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Creamy Butternut Squash Pasta (vegan!)

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Placing down a bowl of vegan creamy butternut squash pasta.

Hey, pasta lovers! If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

fork lifting butternut squash pasta out of a bowl.

What You’ll Need to Make Butternut Squash Pasta

Butternut Squash (with Skin): That’s right, no need to peel off the skin! It’s not only a time-saver but also adds a lovely nutty flavor and extra nutrients. Slice, roast, and blend.

A Whole Head of Garlic: Roasting garlic adds a caramelized, almost sweet flavor to the sauce. Plus, the aroma while it’s roasting is heavenly.

Shallots: These little gems provide a delicate oniony flavor that complements the butternut squash beautifully.

Raw Cashews: Creamy, dreamy, and oh-so-healthy. Cashews are the secret to that luscious, dairy-free creaminess.

Pasta of Your Choice: Feel free to pick your favorite pasta shape. Whether you’re into the classic spaghetti or something quirky like fusilli, it’s all about what makes you smile. I used this gluten-free spaghetti, and it was delicious!

close-up image of butternut squash pasta in a bowl.

Tips and Tricks

  • Roast ‘n’ Toast: Roasting the butternut squash and garlic is the superstar move here. The caramelization adds a depth of flavor that’s hard to resist. Drizzle with olive oil, sprinkle with salt and red pepper flakes , and pop ’em in the oven.
  • Add a Splash of Lemon: For an extra layer of flavor and a touch of freshness, consider adding a squeeze of fresh lemon juice to your creamy butternut squash sauce. The hint of citrus can brighten up the dish and provide a delightful contrast to the richness of the sauce. Just a little goes a long way, so start with a modest amount and adjust to your taste. It’s a simple twist that can elevate your pasta to a whole new level of deliciousness!
  • Season to Perfection: Don’t forget to season well with salt, pepper, and maybe a pinch of nutmeg for that extra warmth. Taste as you go to get it just right.
Placing down a bowl of vegan creamy butternut squash pasta.
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Easy and Creamy Butternut Squash Pasta

If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 2-3 cups cubed butternut squash, skin left on or peeled off
  • 1 whole head garlic, peeled
  • 2 shallots, peeled and cut in half
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound pasta
  • 1 cup vegetable broth, or water
  • 1/2 cup raw cashews, unsalted
  • 2-3 fresh sage leaves

Instructions

  • Preheat oven to 400° Fahrenheit.
  • On a large baking sheet, toss together the cubed butternut squash, peeled garlic cloves from one whole head of garlic, peeled and cut shallots, fresh thyme leaves, olive oil, salt, and red pepper flakes. Bake for 30 minutes, or until butternut squash is very soft.
  • Remove baking sheet from oven and let cool slightly. While the squash cools, bring a large pot of water to a boil. Once boiling, add in a big pinch of salt and the pasta. Cook pasta according to package instructions.
  • Once butternut squash is slightly cool, add to a blender along with the vegetable broth, raw cashews, and sage. Blend until completely smooth.
  • Right before draining the pasta, reserve 1 cup of pasta water. Then, drain the pasta and return to the pot along with the butternut squash sauce. Add ¼ cup of pasta water at a time to the pasta to thin out the sauce, as needed.
  • Serve immediately with additional fresh herbs.

Nutrition

Calories: 300kcal

Interested In More Gluten-Free and Dairy-Free Pasta Recipes? Try These!

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30 Minutes or Less

The BEST Vegan Pesto

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This vegan pesto is the easiest and tastiest recipe you’ll make all week! Simply toss all ingredients in a blender, then serve over your favorite pasta. This classic recipe is exploding with fresh, bright, and savory flavor!

overhead image of vegan pesto in a bowl with a spoon.

I don’t mean to brag, but I’m kind of famous for my pesto. Even cheese-lovers rave about my cheese-less pesto! It was just sort of a recipe that evolved over time based on my dietary restrictions. Growing up, my mom would take me to the local farmer’s market on Saturdays and this one bread stand would hand out samples of thick sliced bread with a big ole’ slathering of pesto on it. It was my FAVORITE part of the farmers market and truly where my deep love of pesto began.

When I moved away for college, I had no choice but to start making pesto myself. Also, around this same time is when I started experimenting with a dairy and gluten-free diet. So one day I randomly decided to just leave the parmesan cheese out of my pesto and see how I’d like it. And well, I LOVED it! Then I began playing around with different nuts in my pesto – the traditional recipes call for pine nuts but those can be pretty hard to come by. So I tried literally every nut I could think of and ultimately landed on cashews for creating the best and creamiest vegan pesto EVER. This recipe is perfectly tangy, incredibly fresh, and tastes just as good as (if not better than) the stuff I used to get at the farmer’s market growing up!

vegan pesto pasta in a bowl with a fork and white wine on the side.

What You Need To Make Vegan Pesto

Basil – If you’re growing basil this year, definitely use it in this vegan pesto! I love doubling or tripling this recipe at the end of summer and freezing leftovers to make sure none of that gorgeous, fresh basil goes to waste. And if you don’t have your own basil plant, simply pick up a package of this delicious herb the next time you’re at the grocery store or farmer’s market. To prepare the basil for this recipe, start by giving it a quick rinse under cold water. Once clean, remove the leaves from the stems and add them to your blender. When I say “2 heaping cups,” I mean 2 HEAPING cups – pack that basil in there, and throw in a little extra if you’d like!

Cashews – Traditional pesto is made with pine nuts, but this vegan pesto tastes even better with cashews. Cashews do an incredible job at contributing an almost cheesy flavor to this pesto, in the absence of parmesan cheese! Though feel free to use any nut or seed you’d like to in this recipe. Walnuts, almonds, or sunflower seeds would all make great substitutions. However, whichever option you choose, please make sure that it is raw and, most importantly, unsalted!

