Description
This creamy vegan butternut squash pasta is rich, cheesy (without the dairy!), and ready in just 15 minutes. It’s a comforting, kid-approved dinner that’s perfect for busy nights and packed with plant-based goodness.
Ingredients
Scale
- 8 oz rigatoni (or your favorite short pasta)
- 1 lb frozen cubed butternut squash (or fresh, peeled and cubed)
- 1/2 cup almond milk (or oat, soy, or cashew milk)
- 2 tablespoons olive oil
- 1/2 cup nutritional yeast
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup pasta water (reserved from cooking)
Instructions
- Boil the Pasta:
Cook pasta according to package instructions. Before draining, reserve 1 cup of pasta water. Drain and set aside. - Steam the Squash:
If using frozen squash, steam according to package directions until fork-tender. If using fresh, steam or boil until soft (10–12 minutes). - Blend the Sauce:
In a high-speed blender, combine cooked squash, almond milk, olive oil, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and pepper. Add 1/2 cup pasta water and blend until smooth. Add more water if needed to reach desired consistency. - Toss with Pasta:
Pour the sauce over cooked pasta and mix well to coat. Warm over low heat for 1–2 minutes if needed. - Serve and Enjoy:
Serve hot with extra nutritional yeast, black pepper, or red pepper flakes as desired.
Notes
Use oat or soy milk for a nut-free version. Roast fresh butternut squash for deeper flavor. Add chickpeas or spinach for extra protein and nutrients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 490mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg