Description
A rich and creamy vegan butternut squash pasta sauce that’s both comforting and nutritious, perfect for pasta or drizzling over vegetables.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 12 oz pasta of your choice
Instructions
- Preheat your oven to 400°F (200°C). Spread the diced squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes or until fork-tender.
- Heat a large pan over medium heat. Add a splash of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Place the roasted butternut squash in a blender with the sautéed onions and garlic, vegetable broth, oregano, and basil. Blend until smooth and creamy, adjusting the seasoning as needed.
- Cook the pasta according to package instructions. Drain and reserve some pasta water.
- Combine the cooked pasta and butternut squash sauce in the pan. Stir well to coat the pasta, adding reserved pasta water if needed to thin the sauce.
- Serve hot, optionally garnished with nutritional yeast or fresh herbs.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to four days. Can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg