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Bowl of Vegan Butternut Squash Pasta with fresh sage leaves on top.
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5 from 2 votes

Creamy Vegan Butternut Squash Pasta

This vegan butternut squash pasta is drenched in a silky sauce made from roasted butternut squash and coconut milk. A delicious, decadent vegan dinner that's also super easy to make!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 490kcal
Author: Alissa Saenz

Equipment

  • 1 Blender or food processor

Ingredients

  • 1 pound butternut squash, peeled and diced (½ inch) (Note 1)
  • 1 medium onion, peeled, quartered and layers separated
  • 4 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 12 ounces dried fettuccine pasta
  • 1 cup unflavored and unsweetened non-dairy milk
  • ½ cup full-fat coconut milk (Note 2)
  • 1 teaspoon salt, plus more to taste
  • ⅛ teaspoon ground nutmeg
  • Black pepper, to taste
  • 1 tablespoon fresh sage leaves, finely chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • Place the squash, onion, and garlic cloves on a baking sheet and drizzle them with the oil. Use your hands to rub the oil all over the veggies.
  • Place the baking sheet into the oven and roast the vegetables for about 20 minutes, until the squash is tender. Keep an eye on everything and remove any onion pieces if they begin to burn.
  • While the veggies roast, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
  • Drain the pasta into a colander, reserving about ½ cup of the water that you boiled it in. Return the drained pasta to the pot.
  • When the vegetables are finished roasting place them into a blender or the bowl of a food processor fitted with an s-blade. Add the milk, coconut milk, salt, and nutmeg.
  • Blend everything until smooth.
  • Taste-test the sauce and add more salt if desired, as well as some black pepper to taste.
  • Pour the sauce over the pasta and add the sage. Stir everything up with a fork and thin the sauce with some of the reserved pasta water if needed.
  • Season the pasta with additional salt and pepper to taste, if desired.
  • Serve.

Notes

  1. You'll need about 1 small squash or half of a large one to make this recipe.
  2. Light coconut milk or another non-dairy milk can be substituted if you'd like to reduce the fat content of the dish. The sauce won't be quite as rich and creamy.
  3. This recipe makes 4 very generous servings. You could get up to 6 smaller servings out of it.

Nutrition

Calories: 490kcal | Carbohydrates: 82.5g | Protein: 13.7g | Fat: 12.8g | Saturated Fat: 7.1g | Sodium: 637mg | Potassium: 734mg | Fiber: 6.8g | Sugar: 7g | Calcium: 210mg | Iron: 4mg