Description
This Creamy Butternut Squash Pasta is a comforting, flavorful dish featuring roasted butternut squash blended into a luscious cashew-based sauce with fresh herbs and nutritional yeast. Served over al dente rotini pasta and optionally garnished with sautéed broccoli, it offers a rich, dairy-free alternative perfect for cozy dinners.
Ingredients
Units
Scale
Vegetables and Herbs
- 1/2 small butternut squash, halved vertically and seeded
- 2 shallots, coarsely chopped (2/3 cup)
- 3 garlic cloves, unpeeled
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves, plus more for garnish
- Sauteed broccoli, for serving (optional)
Liquids and Oils
- 3/4 cup water
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
Dry Ingredients
- 1/2 cup raw cashews
- 1 tablespoon nutritional yeast
- Sea salt and freshly ground black pepper, to taste
- 12 ounces rotini pasta
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Drizzle the cut side of the butternut squash with olive oil, then season with sea salt and freshly ground black pepper. Place the squash cut-side down on the baking sheet. Wrap the shallots and unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place this packet on the baking sheet next to the squash.
- Roast the Vegetables: Roast the squash, shallots, and garlic in the oven for about 30 minutes or until the squash is fork-tender.
- Prepare the Sauce: Once roasted, measure 1 cup of the butternut squash flesh and transfer it to a blender. Add the coarsely chopped roasted shallots, peeled roasted garlic, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, sage leaves, fresh thyme, ¾ teaspoon salt, and freshly ground black pepper. Blend the mixture until it achieves a smooth, creamy consistency.
- Cook the Pasta: Meanwhile, cook the rotini pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of the hot pasta water before draining.
- Toss Pasta with Sauce: Drain the pasta and return it to the pot. Stir in the creamy butternut squash sauce. Add ½ to 1 cup of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly. Season with additional salt (¼ to ½ teaspoon) and freshly ground black pepper to taste.
- Serve: Garnish with fresh thyme leaves and, if desired, sautéed broccoli for added texture and flavor. Serve hot and enjoy your creamy butternut squash pasta!
Notes
- For a nuttier flavor, toast the raw cashews lightly before blending.
- Use gluten-free pasta if you want a gluten-free version.
- To save time, you can roast the squash, shallots, and garlic a day ahead and refrigerate.
- The sauce can be thinned with additional pasta water or water if it’s too thick.
- Sautéed broccoli adds a nice crunch and nutritional boost but is optional.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
