Vegan Butternut Squash Pasta

Name: Vegan Butternut Squash Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 people
Ingredients: 2 ½ cups butternut squash; 1 large red bell pepper; 1 large carrot; 2 tbsp olive oil; 10 oz rigatoni; 10 oz silken tofu; 1 red chili pepper; ½ tbsp maple syrup; ¼ cup nutritional yeast; 1 cup plant-based milk; 1 tsp cumin; 1 tsp paprika; 1 tsp garlic powder; ½ tsp Turmeric; ½ tsp salt; 1 large onion; 2 tbsp tomato paste; ⅓ cup vegan cheese; 1 cup spinach

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 people
Calories
479 kcal
Course
Main Course
Cuisine
Vegan

Vegan Butternut Squash Pasta

Omar Parker

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This vegan butternut squash pasta is creamy, wholesome and full of comforting savory flavors. Packed full of caramelized roasted vegetables and warming spices, it's perfect for an easy and fuss-free dinner.

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Ingredients

Servings

2 ½ cups butternut squash peeled and cubed
1 large red bell pepper de-seeded and chopped
1 large carrot peeled and chopped
2 tbsp olive oil
10 oz rigatoni or any pasta of choice - ensure gluten-free if necessary
10 oz silken tofu
1 red chili pepper de-seeded
½ tbsp maple syrup
¼ cup nutritional yeast
1 cup plant-based milk
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
½ tsp Turmeric
½ tsp salt
1 large onion diced
2 tbsp tomato paste
⅓ cup vegan cheese grated, optional
1 cup spinach chopped

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Instructions

Preheat the oven to 200 degrees C (400 F) and line a large baking tray with parchment paper.
Add the butternut squash, bell pepper, carrot and 1 tbsp of the olive oil to a mixing bowl and stir together well. Transfer the vegetables to the baking tray and bake for 25-30 minutes, until fully softened and crispy.
When the vegetables are almost done, start cooking the rigatoni (or any other pasta of your choice) according to packaging instructions.
Transfer the roasted vegetables to a food processor together with the silken tofu, red chili, maple syrup, nutritional yeast, plant based milk, cumin, paprika, garlic powder, turmeric and salt. Blend until smooth.
Heat the rest of the olive oil in a large pan over a medium heat and add the onion. Cook for a minute, then add the tomato paste and cook for 2-3 minutes more, until softened.
Pour the sauce into the pan and add the vegan cheese, together with the spinach. Stir until the spinach wilts.
Drain the pasta and add it to the frying pan, stirring for a few minutes more. Serve with fresh herbs of your choice.

Equipments used:

Notes

To stop the pasta and spinach going soggy, store/freeze the sauce separately.
To stop the pasta and spinach going soggy, store/freeze the sauce separately.

Nutrition Information

Show Details

Calories 479kcal (24%) Carbohydrates 75g (25%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 2g (10%) Sodium 549mg (23%) Potassium 851mg (24%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 10523IU (210%) Vitamin C 39mg (43%) Calcium 182mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 479 kcal

% Daily Value*

Calories	479kcal	24%
Carbohydrates	75g	25%
Protein	17g	34%
Fat	13g	20%
Saturated Fat	2g	10%
Sodium	549mg	23%
Potassium	851mg	18%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	10523IU	210%
Vitamin C	39mg	43%
Calcium	182mg	18%
Iron	4mg	22%