Description

This creamy butternut squash pasta combines the natural sweetness of roasted butternut squash with aromatic herbs like sage and thyme, blended into a luscious sauce enriched with cashews and nutritional yeast. Served over perfectly cooked rotini, it’s a comforting, flavorful dish perfect for cozy autumn meals, optionally paired with sautéed broccoli for added texture and nutrients.

Ingredients

Scale

Vegetables and Herbs

½ small butternut squash (halved vertically and seeded)
2 shallots (coarsely chopped, about ⅔ cup)
3 garlic cloves (unpeeled)
10 fresh sage leaves
1 tablespoon fresh thyme leaves (plus more for garnish)
Sea salt and freshly ground black pepper (to taste)

Dairy-Free Creamy Sauce

¾ cup water
½ cup raw cashews
2 tablespoons extra-virgin olive oil (plus more for drizzling)
1 tablespoon nutritional yeast
1 tablespoon balsamic vinegar

Pasta

12 ounces rotini pasta

Optional Serving

Sauteed broccoli (for serving, optional)

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Instructions

Preheat and Prepare for Roasting: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Roast the Butternut Squash, Shallots, and Garlic: Drizzle the halved butternut squash halves with olive oil and season them with sea salt and freshly ground black pepper. Place the squash cut side down on the prepared baking sheet. Wrap the coarsely chopped shallots and the unpeeled garlic cloves together in foil, adding a drizzle of olive oil and a pinch of salt inside. Place the foil packet on the baking sheet alongside the squash. Roast everything for about 30 minutes, or until the squash is tender and easily pierced with a fork.
Prepare the Creamy Sauce: Once roasted, measure out 1 cup of butternut squash flesh from the roasted halves, discarding the skins. Add this to a blender along with the roasted shallots, peeled roasted garlic, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, fresh sage leaves, fresh thyme leaves, ¾ teaspoon sea salt, and several grinds of black pepper. Blend the mixture until completely smooth and creamy.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the 12 ounces of rotini pasta according to the package instructions until al dente. Reserve 1 cup of the starchy pasta cooking water before draining.
Toss Pasta with Sauce: Drain the cooked pasta and return it to the pot. Pour in the creamy butternut squash sauce and stir well to combine. Add ½ to 1 cup of the reserved pasta water as needed to loosen the sauce so it thoroughly coats the pasta. Season with an additional ¼ to ½ teaspoon sea salt and freshly ground black pepper to taste.
Garnish and Serve: Sprinkle a few fresh thyme leaves over the pasta and drizzle with a bit more olive oil if desired. Serve warm, optionally topped with sautéed broccoli or your favorite vegetable side dish.

Notes

This dish features the comforting flavors of roasted butternut squash paired with aromatic fresh herbs, creating a rich and cozy sauce without any dairy.
Raw cashews add creaminess and protein, making the sauce silky and rich without relying on cream or cheese.
For extra texture and nutrition, serve the pasta with sautéed broccoli or substitute with any vegetable you prefer.
If you prefer a nuttier flavor, toast the cashews lightly before blending.
Ensure to blend the sauce until very smooth for the best creamy texture.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 450 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 0 mg