5 from 9 votes
Vegan Butternut Squash Pasta
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.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
people
Calories:
479 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 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 pasta 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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 479
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.