Vegan Butternut Squash Pasta

Creamy Butternut Squash Pasta

Course Main Course


  • 2 portions of pasta
  • 300 g butternut squash (or any squash)
  • 200 ml unsweetened plant milk (I used almond)
  • 2 tbsp nutritional yeast
  • 1 tsp garlic granules
  • 1 tsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp apple cider vinegar

To serve

  • Crispy sage
  • Crispy smoky squash seeds


  • Peel the butternut squash and cut into approx 2cm chunks. Put your pasta on to boil as per packet instructions. Steam the butternut squash cubes over the cooking pasta. I just use a sieve with a pot lid over the top but you can use a steaming basket if you have one.
  • Once the pasta is al dente, check the squash with a knife – it should slice through with no resistance. If it doesn’t, use a slotted spoon to remove the cooked pasta and continue steaming the squash. If the squash is cooked, drain pasta.
  • Add the squash to a blender with the milk, nutritional yeast, salt, oil, smoked paprika and vinegar. Blend until silky smooth. It might take a couple of minutes depending on the type of squash. Season with salt and pepper to taste.
  • Add the pasta back into the pot and pour over the squash sauce. Coat well in the sauce and heat through. Serve with crispy sage and a scattering of roast squash seeds if using. Enjoy!
Keyword butternut squash, pasta, squash

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