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Creamy Butternut Squash Pasta

3.07 from 46 votes
Just in time for fall - this butternut squash pasta is delicious and hearty!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb penne pasta
  • 3 tbsp olive oil separated
  • 1 tbsp minced garlic
  • ½ cup white onion diced
  • 2 cups butternut squash diced
  • 1 cup cashews soaked*
  • 1 cup plain rice milk
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ⅛ tsp ground nutmeg
  • 1 1/2 tsp salt
  • ⅛ tsp black pepper
  • Vegan parmesan, for topping

Method
 

  1. Cook pasta until al dente. Drain and toss in 1 tablespoon of olive oil to keep from sticking.
  2. Heat 2 tbsp olive oil in a large skillet over low-medium heat. Add the garlic, onion and squash. Cook for ~10 minutes, stirring occasionally until the squash is penetrable with a fork.
  3. Add the veggies to a blender with rice milk, cashews and spices. Blend until creamy.
  4. Add the sauce back to the skillet and sauté for about 5 minutes, stirring often, to warm. Stir in the cooked pasta. Serve topped with vegan parmesan.

Notes

*Soak cashews for 2 hours before using to ensure a creamy texture.