Lemon Juice – Lemon juice adds a touch of brightness to this pesto and emphasizes the delicious fresh flavor. Start small on the lemon juice and add more to taste. I loooove a super lemony pesto so I tend to go a bit crazy, but feel free to customize this recipe to your liking! If you don’t have lemon juice, you can use a teaspoon or two of apple cider vinegar or white wine vinegar instead.

vegan pesto pasta being lifted out of a bowl with a fork.

Adjust This Recipe To Your Dietary Needs

  • Make it Nut-Free: Use raw and unsalted sunflower seeds or pumpkin seeds in place of the cashews to make this a nut-free pesto!
  • Make it Oil-Free: Substitute 2-3 tablespoons of water for the olive oil in this recipe.
  • Add Cheese: Throw 1/4 cup of parmesan cheese in with the rest of the ingredients if you’d like.
Vegan Pesto
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Vegan Pesto

5 from 1 vote
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Total time

5

minutes

This vegan pesto is the easiest and tastiest recipe you’ll make all week! Simply toss all ingredients in a blender, then serve over your favorite pasta. This classic recipe is exploding with fresh, bright, and savory flavor!

Ingredients

  • 2 heaping cups fresh basil

  • 1/2 cup raw unsalted cashews, see Notes

  • 2-3 tablespoons lemon juice

  • 3 garlic cloves

  • 1/4 cup olive oil

  • 1/2 teaspoon salt, plus more to taste

Directions

  • Add all ingredients to a blender or food processor and blend until smooth. Taste and adjust seasoning as desired.

Recipe Video

Notes

  • Cashews: You can substitute the cashews in this recipe for pine nuts, pistachios, almonds, walnuts, hemp seeds, sunflower seeds, or pumpkin seeds if you’d like!

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More Quick and Easy Vegan Recipes

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30 Minutes or Less

Creamy Mushroom Pasta (Vegan and Gluten-Free!)

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mushroom pasta on a plate

The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!

overhead image of mushroom pasta on a plate with fresh sage on the side

What You’ll Need To Make Creamy Mushroom Pasta

Pasta – All pasta shapes and sizes are welcome here. I used my all-time favorite Jovial Brown Rice Gluten-Free Tagliatelle, but really any pasta will work. Spaghetti, penne, bow-ties, etc – anything and everything will taste delicious! And for a grain-free option, you can swap the pasta for zucchini noodles.

Butter – I used Myoko’s Cultured Vegan Butter in my mushroom pasta, but you can use any type of butter you’d like. Though if you’re like me and looking to keep this dinner recipe vegan or dairy-free, I highly recommend the Myoko’s butter. It’s made from simple, good-for-you ingredients, and tastes just like the real thing!

Mushrooms – I’m starting to feel like a broken record here, but again, any and all mushrooms will taste great in this dish! I picked up a mushroom variety pack from my local grocery store to keep things exciting.

Garlic – All my fellow garlic fiends, go ahead and add a few extra cloves! I love how well the garlic shines through in this super simple meal. It adds this savory, salty bite that’s seriously so good.

Shallot – Either a shallot or half of a small yellow onion will work. Whichever option you take, be sure to finely chop it before cooking. If left too large, it could get in the way of the carefully curated textures in this dish.

mushroom pasta being lifted off a plate with a fork

Tips and Tricks

  • Don’t forget to reserve pasta water! Pasta water has the perfect amount of starch in it, which will help to thicken the sauce. If forgotten, you can use either regular water or vegetable broth in its place, but risk a thin sauce that won’t lock in as much flavor.
  • Get started on the mushrooms as soon as the pasta starts cooking. The pasta will take anywhere from 7 to 12 minutes to cook, which is exactly the amount of time you’ll need to make the sauce. Therefore, time everything perfectly by having both components going at the same time!
  • This mushroom pasta is best served immediately after cooking! However, if you ever need to reheat pasta, add a little bit of broth or water to freshen it up. I recommend reheating this mushroom pasta over the stove with 1/4-1/2 cup of vegetable broth, stirring frequently until warm throughout!
overhead image of mushroom pasta on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Take my vegan option and use vegan butter instead of regular butter.

Make it Gluten-Free: For gluten-free mushroom pasta, simply use your favorite gluten-free pasta.

Paleo/Grain-Free Option: Make this a paleo pasta recipe by substituting the regular pasta with zucchini noodles, and the butter for olive oil, avocado oil, or ghee!

Creamy Mushroom Pasta (Vegan and Gluten-Free!)

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!

Ingredients

  • 1 pound pasta, uncooked

  • 4 tablespoons butter, separated (I used vegan butter)

  • 7 ounces mushrooms, sliced

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 garlic cloves, minced

  • 1 shallot, finely chopped

Directions

  • Cook pasta in a large pot of salted boiling water until al dente.
  • While pasta cooks, melt two tablespoons butter in a large skillet over medium heat. Add mushrooms to skillet and cook until mushrooms are tender, about 5 minutes.
  • Sprinkle mushroom with salt and pepper, then add in garlic and shallots. Cook for about 2 minutes or until very fragrant.
  • Reserve 1 cup of pasta water, then drain pasta and transfer to the skillet. Add in remaining 2 tablespoons of butter and about ½ cup of that reserved pasta water.
  • Reduce heat to low, and simmer until a nice sauce forms and coats the pasta. Continue adding remaining reserved pasta water if pasta begins to dry out. Remove from heat and serve immediately.

Recipe Video

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