Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 12 oz pasta of choice (penne, rigatoni, or fettuccine)
- 3 cups butternut squash, peeled & cubed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ¾ cup vegetable broth
- ½ cup unsweetened plant-based milk (cashew, oat, or almond)
- ¼ cup nutritional yeast
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- Fresh sage or thyme (optional)
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
- While pasta cooks, heat olive oil in a pan over medium heat.
Sauté onion for 4–5 minutes until soft. - Add garlic and cook 30 seconds until fragrant.
- Add butternut squash and vegetable broth. Cover and simmer 12–15 minutes until squash is very tender.
- Transfer squash mixture to a blender. Add plant milk, nutritional yeast, salt, pepper, and nutmeg.
- Blend until smooth and creamy.
- Return sauce to the pan and warm gently. Add cooked pasta and toss to coat.
- Thin with reserved pasta water as needed.
Optional Add-Ins
- Sautéed mushrooms or spinach
- Red pepper flakes for heat
- Toasted walnuts or pumpkin seeds on top
Serving Tip
Finish with fresh herbs and extra nutritional yeast for a “cheesy” feel.
Want this made oil-free, gluten-free, or as a one-pot version?