Description
This creamy butternut squash pasta is a comforting and flavorful dish featuring roasted butternut squash blended into a luscious, dairy-free sauce. Enhanced with fresh herbs, nutritional yeast, and a touch of balsamic vinegar, this recipe delivers a rich and velvety texture perfect for a wholesome weeknight meal. Served with rotini pasta and optional sautéed broccoli, it combines simplicity and elegance in every bite.
Ingredients
Scale
Vegetables and Herbs
- ½ small butternut squash (halved vertically and seeded)
- 2 shallots (coarsely chopped, about â…” cup)
- 3 garlic cloves (unpeeled)
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- Sauteed broccoli (for serving, optional)
Dairy-Free Sauce Ingredients
- 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
- Sea salt and freshly ground black pepper, to taste
Pasta
- 12 ounces rotini pasta
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy clean-up and even roasting.
- Roast Squash, Shallots, and Garlic: Drizzle the butternut squash halves with olive oil, sprinkle with sea salt and black pepper, then place them cut side down on the baking sheet. Wrap the chopped shallots and the unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place the foil packet on the baking sheet as well. Roast everything for 30 minutes until the squash is tender when pierced with a fork.
- Blend the Sauce: Scoop out about 1 cup of the roasted butternut squash flesh and transfer it to a blender along with the roasted shallots (peeled from their skins), peeled garlic cloves, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, sage leaves, fresh thyme leaves, ¾ teaspoon salt, and several grinds of black pepper. Blend until the mixture is smooth and creamy.
- Cook the Pasta: Boil a large pot of salted water and cook the rotini pasta according to package directions until al dente. Before draining, reserve 1 cup of the hot pasta water for adjusting sauce consistency.
- Toss and Serve: Drain the pasta and return it to the pot. Stir in the creamy butternut squash sauce, gradually adding between ½ to 1 cup of reserved pasta water to loosen the sauce and evenly coat the pasta. Adjust seasoning with ¼ to ½ teaspoon salt and freshly ground black pepper to taste. Garnish with extra thyme leaves and serve with sautéed broccoli if desired for added color and nutrition.
Notes
- You can substitute raw cashews with soaked sunflower seeds for a nut-free version.
- For a vegan recipe, ensure the pasta used is egg-free.
- If you prefer a thinner sauce, add more reserved pasta water gradually until you reach the desired consistency.
- Roasting the garlic unpeeled softens its flavor; peel it before blending for a smoother texture.
- Sautéed broccoli adds a nice texture contrast but can be omitted or replaced with other veggies like spinach or peas.
- The nutritional yeast adds a cheesy, umami flavor without dairy.
