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.

Ingredients

Scale

Roasted Vegetables

½ small butternut squash (halved vertically and seeded)
Sea salt and freshly ground black pepper, to taste
2 shallots (coarsely chopped, about ⅔ cup)
3 garlic cloves (unpeeled)
2 tablespoons extra-virgin olive oil (plus more for drizzling)

Sauce

¾ cup water
½ cup raw cashews
1 tablespoon nutritional yeast
1 tablespoon balsamic vinegar
10 fresh sage leaves
1 tablespoon fresh thyme leaves (plus more for garnish)
¾ teaspoon salt (plus additional for seasoning)
Freshly ground black pepper, to taste

Pasta and Optional Serving

12 ounces rotini pasta
Sautéed broccoli (for serving, optional)

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

Nutrition

Serving Size: 1 serving (about 1 cup cooked pasta with sauce)
Calories: 420 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 16 g
Saturated Fat: 2.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 7 g
Protein: 11 g
Cholesterol: 0 mg

Keywords: butternut squash pasta, creamy vegan pasta, dairy-free pasta sauce, roasted squash pasta, healthy pasta recipe, plant-based dinner