Butternut Squash Carbonara

Name: Butternut Squash Carbonara
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 serving
Ingredients: 2 tsp olive oil; 1/4 cup finely chopped onions; 2 garlic cloves; 1/4 tsp pepper flakes; 1 tbsp fresh sage; 1/2 tsp salt; 1/4 tsp black pepper; 1/3 cup cashews; 2 tbsp nutritional yeast; 1 1/4 cup veggie broth or water; 2 cups butternut squash; 2 tsp lemon juice; 1/2 tsp Miso paste; 8 oz fettuccine; 7 oz firm or extra firm tofu; 2 tsp oil; 1.5 tbsp soy sauce; 1.5 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp sugar

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5.0

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings
2
Calories
569 kcal
Course
Main Course
Cuisine
American

Butternut Squash Carbonara

Danielle Hudson

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This Vegan Butternut Squash Carbonara is a dairy-free spin on the traditional Italian Carbonara recipe with a creamy cashew cheese butternut squash carbonara sauce! Serve with crispy roasted smoky bacon-ish tofu. Options for Nutfree Glutenfree Soyfree

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Ingredients

Servings

For the pasta sauce:

2 tsp olive oil
1/4 cup finely chopped onions
2 garlic cloves minced
1/4 tsp pepper flakes
1 tbsp fresh sage
1/2 tsp salt
1/4 tsp black pepper
1/3 cup cashews
2 tbsp nutritional yeast
1 1/4 cup veggie broth or water
2 cups butternut squash cubed
2 tsp lemon juice
1/2 tsp Miso paste optional
8 oz fettuccine

For the Tofu:

7 oz firm or extra firm tofu pressed for at least 15 minutes, and then drained and cubed into 1/4th inch cubes
2 tsp oil
1.5 tbsp soy sauce
1.5 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sugar or maple syrup

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Instructions

Add oil to a skillet over medium heat, add in the onion and garlic and cook until transluent.
Add in the sage and pepper flakes and mix in. Add in the butternut squash and cook until the butternut squash starts to get golden on some edges. This may not happen if you're using frozen butternut squash.
Add in the rest of the ingredients under sauce, and cover and mix well. Then cover and cook for 10-12 minutes or until the butternut squash is tender to preference.
Take off heat and let the mixture cool a bit before adding to a blender and blending until smooth.
Meanwhile make your fettuccine according to instructions on the package and cook until al dente, then combine the sauce to the fettuccine in a bowl, or you can also add it to a skillet to reheat, and cook it a little bit more. This helps thicken the sauce and also melds the flavors together
Meanwhile, make the smoky tofu by combining the cubed tofu with the oil, soy sauce, smoked paprika, garlic, and maple syrup in a bowl to coat really well.
Spread out the tofu on a parchent-ined baking sheet. Spread it out so that most of the cubes are not touching each other. Preheat the oven to 425 F (218 c ) then add the baking sheet to the oven when it's heated up. Bake for 10 minutes, then move it around, and then bake for another few minutes, and then keep an eye on the tofu. Take it out once the pieces start to get dry-ish and crunchy. The tofu can burn easily, so keep an eye after 14-15 minute mark. Serve the tofu on top of the butternut squash fettuccine.To store, keep the topping separate from the pasta and refrigerate for upto 3 days.,

Notes

Nutfree: To make this without cashews, omit the cashews and use a 1/3 cup of pumpkin seeds, or while blending the sauce, add in a 1/3 cup of silken tofu. This tofu based sauce will have to be reheated to thicken again
Glutenfree : use Glutenfree pasta of choice
Soyfree: use chickpea flour tofu to make the topping with coconut aminos instead of soy sauce or use coconut bacon
You can actually use canned butternut squash puree, which cuts the prep time down by an hour at least! Use 3/4 cup butternut or pumpkin purée
fresh sage sub: use a mix of dried and rubbed and not more than 1 tsp. Is using just dried then use 1/4 tsp

Nutrition Information

Show Details

Calories 569kcal (28%) Carbohydrates 65g (22%) Protein 25g (50%) Fat 26g (40%) Saturated Fat 4g (20%) Cholesterol 33mg (11%) Sodium 570mg (24%) Potassium 913mg (26%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 15695IU (314%) Vitamin C 34mg (38%) Calcium 238mg (24%) Iron 6mg (33%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 569 kcal

% Daily Value*

Calories	569kcal	28%
Carbohydrates	65g	22%
Protein	25g	50%
Fat	26g	40%
Saturated Fat	4g	20%
Cholesterol	33mg	11%
Sodium	570mg	24%
Potassium	913mg	19%
Fiber	9g	36%
Sugar	8g	16%
Vitamin A	15695IU	314%
Vitamin C	34mg	38%
Calcium	238mg	24%
Iron	6mg	33%