If you’re looking to cozy up with a bowl of pure comfort and flavor, this Creamy Butternut Squash Pasta is a total game-changer. Silky, velvety, and bursting with the natural sweetness of roasted butternut squash, it combines just the right blend of herbs, a subtle cheesy tang from nutritional yeast, and a luscious texture thanks to the cashew cream base. Whether it’s a chilly evening or you simply crave something nourishing and indulgent, this dish will wrap you in warmth and satisfaction from the very first bite.

Creamy Butternut Squash Pasta Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this recipe is a breeze, and each component plays a starring role in building a balanced, flavorful dish. From the roasted butternut squash’s sweetness to the earthiness of fresh herbs, every item contributes to the delicious harmony of this Creamy Butternut Squash Pasta.

½ small butternut squash: Roasted to bring out its natural sweetness and creamy texture.
Sea salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
2 shallots (coarsely chopped): Add subtle onion sweetness and depth when roasted.
3 garlic cloves (unpeeled): Roasting mellows garlic’s pungency into a rich, buttery flavor.
¾ cup water: Helps blend the sauce to a smooth, silky consistency.
½ cup raw cashews: The secret ingredient that makes the sauce irresistibly creamy without dairy.
2 tablespoons extra-virgin olive oil: Adds richness and helps blend flavors seamlessly.
1 tablespoon nutritional yeast: Provides a nutty, cheesy taste perfect for a vegan twist.
1 tablespoon balsamic vinegar: Balances sweetness with a touch of bright acidity.
10 fresh sage leaves: Bring comforting herbaceous notes that pair perfectly with butternut squash.
1 tablespoon fresh thyme leaves: Fresh thyme lifts the whole dish with its delicate earthiness.
12 ounces rotini pasta: The perfect shape to hold onto the luscious sauce.
Sauteed broccoli (optional): Adds a pleasing crunch and vibrant color when served together.

How to Make Creamy Butternut Squash Pasta

Step 1: Roast the Butternut Squash and Aromatics

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Drizzle your halved butternut squash with olive oil, then season with salt and pepper. Place it cut side down on the baking sheet to caramelize beautifully during roasting. Wrap the shallots and unpeeled garlic cloves in foil with a touch of olive oil and salt, then nestle them on the sheet as well. Roast everything for about 30 minutes, until the squash is soft and the garlic is fragrant and tender. This step is crucial – roasting brings out the natural sweetness and complex flavor base that makes this pasta so irresistible.

Step 2: Blend the Creamy Sauce

Once roasted, scoop out about 1 cup of the butternut squash flesh and transfer it to a blender. Add the roasted shallots, garlic (peeled now), ¾ cup of water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, fresh sage and thyme leaves, plus ¾ teaspoon salt and freshly ground black pepper. Blend it all until perfectly smooth and creamy. This blend creates a dreamy sauce that’s rich and silky without any cream or cheese.

Step 3: Cook the Rotini Pasta

Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Be sure to reserve one cup of the pasta cooking water before draining. This starchy water is key for adjusting your sauce’s consistency later.

Step 4: Combine Pasta and Sauce

Return the drained pasta back to the pot, then pour in your luscious butternut squash sauce. Stir well, adding between ½ cup to 1 cup of the reserved pasta water to loosen the sauce and ensure every twist of pasta is coated beautifully. Taste and adjust the seasoning with an extra pinch of salt and pepper if needed. The result is that silky, comforting texture and flavor combination you’re craving.

How to Serve Creamy Butternut Squash Pasta

Garnishes

A sprinkle of fresh thyme leaves adds vibrant aroma and a pop of green that brightens the dish visually and in flavor. Drizzling a little extra-virgin olive oil over the top right before serving boosts richness and adds a lovely sheen. For a bit of texture, toasted nuts like walnuts or pine nuts can make a delightful crunchy contrast.

Side Dishes

This Creamy Butternut Squash Pasta pairs wonderfully with simple, lightly sautéed greens such as spinach or kale for a bit of bitterness that balances the sweetness in the sauce. If you love a bit of crunch, roasted broccoli or crispy chickpeas are fantastic alongside. A crusty warm bread is also perfect for soaking up every last creamy bite.

