This butternut squash and white bean pasta sauce is thick, creamy, and full of flavour. A healthy and hearty recipe that is packed with protein and iron, this has become one of our go-to weeknight recipes for a tasty and filling dinner that’s easy to whizz together.
I first started making this recipe when I started weaning my baby – as a plant-based family, I’m conscious of getting enough protein and iron into her diet, and so adding white beans to a pasta sauce was an easy way to give a simple meal that extra boost!
However, it’s now become a staple meal around here, with the beans making the perfect addition for a rich and creamy pasta sauce. Another staple pasta dish I love to make is this deliciously hearty vegan chick’n and tomato pasta, baked feta pasta with butternut squash, or this creamy orzo mac and cheese!
How to make butternut squash and white bean pasta
To start with, preheat your oven to 200 degrees C. Cut your butternut squash lengthways and scoop out the seeds (I use an ice cream scoop for this which works great!). Drizzle over a little olive oil and seasoning, then roast your squash on a baking tray for 45 minutes or until the squash is cooked through.
In a blender, add your white beans, plant-based milk, nutritional yeast, garlic, herbs, and cornflour. Scoop out the butternut squash flesh and add to the blender, then blitz into a smooth sauce. Pour the sauce into a pan and cook on low heat, stirring gently so the sauce can warm and thicken.
Cook your pasta according to packet instructions (I would keep the pasta a little on the al dente side so it can finish cooking in the sauce itself). Add your cooked pasta to the sauce along with a little pasta water, and combine so the pasta is well coated.
Serve with a scattering of fresh parsley, black pepper, and some red pepper flakes for a little kick!
What pasta to serve with this butternut squash and white bean pasta?
My go-to pasta is always rigatoni, but this pasta sauce could also go great with pasta shells or tagliatelle – or to be honest, whatever your favourite pasta is!
Other recipes you might like to try:
- Vegan Spinach Pasta
- Vegan Creamy Sausage Pasta
- Roasted Red Pepper and Butternut Squash Soup
- Butternut Squash and Sweet Potato Soup
- Quick & Easy Courgette Pesto Pasta
- Baked Boursin Pasta
- 1 butternut squash
- 1 400g tin of white beans, drained (I use cannellini beans)
- 80ml plant-based milk
- 1 tsp paprika
- 0.5 tsp dried parsley
- 1 tbsp cornflour
- 150g rigatoni pasta
- salt and pepper to taste
- Pre-heat your oven to 200 degrees C. Cut your butternut squash in half lengthways, scoop out the seeds (an ice-cream scoop works amazingly for this!), then drizzle the squash with olive oil and roast for 1 hour.
- Scoop out the flesh and add to your blender along with the beans, herbs, and milk. Add salt and pepper to taste.
- Blend the ingredients to make a smooth pasta sauce - you might need to add a splash more milk to loosen it up.
- Cook your pasta according to the packet ingredients.
- In a pan, gently heat up your sauce, then add the cooked pasta and combine.
- This dish is fabulous as it is, but you could add some crispy vegan bacon bits or toasted walnuts and red pepper flakes on top to give it a little crunch!