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Oh my gosh, you have to try this vegan creamy butternut squash pasta – it’s my absolute favorite cozy meal when I want something rich and comforting but still healthy. I first made this years ago when I was craving mac and cheese but wanted a plant-based version, and wow, did this deliver! The secret is blending roasted butternut squash into the creamiest, dreamiest sauce that clings perfectly to every noodle. Trust me, even my non-vegan friends beg for this recipe. It’s become my go-to for quick weeknight dinners because it comes together in just 30 minutes with simple ingredients you probably already have. That gorgeous orange color makes it feel fancy, but really, it’s just humble squash transformed into something magical.
Why You’ll Love This Vegan Creamy Butternut Squash Pasta
This recipe isn’t just good—it’s *so* good you’ll want to make it every week! Here’s why:
- Crazy creamy without any dairy—just wait till you taste that velvety squash sauce!
- Ready in 30 minutes—faster than waiting for delivery
- Picky-eater approved (my nephew thinks it’s “orange mac and cheese”)
- Packed with nutrients from the squash—comfort food that loves you back
- One-pot wonder (okay, two if you count the blender)—minimal cleanup!
Honestly, it’s the hug-in-a-bowl meal you’ve been craving.
The Simple Stuff You’ll Need for Vegan Creamy Butternut Squash Pasta
Here’s the beautiful part – you likely have most of these ingredients already! I’ve made this pasta with everything from fancy organic squash to the pre-cut kind from the grocery store when I’m in a rush. Just promise me you’ll use real garlic, not that jarred stuff – it makes all the difference!
- 2 cups butternut squash, cubed (about half a medium squash)
- 8 oz pasta – I’m partial to casarecce or rigatoni
- 1 tbsp olive oil – the good stuff!
- 1 small onion, diced (yellow or white both work)
- 2 cloves garlic, minced (more if you’re feeling bold)
- 1 cup vegetable broth – homemade if you’ve got it
- 1/2 cup coconut milk – full fat makes it extra luscious
- 1 tsp dried sage – fresh works too if you’ve got it
- Salt and pepper – to taste
- 2 tbsp nutritional yeast (optional but adds cheesiness)
See? Nothing weird or hard-to-find. The magic happens when these simple ingredients come together!
Equipment Needed
Don’t worry – you won’t need any fancy gadgets for this pasta! Just grab:
- A good blender (my old one works fine)
- Large saucepan for cooking pasta
- Medium skillet for the sauce
- Colander to drain those noodles
- Wooden spoon – my trusty stirring companion
That’s it! Now let’s make some magic happen.
How to Make Vegan Creamy Butternut Squash Pasta
Okay, let’s get cooking! This recipe is so simple, but I’ll walk you through each step to make sure it turns out perfectly creamy and delicious. Trust me, once you’ve made it once, you’ll have it memorized!
Step 1: Cook the Pasta
First, grab your favorite pasta and cook it according to the package instructions. I like to use rigatoni or casarecce because those ridges hold onto the sauce like a dream. Don’t forget to salt your water – it’s the only chance you get to season those noodles! Once it’s al dente, drain it in a colander and set it aside. Easy peasy!
Step 2: Prepare the Sauce
While the pasta’s cooking, let’s make that dreamy sauce. Heat a tablespoon of olive oil in a medium skillet over medium heat. Toss in your diced onion and minced garlic, and sauté until they’re soft and fragrant – about 3 minutes. Next, add your cubed butternut squash and let it cook for another 5 minutes, stirring occasionally. Then, pour in the vegetable broth and coconut milk. Bring it to a simmer and let it cook until the squash is fork-tender, about 10-12 minutes. Your kitchen is going to smell amazing!
Step 3: Blend and Season
Once the squash is tender, carefully transfer the mixture to a blender. Blend it until it’s completely smooth and creamy – no lumps allowed! Pour it back into the skillet and stir in the dried sage, salt, pepper, and nutritional yeast (if you’re using it). Taste it and adjust the seasoning if needed. This is where the magic happens – that velvety texture is unbelievable!
