Roasted Butternut Squash Pasta Sauce | Vegan

Today, we're going to show you how to make a vegan creamy roasted butternut squash pasta sauce that is both gluten-free and absolutely delicious. Trust us - once you try this butternut squash sauce recipe, you'll never return to plain old spaghetti again!

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We love butternut squash, it is widely used in Argentinean cuisine, and while living in Mexico for years, it was challenging to get our hands around a nice baby butternut squash.

Thankfully that's not the case here in Italy, so we have been able to enjoy making many of our staple butternut squash recipes and enjoy its slightly sweet flavor in dishes varying from simple soups and roasted butternut squash to fill ravioli or making butternut squash risotto.

This creamy butternut squash pasta is perfect for a chilly fall day, or you can also enjoy it during summertime in its cold pasta salad version. Plus, it's vegan and gluten-free, so that everyone can enjoy it!

This roasted butternut squash pasta was inspired by my carrot tops pesto pasta salad on this site and pairs well with these healthy roasted Brussels sprouts or green beans with toasted almonds.

Jump to:

• 🧾 Ingredients
• 🔪 Instructions
• 🍶 Substitutions
• 📖 Variations
• 🍽 Equipment
• 🥡 Storage
• 🥢 How to serve
• 🍝  More vegan pasta recipes
• 📋 Recipe
• 🌡️ Food safety
• 💬 Reviews and Comments

🧾 Ingredients

To make this vegan butternut squash macaroni and cheese, you need a couple of vegan kitchen staples plus veggies.

• Butternut Squash: This vibrant veggie is the heart of the sauce, offering a creamy texture and a natural sweetness. Plus, it's packed with vitamins A and C, making your pasta not just tasty but also nutritious.
• Garlic: A flavor powerhouse that adds a zesty kick to the sauce. It's also known for its antioxidant properties, so you're doing your body a favor with every bite.
• Fresh Thyme: This herb elevates the dish with its earthy and slightly minty notes. It's a classic pairing with squash and brings a touch of sophistication to the table.
• Vegan Butter: Adds that rich, buttery flavor we all crave, but without the dairy. It also helps in blending the sauce to a silky-smooth consistency.
• Leek: Provides a subtle onion-like flavor without overpowering the dish. Leeks are also a good source of vitamins A, C, and K.
• Raw Cashews: These nuts are the secret to the sauce's luxurious creaminess. They're also a great source of healthy fats and protein.
• Nutritional Yeast: The vegan's answer to Parmesan, it gives the sauce a cheesy, umami flavor. Plus, it's fortified with B-vitamins, so it's a win-win!
• Lemon Juice: Adds a touch of brightness to balance out the richness of the sauce. It also helps in absorbing the iron from the green peas.
• Bow Tie Pasta: Its unique shape holds onto the sauce well, making every bite a flavor bomb. Plus, it's just fun to eat, and who doesn't love that?
• Frozen Green Peas: These little green gems add color and a pop of sweetness. They're also a good source of fiber and protein.
• Optional: Nutmeg: A pinch can add a warm, nutty aroma that complements the squash and spices up the dish. It's your secret weapon for that extra oomph!

See the recipe card for quantities.

🔪 Instructions

Hint: you can also use acorn squash and bake it using an air fryer.

Serve with freshly ground black pepper and vegan parmesan cheese; we use our vegan 5 minutes parmesan.

Hint: If you find it too thick, add some of the reserved pasta water to help coat the pasta.

🍶 Substitutions

This creamy butternut squash pasta recipe is a quite versatile dish to make; just pay attention to the proportions. See some of the common replacements that we have tried.

• Butternut squash - instead of a baby butternut squash to make the creamy sauce you can also use your favorite winter squash; use pumpkin, sugar pumpkin, kabocha squash, or acorn squash.
• Leeks - use shallots and yellow or white onion. You can also use the white bottoms of spring onions.
• Lemon juice - you can use lime or a teaspoon of apple cider vinegar.
• Cashews - although we strongly recommend using cashews, you could achieve a similar result using hulled almonds.
• Thyme - rosemary makes an equally yummy pasta dish. We also like using fresh basil or fried crispy sage.
• Frozen peas - you could use canned peas; just add the drained peas right before serving instead of exposing them to heat. You can also skip them, although we think they add a lovely texture and color to the dish.
• Gluten-free - simply use your favorite short gluten-free pasta. Penne, rigatoni, macaroni, fusilli, or elbow pasta work well.
• Nutritional yeast - replace nutritional yeast with your favorite vegan parmesan cheese.
• Vegan butter - you can use olive oil instead. To make butternut squash pasta vegan, the trick is to use good quality vegan butter; go for the earth balance (affiliate link) if you want a homemade version, love this vegan butter recipe.

📖 Variations

• Spicy - add red pepper flakes while cooking to imbue heat into the dish.
• Herbs - to add a more accentuated fall flavor, use crispy fried sage leaves instead of thyme.
• Pasta - to make vegan butternut squash macaroni and cheese, switch the pasta selection to macaroni (elbow pasta).

Instead of using roasted squash, you could simply steam or boil the squash and add a couple of drops of smoked paprika to make up for the umami flavor.

🍽 Equipment

A blender (affiliate link)is essential to make the roast butternut squash pasta sauce, creamy. Use a high-speed blender or a good-quality food processor.

Try using a large baking sheet, so the butternut squash dice roast well.

🥡 Storage

Storage & Reheating Instructions

In the Fridge

• Keep it Fresh: Store any leftover sauce and pasta separately in airtight containers. They'll stay good for up to 2 days.
• Reheat and Eat: To reheat, place the sauce in a saucepan over low heat, stirring occasionally. For the pasta, a quick 2-minute zap in the microwave should do the trick. Combine and enjoy!

Meal Prep

• Batch Cook: Make a double batch of the sauce and freeze half for later. Cook the pasta and peas only for the meals you'll eat within the next 3-4 days.
• Mix 'n' Match: Keep the sauce, pasta, and peas separate. This way, you can easily switch it up—think stuffed bell peppers one day and a creamy pasta bake the next!

🍝  More vegan pasta recipes

If you like this butternut squash pasta recipe, I am sure you would also love these house-favorite pasta dishes.

We love pistachios, and this Pistachio pesto pasta salad is so satisfying, elegant, and easy to make that it will have your guest asking for the recipe immediately!

Do you love carrots but don't know what to do with those carrot greens? Make a Carrot tops cold pasta salad and brings it to your next potluck party!

Have the Easy vegan puttanesca sauce, a traditionally vegan Italian recipe, that is put together in 15 minutes with a base of capers and black olives, with a sharp and captivating flavor!

Read on: how to make your own fresh vegan pasta dough, homemade noodles, and butternut squash ravioli!

⭐ If you try this vegan mac'n'cheese recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe