Description
This creamy butternut squash pasta features a rich, velvety sauce made from roasted butternut squash, cashews, and fresh herbs. Roasting the squash and aromatics enhances the depth of flavor, while blending with nutritional yeast and balsamic vinegar adds a savory, tangy twist. Tossed with rotini pasta and optionally served with sautéed broccoli, this dish offers a comforting, dairy-free alternative perfect for a wholesome weekday meal.
Ingredients
Roasted Vegetables
- ½ small butternut squash, halved vertically and seeded
- Sea salt and freshly ground black pepper, to taste
- 2 shallots, coarsely chopped (⅔ cup)
- 3 garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
Sauce
- ¾ cup water
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¾ teaspoon sea salt
- Freshly ground black pepper, several grinds
Pasta
- 12 ounces rotini pasta
- Salted water, for cooking pasta
Optional
- Sautéed broccoli, for serving
Instructions
- Roast the Vegetables: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Drizzle the halved butternut squash with olive oil, then sprinkle generously with salt and pepper. Place the squash cut side down on the baking sheet. Wrap the shallots and unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then add to the baking sheet. Roast everything for about 30 minutes or until the squash becomes tender when pierced with a fork.
- Prepare the Sauce: Once roasted, scoop out 1 cup of the butternut squash flesh and add it to a blender along with the roasted shallots, peeled garlic cloves, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, fresh sage leaves, 1 tablespoon thyme leaves, ¾ teaspoon salt, and a few grinds of black pepper. Blend everything until completely smooth and creamy, adjusting consistency with more water if necessary.
- Cook the Pasta: While preparing the sauce, bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Toss Pasta with Sauce: Return the drained pasta to the pot and pour in the creamy butternut squash sauce. Stir to combine thoroughly, adding between ½ cup to 1 cup of the reserved pasta water as needed to loosen the sauce and ensure every piece of pasta is well coated. Taste and adjust seasoning with an additional ¼ to ½ teaspoon salt and black pepper as desired.
- Serve: Plate the pasta, garnish with a few fresh thyme leaves, and optionally top with sautéed broccoli for added texture and flavor. Drizzle a little olive oil over the top if you like an extra rich finish. Serve warm and enjoy!
Notes
- Use raw cashews to achieve a creamy, dairy-free texture in the sauce.
- If you don’t have nutritional yeast, you can substitute with grated Parmesan cheese for a similar umami flavor, though this will affect dietary classification.
- Sautéed broccoli is optional but adds a nice contrast in texture and color.
- Be sure to reserve pasta cooking water to adjust sauce consistency perfectly.
- This recipe can be made vegan by keeping nutritional yeast and omitting any cheese substitutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
