When the weather starts to cool down or you’re just in the mood for something soft and satisfying, this vegan butternut squash pasta is exactly the kind of dish you want.
It’s rich and creamy with a naturally sweet flavour, balanced by garlic, herbs, and a little lemon.
Even better, it’s made with simple, wholesome ingredients and comes together with minimal fuss.
You roast the squash, blend it into a sauce, and toss it with your favourite pasta for a meal that feels both hearty and nourishing.
Is this making your mouth water? Let us show you how to make it.
Why We Love This Recipe
Butternut squash is a great base for creamy vegan sauces. Once roasted, it becomes sweet, smooth, and velvety.
When blended with garlic, a splash of plant milk, and some seasoning, it turns into a comforting sauce that hugs every piece of pasta.
This recipe is naturally gluten-free if you use gluten-free pasta, and it’s also easy to adapt depending on what you have.
It’s the kind of meal that works for a quiet night in, or something a little special shared with family at the table.
How To Make This Vegan Butternut Squash Pasta Yourself
Ingredients
Here’s what you’ll need:
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, peeled
- 350g pasta (fusilli, penne, or rigatoni work well)
- ½ cup unsweetened plant milk (oat, almond, or soy)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ¼ teaspoon ground nutmeg (optional)
- Fresh sage or parsley, for garnish
Method
1. Roast the squash and garlic
Preheat your oven to 200°C (400°F). Spread the butternut squash and garlic cloves on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 25 to 30 minutes until soft and slightly golden.
2. Cook the pasta
While the squash roasts, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions. Reserve half a cup of the pasta water, then drain.
3. Blend the sauce
In a blender, combine the roasted squash and garlic with plant milk, nutritional yeast, lemon juice, nutmeg (if using), and a splash of pasta water. Blend until smooth and creamy. Adjust salt and pepper to taste.
4. Mix and serve
Return the drained pasta to the pot. Pour over the sauce and stir to coat evenly. Add a little more pasta water if needed to loosen the sauce. Serve hot, topped with chopped fresh sage or parsley.
Our Top Tips For Making This Pasta
Roast everything until golden
A little caramelisation adds depth and sweetness to the squash and garlic, which gives the sauce more flavour.
Don’t skip the lemon juice
It brightens up the sauce and balances the richness of the squash.
Blend until very smooth
A high-speed blender helps create that silky texture, but any blender will work with a bit of patience and enough liquid.
Try different herbs
Fresh sage adds a classic autumn touch, but parsley, thyme, or even rosemary also work beautifully.
Variations You May Like To Try
This sauce is a great base for all kinds of add-ins. Stir in sautéed mushrooms or peas for extra texture and flavour. Add crispy chickpeas or roasted broccoli on top for a bit of crunch.
You can also mix in a spoonful of vegan cream cheese or a drizzle of tahini for extra richness.
For a spiced twist, try adding a pinch of cinnamon or smoked paprika to the sauce before blending.
Storage and Leftovers
Leftover pasta can be stored in the fridge for up to three days. Reheat on the stove or in the microwave with a splash of water or plant milk to bring back the creamy texture.
The sauce can also be made ahead and kept in the fridge separately, ready to toss with freshly cooked pasta.
Final Thoughts
Vegan butternut squash pasta is one of those meals that feels like a warm hug in a bowl.
It’s cozy, full of flavour, and easy to make with ingredients you probably already have on hand.
Keep this one bookmarked for cool nights, quiet dinners, or anytime you need something nourishing and comforting.
Our Vegan Butternut Squash Pasta Recipe – Cozy And Comforting
4
servings30
minutes40
minutesIngredients
1 small butternut squash, peeled and cubed
1 tablespoon olive oil
Salt and black pepper, to taste
3 cloves garlic, peeled
350g pasta (fusilli, penne, or rigatoni work well)
½ cup unsweetened plant milk (oat, almond, or soy)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
¼ teaspoon ground nutmeg (optional)
Fresh sage or parsley, for garnish
Directions
- Roast the squash and garlic
- Cook the pasta
- Blend the sauce
- Mix and serve
