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Butternut squash plated and served with chopped sage, red pepper flakes, and vegan parm.

Vegan Butternut Squash Pasta

This Vegan Butternut Squash Pasta Sauce is creamy, flavorful, and has a touch of natural sweetness. It makes for a cozy weeknight dinner that is perfect for fall!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Liv King

Ingredients
 

  • 1 medium Butternut Squash 4 cups cubed
  • 1 large Yellow Onion diced
  • 3-4 Garlic Cloves peeled
  • 2 tablespoons Fresh Sage chopped
  • 1 tablespoon Fresh Thyme
  • 2-3 tablespoons Olive Oil for roasting
  • ½ cup Cashews soaked in hot water
  • 1 pound Rigatoni Pasta or other pasta of choice
  • 2 cups Reserved Pasta Water add as needed
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons White Miso Paste
  • ½ teaspoon Red Pepper Flakes
  • 1 teaspoon Kosher Salt see note
  • ¼ teaspoon Black Pepper

Instructions

  • Preheat oven to 425℉.
  • Peel, seed, and cube the butternut squash.
  • Place the cubes on a parchment-lined baking sheet along with the diced onion, peeled garlic cloves, chopped sage, and thyme. Drizzle with olive oil and a large pinch of salt then toss to combine.
  • Roast for 30-40 minutes until the squash is caramelized and tender.
  • While the squash is roasting, boil a small pot of water. Turn off the heat and then add the cashews. Allow them to soak for at least 15-20 minutes to soften. Set aside.
  • Cook the pasta according to the package instructions. Before draining, reserve 2 cups of pasta water to thin out the sauce. Place the pasta back in the pot and set aside.
  • Once the squash and onions are done roasting, add it to a blender along with the soaked and drained cashews.
  • Add in the lemon juice, Dijon mustard, white miso paste, red pepper flakes, Kosher salt, black pepper, and ½ cup of reserved pasta water to help it blend. Blend until smooth— it will be thick at first, we will thin it out once we add it to the pan.
  • Add the butternut squash sauce to a large pan over medium heat and whisk in reserved pasta water until desired thickness. Once the butternut squash is hot and thinned out, add the cooked pasta. Toss until combined.
  • Divide into serving bowls and top with red pepper flakes, chopped sage, and black pepper. Enjoy!

Notes

Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
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