Description
This creamy, plant-based Butternut Squash Pasta Sauce is smooth, comforting, and super easy to make with just a handful of wholesome ingredients. Perfect for a weeknight dinner or a cozy Vegan Mac & Cheese twist!
Ingredients
Scale
- 16 oz frozen diced butternut squash
- 1 ½ cups chopped fresh tomatoes
- ½ yellow onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- 1 lb pasta of your choice
- ⅓ cup reserved pasta water
Instructions
- Prep the Oven & Veggies
- Preheat your oven to 450°F and line a baking sheet with parchment paper. Spread the frozen squash, chopped tomatoes, and sliced onion evenly across the sheet.
- Season & Roast
- Drizzle the veggies with olive oil, then sprinkle with salt, black pepper, and thyme. Toss gently to coat everything evenly. Roast in the oven for about 20 minutes, until the squash is tender and the edges of the onion and tomatoes start to caramelize.
- Cook the Pasta
- While the vegetables roast, cook your pasta according to the package instructions. Before draining, scoop out ⅓ cup of the starchy pasta water and set it aside.
- Blend the Sauce
- Transfer the hot roasted veggies to a blender. Add the reserved pasta water and blend until smooth and creamy. Taste and adjust seasoning as needed.
- Combine & Serve
- Toss the cooked pasta with the squash sauce until every noodle is coated. Serve immediately, topping with Parmesan cheese or a plant-based alternative if desired.
Notes
Tip: For an extra layer of flavor, sprinkle fresh herbs like basil or parsley over the finished dish.
Nutrition
- Calories: 367 kcal
- Sugar: 5 g
- Sodium: 398 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 11 g