One of my go-to recipes when I’ve got a butternut squash to use up, this creamy butternut squash pasta sauce is packed with nutrients and makes an amazing alternative to a more traditional tomato pasta sauce.
My family took on an allotment last year, and one of our most successful crops has been, by far, butternut squash.
They are absolutely enormous, and just seem to have a life of their own! Luckily, is there’s one thing everyone in this household loves, it’s butternut squash. So that means soup, stuffed squash, and this beautifully creamy roasted butternut squash pasta sauce have been on the menu over and over again.
This pasta sauce is so creamy that you’d honestly think cream has been used to make it. The secret to vegan creamy goodness is revealed below!
To start with, you need a butternut squash. Obviously.
For almost every recipe using a squash, I do the same thing. Halve it, drizzle it in olive oil and salt and pepper, and then roast it.
Wait for 45 – 50 minutes, and the squash comes out looking so good you could just eat it right then and there.
If you’ve got a huge squash, you could always use one half to make the pasta sauce, and the other for soup, or just slice it up and eat in buddha bowls etc.
You might also like my lentil bolognese recipe!
The secret in this pasta sauce is cashews. Cashews are an absolute game-changer for vegan cooking.
Cashew nuts can be used to make all kinds of amazing creations. From smooth cheese sauces to insanely good raw cheesecakes – which is absolute madness considering it’s just an unassuming little nut!
I’ve made this pasta sauce with both soaked and unsoaked cashews and honestly, I don’t really notice a huge difference either way – so go with your own preference (unsoaked is obviously a lot quicker).
In the photos for this post, I roasted some large mushrooms to add at the last minute, and also added some fresh basil. Super simple, but super delicious. The sauce packs such a punch that you really don’t want to add too much to your plate.
However, I’ve also listed some other optional extras in the recipe card below in case you want to mix things up.
- 1 butternut squash
- 100ml boiled water
- 1 vegetable stock cube
- 30g cashew nuts
- 300g fusilli pasta
- handful fresh basil
- salt and pepper
- red pepper flakes
- 1 tbsp olive oil
- 500g rigatoni/fusilli/spaghetti pasta
- roasted mushrooms
- roasted eggplant/aubergine
- roasted cherry tomatoes
- Preheat your oven to 180 degrees C
- Cut your butternut squash in half, then scoop out the seeds
- Pour over the olive oil and some salt and pepper, and roast the butternut squash for around 50 minutes (depends on how big your squash is!)
- Remove the squash from the oven and allow to cool for 10 minutes or so
- Spoon the butternut squash flesh out from the skins and into a food processor or blender with the stock, cashew nuts, red pepper flakes if using, and more seasoning if needed. Blend.
- Cook your pasta according to instructions, drain, and then stir in the pasta sauce on low heat. Top with the basil and any additional toppings before serving.
If you have a particularly large butternut squash, you may want to up the number of cashews and stock you use. There are no 'rules' with this recipe - how thick or runny you want it depends on your own tastes!
Amount Per Serving: Calories: 684Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 375mgCarbohydrates: 122gFiber: 18gSugar: 15gProtein: 23g