Butternut Squash Pasta (Vegan + Gluten-Free)
This Creamy Butternut Squash Pasta is both vegan and gluten-free! It has all the fall feels and is a comforting, healthy dish for the whole family!
Ingredients
- 12 ounces butternut squash, cubed (I use the pre-cut package from Trader Joe’s)
- 1 small onion, loosely chopped
- 4 small garlic cloves, kept whole
- 2 tablespoons avocado oil
- 1 cup full-fat coconut milk
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 teaspoon white wine vinegar
- 2 tablespoons dried sage
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- Black pepper to taste
- Pinch of nutmeg
- 8 ounces chickpea rotini pasta, I use the Banza brand
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Line a baking tray with parchment paper and lay cubed butternut squash on top. Drizzle 1 tablespoon avocado oil over the butternut squash and a sprinkle of salt and pepper on top.
- Place onion and garlic on a small piece of aluminum foil and drizzle the remaining tablespoon of avocado oil over them. Wrap the foil around the onion and garlic to cover and place next to the squash on the tray.
- Roast butternut squash, onion, and garlic for 20 minutes.
- Meanwhile, cook pasta according to package instructions and reserve 1/8th cup or so of the pasta water when draining the water.
- In a blender, combine all ingredients except for pasta and pasta water. Blend until smooth.
- Pour sauce over cooked pasta and mix well. Add reserved pasta water to thin out sauce if needed.
Notes
Serving suggestions: Top with roasted chickpeas, slivered almonds, parmesan, and a big salad.
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