Step 4: Combine and Serve
Now for the best part – toss the cooked pasta with the sauce until every noodle is coated in that creamy goodness. Serve it warm, and if you’re feeling fancy, sprinkle on some extra nutritional yeast or fresh parsley. Dinner is served, and it’s absolutely divine!
Tips for Perfect Vegan Creamy Butternut Squash Pasta
After making this pasta more times than I can count, I’ve picked up some tricks that’ll take yours from good to “Oh my god, can I have the recipe?” good:
- Creaminess control: Want it extra rich? Use the whole can of coconut milk. Lighter? Just add more veggie broth.
- Greens boost: Toss in handfuls of baby spinach or kale during the last minute of cooking – they’ll wilt perfectly.
- Gluten-free? No problem! My favorite GF pasta works just as well (bonus points if it’s chickpea pasta for extra protein).
- Leftover squash? Roast extra cubes to top your pasta – that caramelized flavor is incredible.
- Too thick? Save some pasta water to thin the sauce – it works like magic!
Trust me, once you try these little upgrades, you’ll never make it the same way twice!
Variations for Vegan Creamy Butternut Squash Pasta
Oh, the fun part—making this recipe your own! Here are my favorite ways to switch it up when I’m feeling creative:
- Herb swap: Try rosemary or thyme instead of sage – each brings such a unique flavor!
- Veggie boost: Stir in roasted mushrooms or caramelized onions for extra depth
- Cream alternatives: Cashew cream works beautifully if you’re not into coconut
- Spice it up: A pinch of red pepper flakes adds the perfect kick
- Citrus twist: A squeeze of lemon juice brightens everything up beautifully
See? This pasta’s like a blank canvas waiting for your personal touch!
Serving Suggestions for Vegan Creamy Butternut Squash Pasta
This pasta shines all on its own, but oh boy does it love company! Here’s how I like to serve it:
- With garlic bread for dipping (because that sauce is too good to waste!)
- Topped with toasted pepitas for crunch
- Alongside a simple arugula salad with lemon vinaigrette
- Garnished with fresh parsley or basil for color
Honestly? Sometimes I just eat it straight from the pan – no judgment here!
Storage & Reheating Instructions
Here’s the good news – this pasta keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or veggie broth and warm it gently on the stove over low heat – stirring often keeps that creamy texture perfect. The microwave works too (I won’t tell!) – just cover and heat in 30-second bursts, stirring between each. Pro tip: The sauce thickens as it sits, so don’t panic – that extra liquid brings it right back to silky perfection!
Nutritional Information for Vegan Creamy Butternut Squash Pasta
Here’s the scoop on why this pasta makes me feel so good about seconds! Per serving (about 1/4 of the recipe), you’re looking at:
- 350 calories – cozy but not crazy
- 10g fat (6g saturated from that lush coconut milk)
- 8g protein – not bad for plant-based!
- 55g carbs with 6g fiber – thanks, squash!
- 5g sugar – all naturally from the veggies
*Nutrition facts are estimates – your exact numbers might dance a bit depending on your pasta brand or how generous you are with that coconut milk!*
FAQ About Vegan Creamy Butternut Squash Pasta
I get so many questions about this recipe – here are the answers to everything you might wonder!
Can I freeze this pasta?
Absolutely! The sauce freezes beautifully for up to 3 months. I often double the batch and freeze portions for emergency pasta cravings. Just thaw overnight in the fridge and reheat gently with a splash of water or broth to bring back that creamy texture.
What can I substitute for coconut milk?
Cashew cream is my go-to swap – just blend soaked cashews with water until smooth. Oat milk works in a pinch too, though it won’t be quite as rich. And if you’re not strictly vegan, heavy cream makes an indulgent alternative.
Can I use frozen butternut squash?
Yes! Frozen squash cubes work perfectly – just add an extra minute or two to the simmering time. I actually keep frozen squash on hand specifically for this recipe when fresh isn’t available.
Why is my sauce too thin/thick?
Don’t panic! Too thin? Simmer it longer to reduce. Too thick? That’s what reserved pasta water is for – stir it in a tablespoon at a time until it’s just right. The perfect consistency should coat the back of a spoon.
