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Creamy Butternut Squash Pasta Sauce: Easy Vegan Recipe

Creamy Vegan Squash Fusilli

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 3 cups Winter squash
  • 2 tbsp Olive oil
  • 1 cup Yellow onion
  • 3 cloves Garlic
  • 2 tbsp Tomato paste
  • 1.5 cups Vegetable broth
  • 0.5 cups Raw cashews
  • 3 tbsp Nutritional yeast
  • 12 oz Fusilli pasta
  • 0.25 cups Vegan grated cheese

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tbsp of olive oil, salt, and pepper. Roast for 25 minutes until fork-tender.
  • While the squash roasts, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Sauté the diced onion for 5 minutes until translucent, then add the minced garlic and tomato paste, cooking for 1 more minute.
  • Transfer the roasted squash, sautéed onion and garlic mixture, vegetable broth, soaked cashews, and nutritional yeast to a high-speed blender. Blend on high until completely smooth.
  • Bring a large pot of salted water to a boil. Cook the fusilli according to the package instructions until al dente, then drain (reserving 1/4 cup of pasta water).
  • Toss the cooked fusilli with the blended mixture, adding reserved pasta water as needed to reach your desired consistency. Serve warm, topped with vegan grated cheese.