste!
  • Pour in the butternut squash mixture and stir to combine. Keep warm on low while pasta finishes cooking.
  • Once pasta is cooked, reserve at least 1/2 cup of the pasta water. Drain and add the pasta to the butternut squash sauce and stir to coat. Add in the vegan parmesan or nutritional yeast, a squeeze of lemon juice and salt and pepper to taste.
  • If sauce feels a bit thick, add in some of the pasta water to loosen it up and help emulsify it. Top with some fresh chopped parsley and anything else you'd like and enjoy!
  • Best enjoyed fresh but leftovers will be good in the fridge for 2 - 3 days. Gently reheat on the stove top or microwave and add a splash of water or plant milk to loosen it up.
Keyword Butternut Squash
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