Creative Ways to Present

For a fun twist, try stuffing roasted acorn squash halves with the pasta for an impressive presentation that’s perfect for dinner guests. You can also serve the pasta in shallow bowls topped with a sprinkle of nutritional yeast for a cheesy finish. Or drizzle a flavored olive oil like lemon or chili oil just before serving to elevate the dish with an extra layer of complexity.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Butternut Squash Pasta keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because the sauce is plant-based and thick, it might firm up a bit, but a quick stir and gentle reheating bring it right back to that perfect creamy texture.

Freezing

You can freeze this pasta for up to 2 months by placing portions in airtight freezer-safe containers. Be sure to leave some space for expansion. When ready to enjoy, thaw overnight in the fridge for the best texture and then warm gently.

Reheating

Reheat leftovers in a saucepan over low heat, stirring occasionally. Add a splash of water or broth to loosen the sauce if it feels too thick. Warming slowly preserves the creamy consistency without drying out the pasta.

FAQs

Can I substitute the cashews with something else?

If you have nut allergies or prefer a different option, soaked sunflower seeds or silken tofu can provide creaminess, though the texture and flavor will vary slightly from the original cashew-based sauce.

Is this pasta vegan?

Yes! The Creamy Butternut Squash Pasta is completely plant-based, using nutritional yeast for a cheesy flavor and cashews for creaminess instead of dairy products.

What pasta shapes work best with this sauce?

Rotini is ideal because its twists catch the sauce beautifully, but any short, ridged pasta like fusilli, penne, or cavatappi will work well to hold the creamy sauce.

Can I make this gluten-free?

Absolutely! Substitute the rotini with your favorite gluten-free pasta to make this dish suitable for gluten sensitivities without compromising flavor or texture.

How do I store leftover sauce separately?

If you want to store the sauce apart from the pasta, keep it in an airtight container in the fridge for up to 3 days. Stir before using and add a little water to loosen it when reheating.

Final Thoughts

This Creamy Butternut Squash Pasta feels like a warm hug in a bowl — nourishing, comforting, and so full of seasonal charm. I cannot recommend it enough for those days when you want something both easy to make and impressively delicious. Once you try it, you’ll find yourself reaching for this recipe again and again. Give it a go, and prepare to fall totally in love!

Creamy Butternut Squash Pasta Recipe

★★★★★

5 from 20 reviews

Author: Harry
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Creamy Butternut Squash Pasta features a velvety, dairy-free sauce made from roasted butternut squash, cashews, and fresh herbs. Perfectly seasoned and tossed with rotini pasta, it offers a rich and comforting plant-based meal that’s both nutritious and delicious. Optional sautéed broccoli adds a vibrant touch for a wholesome dinner.

Instructions

Preheat and Prepare for Roasting: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Roast Squash and Aromatics: Drizzle the halved butternut squash with olive oil, sprinkle salt and pepper on it, and place it cut side down onto the prepared baking sheet. Wrap the chopped shallots and unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt. Place the foil packet on the same baking sheet and roast for about 30 minutes, or until the squash is tender and easily pierced with a fork.
Make the Creamy Sauce: Once roasted, measure 1 cup of the butternut squash flesh and transfer it to a blender. Add the roasted shallots, peeled garlic cloves, water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, sage leaves, thyme leaves, ¾ teaspoon salt, and a few grinds of black pepper. Blend until the mixture is smooth and creamy.
Cook the Pasta: Boil a large pot of salted water and cook the rotini pasta according to package directions until al dente. Reserve 1 cup of the hot pasta water before draining the pasta.
Combine Pasta and Sauce: Drain the pasta and return it to the pot. Stir in the creamy butternut squash sauce, gradually adding ½ to 1 cup of the reserved pasta water to loosen the sauce and help it evenly coat the pasta. Adjust seasoning with ¼ to ½ teaspoon salt and more freshly ground black pepper as desired.
Serve: Garnish the pasta with a few fresh thyme leaves and drizzle with extra olive oil if you like. Serve with sautéed broccoli on the side, if desired, for added color and nutrition.

Notes

Raw cashews should be soaked in hot water for at least 20 minutes for easier blending and creamier texture, but this step is optional if you have a high-speed blender.
Use fresh herbs for the best flavor; dried sage or thyme can be substituted but use sparingly as they are more potent.
To make this recipe nut-free, substitute cashews with silken tofu or cauliflower, though the texture will vary slightly.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
For a gluten-free option, use gluten-free pasta.
Sautéed broccoli adds a healthy crunch but can be replaced with other steamed or roasted vegetables like kale, spinach, or asparagus.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting, Blending, Boiling
Cuisine: American