Creamy Vegan Butternut Squash Pasta Recipe (Dairy-Free & Irresistibly Cozy)

🧡 Welcome to the Coziest Bowl of Fall Pasta

There’s nothing quite like a bowl of creamy pasta to bring instant comfort—and when that creaminess comes entirely from vegetables and whole foods? That’s pure plant-based magic. This Vegan Butternut Squash Pasta Recipe is not just cozy and satisfying; it’s also nutrient-rich, family-friendly, and entirely dairy-free. Roasted butternut squash blends with soaked cashews, garlic, herbs, and nutritional yeast to create an ultra-silky sauce that hugs every noodle.

Perfect for chilly evenings, meal prep, or impressing guests, this vibrant dish is proof that wholesome ingredients can deliver gourmet-level flavor—without the cheese, cream, or butter.

❤️ Why You’ll Love This Recipe

• Creamy without dairy – thanks to cashews and roasted squash
• Rich in flavor – garlic, sage, and onion bring cozy fall vibes
• Meal-prep friendly – sauce keeps well for 4 days or can be frozen
• Customizable – add protein, greens, or spices to your liking
• 100% vegan, gluten-free adaptable, and kid-approved

🛒 Ingredients

🌟 For Roasting:

• 1 medium butternut squash (about 3 lbs), peeled and cubed
• 1 medium yellow onion, quartered
• 4–6 cloves garlic, whole and peeled
• 2 tbsp olive oil or avocado oil
• 1 tsp dried sage (or 1 tbsp fresh)
• ½ tsp thyme (optional)
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• Pinch of red pepper flakes (optional)

🌟 For the Creamy Sauce:

• ¾ cup raw cashews, soaked
• 1 cup unsweetened plant-based milk (almond, oat, soy, or cashew)
• ¼ cup nutritional yeast
• 1 tbsp lemon juice
• Reserved roasted veggies
• Reserved pasta water

🌟 For the Pasta:

• 1 lb (16 oz) pasta of your choice (penne, shells, fusilli, or fettuccine; gluten-free if needed)

🌟 Optional Garnishes:

• Toasted pumpkin seeds (pepitas)
• Crispy sage leaves
• Fresh parsley, chopped
• Vegan parmesan
• Drizzle of olive oil or lemon zest

👩‍🍳 How to Make Vegan Butternut Squash Pasta

🔪 Step 1: Soak the Cashews

Place raw cashews in a bowl and cover with boiling water. Let them soak for 30–60 minutes (or soak overnight in the fridge for creamier results). Drain before blending.

🔥 Step 2: Roast the Veggies

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread out squash cubes, onion quarters, and garlic cloves. Drizzle with olive oil and season with sage, thyme, salt, pepper, and red pepper flakes. Toss well.

Roast for 35–40 minutes, stirring halfway through, until squash is fork-tender and lightly caramelized.

🍝 Step 3: Cook Pasta & Save Water

Cook pasta in a large pot of salted water until al dente. Before draining, reserve 1.5 to 2 cups of pasta water. This starchy liquid will help emulsify the sauce.

🌀 Step 4: Blend the Sauce

In a high-speed blender, combine roasted squash, onion, garlic, soaked cashews, plant milk, lemon juice, and nutritional yeast. Blend until thick and smooth.

Gradually add reserved pasta water, ¼ cup at a time, until you reach a pourable, creamy consistency.

🧂 Step 5: Season and Adjust

Taste the sauce and adjust: add more salt, lemon juice, or nutritional yeast if needed. Blend again to combine.

🍽️ Step 6: Toss and Serve

Return drained pasta to the pot. Pour over the sauce and mix gently over low heat until heated through. If needed, add a splash more pasta water or milk to loosen.

Top with garnishes and serve warm.

🍴 Serving Ideas

⭐ Pair with:

• A crisp arugula salad with lemon vinaigrette
• Roasted Brussels sprouts or broccoli
• Garlic bread with vegan butter and herbs

⭐ For Protein Boost:

• Stir in chickpeas or cannellini beans
• Top with sautéed vegan sausage
• Add crispy tofu or tempeh

⭐ Add Greens:

Stir in baby spinach or kale during the final simmer for extra nutrients and color.

🧊 Storage & Leftovers

• Fridge: Store sauce or pasta in an airtight container for up to 4 days.
• Freezer: Sauce can be frozen for up to 3 months. Reheat slowly and stir well.
• Reheat: Warm gently in a pan with a splash of plant milk or water to restore creaminess.

🧠 Expert Tips for Success

• Roast, Don’t Boil: Roasting caramelizes the squash and garlic, adding depth of flavor.
• Don’t Skip Pasta Water: It’s essential for silky, clingy sauce texture.
• Blend Until Velvety: High-speed blenders like Vitamix work best. If using a standard blender, soak cashews longer and blend in batches.
• Customize It: Adjust salt, acid, and umami (nutritional yeast) based on taste.
• Garnish Generously: Don’t skip toppings—they elevate flavor, texture, and presentation.

📋 Nutrition Facts (Per Serving – Approximate)

🙋‍♀️ FAQ: Your Vegan Pasta Questions, Answered

Can I make this nut-free?
Yes! Sub cashews with sunflower seeds, silken tofu, or white beans for similar creaminess.

How do I keep the sauce smooth after freezing?
Thaw overnight in the fridge, then reheat gently. Whisk in extra plant milk or water to revive texture.

Can I skip nutritional yeast?
You can, but it adds cheesy umami flavor. Try white miso paste or vegan parmesan as a substitute.

Is this gluten-free?
It can be! Just use your favorite gluten-free pasta and follow the same instructions.

Sauce too thick or thin?
Add more pasta water if too thick. Simmer to reduce if too thin. Cashew-based sauces are very forgiving.

🔄 Recipe Variations

• Spicy Version: Add chili flakes or chipotle powder to the blender.
• Smoky Flavor: Try smoked paprika or roasted red peppers.
• Herb Twist: Swap sage for rosemary or fresh basil.

🥄 Final Thought from Elizabeth

This recipe is a celebration of what plant-based cooking is all about: turning simple, humble ingredients into something warm, beautiful, and satisfying. Whether you’re new to dairy-free meals or a seasoned vegan, this pasta will win you over with its creamy texture and rich flavor. Add it to your fall favorites—you won’t regret it.