Description
Discover the creamy goodness of this vegan butternut squash pasta sauce, a delightful blend of wholesome ingredients that transforms any pasta dish into a comforting meal. Perfect for busy weeknights or special occasions, this sauce combines the natural sweetness of roasted butternut squash with fresh tomatoes and aromatic herbs, creating a rich texture without any dairy. It’s not only quick to prepare in just 30 minutes, but it’s also versatile enough to pair with any pasta shape or serve as a base for casseroles and lasagna. Enjoy a nutritious, plant-based alternative that your whole family will love!
Ingredients
Scale
- 16 oz frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 lb pasta
- 1/3 cup reserved pasta water
Instructions
- Preheat the oven to 450F and line a baking sheet with parchment paper.
- On the baking sheet, combine frozen butternut squash, chopped tomatoes, and sliced onion. Drizzle with olive oil and season with salt, pepper, and thyme.
- Roast for 20 minutes until tender and slightly caramelized.
- While the vegetables bake, cook the pasta according to package instructions, reserving 1/3 cup of the starchy cooking water before draining.
- Blend the roasted vegetables with reserved pasta water until smooth.
- Toss the creamy sauce with cooked pasta until evenly coated.
- Serve immediately, garnished with freshly chopped parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 7g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg