Vegan Butternut Squash Pasta

This creamy, nutritious, and flavorful vegan butternut squash pasta is made with hearty savory ingredients. This meal is ideal for a quick and hassle-free lunch or dinner because it is loaded with roasted veggies that have been caramelized and toasty spices.

In England, it appears to be the coldest winter ever. I’m doing all in my power to prevent myself from freezing after a week of snow and below-freezing weather. It’s comfort food at its best, and I now turn to this vegan butternut squash pasta recipe whenever I need to warm myself in the cold. Additionally, roasting the squash in the oven heats up my apartment!
About this vegan butternut squash pasta

This one’s for you if you enjoy both butternut squash and pasta. The two complement each other quite well. The slightly spicy and perfectly smooth sauce is evenly covered on each slice of rigatoni, which practically melts in your mouth.

The squash gets extremely earthy and creamy when pureed after being roasted until it is soft and caramelized. Creamy, I’ll say it once more. It’s incredible how a sauce can be so rich without adding added milk or cashews. Silken tofu, which melts to lend smoothness and decadence, is the secret ingredient.

Additionally, this is a fantastic illustration of how delectable meals can be healthful. This butternut squash pasta is rich in vitamins and nutrients and is packed with hidden vegetables, making it ideal for chilly winter nights spent inside.

Ingredients and substitutions

This vegan butternut squash pasta’s ingredients are very inexpensive and simple to get.

• Butternut squash, red bell pepper, and carrots are vegetables. Although this is my preferred arrangement of roasted vegetables, you might play about a little by, for instance, substituting pumpkin for the butternut squash.
• oil of olives to guarantee optimum roasting of the vegetables.
• Pasta. I use gluten-free rigatoni, but you can substitute your preferred brand.
• supple tofu You don’t need to press silken tofu, in contrast to tofu that is stiffer. It will disintegrate into the sauce to provide decadence and creaminess.
• Chili red. To make sure it’s not too hot, I remove the seeds.
• maple sugar. Another option is agave syrup.
• dietary yeast. This essential ingredient, also referred to as “nooch,” provides a cheesy, nutty flavor to vegan dishes.
• Animal-free milk. You can use any, but I like oat.
• Cumin, paprika, garlic powder, turmeric, and salt are among the spices. According to your preferences, you can change the amounts.
• Onion.
• Tomatoes paste.
• Dairy-free cheese Since I am aware that not everyone enjoys vegan cheese, this is optional.
• Spinach

How to make this vegan butternut squash pasta

• Firstly, remember to first set your oven’s temperature to 200 degrees C. (400 F). Afterward, cover a sizable baking sheet with parchment paper.

• Then combine the butternut squash, bell pepper, carrot, and 1 tablespoon of the olive oil in a mixing dish. Place the vegetables on the baking sheet and bake for 25 to 30 minutes, or until crisp and completely soft.
• Start cooking the rigatoni (or any other type of pasta of your choice) per the directions on the package once the vegetables are almost done.
  

• Then add the silken tofu, red chili, maple syrup, nutritional yeast, plant-based milk, cumin, paprika, garlic powder, turmeric, and salt to the blender along with the roasted vegetables. Smooth this out using a blender.
• The onion is added to the remaining olive oil that has been heated in a sizable pan over medium heat. After cooking for a minute, add the tomato paste and cook for a further two to three minutes, or until soft. 

  

• Add the vegan cheese and spinach to the pan after adding the sauce. Up until the spinach wilts, stir this.

• Last but not least, drain the pasta and add it to the frying pan while continuing to stir. Add fresh herbs of your choosing to your vegan butternut squash pasta before serving.

Storing and freezing instructions

Keep the sauce separate whether you want to freeze or refrigerate. The pasta will become soggy and lose flavor if the sauce is stored with the pasta and spinach. Just be sure to defrost completely before heating. The sauce will keep for up to 4 days in the refrigerator or 2 months in the freezer.

Tips and tricks for success

• A squash can be quite difficult to chop. I split my butternut squash in half lengthwise, scooped out the seeds, then peeled it for this spaghetti dish. This, in my opinion, makes cutting it into cubes simpler.
• Or, if that still sounds like too much work, you can use frozen squash from the grocery store; just roast it in accordance with the pack’s directions.
• Try other vegetables and seasonings if you like. You might substitute parsnip or carrot for the butternut squash or pumpkin, respectively. Keep the seeds in your chili if you prefer it spicy, and extra maple syrup if you prefer it sweet.