This Creamy Vegan Butternut Squash Pasta combines roasted butternut squash, cannellini beans, spinach, and cozy fall spices in a rich, velvety sauce. Easy, dairy-free, and packed with plant-based protein, it’s the perfect healthy fall pasta for weeknight dinners or meal prep.

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Fall is prime time for some of my favorite seasonal produce, and butternut squash is easily at the top of my list. As soon as the weather starts cooling down, I almost always seem to have a squash sitting on my counter, and I’m eager to add it to pretty much everything, including soups, salads, bowls, and (of course) pasta.

This Creamy Vegan Butternut Squash Pasta is such a delicious, cozy recipe and a great way to embrace the fun fall vibes and use up that extra squash. Roasting the squash brings out its sweetness, while rosemary, cinnamon, and nutmeg give the sauce a warm, fall-inspired flavor. Cannellini beans get blended right into the sauce too, making it extra creamy and adding a secret boost of protein and fiber.

Best of all, this pasta feels rich and comforting, but it’s surprisingly simple and comes together in a flash. Toss in a few handfuls of spinach, sprinkle on some vegan parmesan, and you’ve got a flavor-filled fall dinner ready to enjoy.

Give this Vegan Butternut Squash Pasta a try and let me know how you like it!

Why you’ll love this Vegan Butternut Squash Pasta

It’s filled with cozy fall flavors, thanks to butternut squash, rosemary, cinnamon, and nutmeg.
It’s surprisingly simple — just roast the squash and garlic, blend up the sauce, and add it to pasta!
It’s meal prep-friendly and can be made ahead of time and stored in the fridge or freezer for an easy meal later.
It’s smooth, creamy, and completely vegan and dairy-free.
It’s packed with plant-based goodness, with fiber- and protein-rich ingredients like beans and spinach.

Vegan Butternut Squash Pasta ingredients

Pasta shells provide the perfect base for the creamy sauce. Any pasta shape will work, but shells are my favorite for scooping up all the creaminess in this recipe.
Butternut squash adds a sweet, creamy flavor to the sauce and brings a fun fall vibe to the dish. I prefer roasting half a squash (save the rest for soups and salads!), but you can also use pre-chopped or frozen butternut squash to save time.
Garlic adds savory depth to the sauce. The cloves roast right alongside the butternut squash, giving them a more mellow, slightly sweet flavor.
Cannellini beans make the sauce extra creamy while sneaking in a boost of protein and fiber. Other types of white beans (like great northern beans) will work too.
Nutritional yeast gives this dish a savory, cheesy flavor while keeping it completely vegan.
Rosemary pairs perfectly with butternut squash and adds a warm, earthy flavor to the sauce.
Cinnamon and nutmeg bring just a touch of warmth without making the sauce overly sweet. A little goes a long way here!
Onion powder provides extra savory flavor without the need to chop or sauté fresh onion.
Olive oil helps the squash and garlic roast until tender and flavorful.
Baby spinach delivers a pop of color and an easy dose of veggies. It wilts right into the warm pasta at the very end.
Vegan parmesan gives the finished pasta even more cheesy, savory flavor. Sprinkle a little more on top before serving, if you’d like.
Red pepper flakes are optional, but definitely recommended. A quick pinch or two can liven up the dish and give it a little extra color too!

How to serve this Vegan Butternut Squash Pasta

Pair this Vegan Butternut Squash Pasta with a simple green salad for an easy weeknight dinner.
Serve alongside roasted broccoli, Brussels sprouts, or green beans to squeeze in even more veggies.
Top with extra vegan parmesan, freshly cracked black pepper, or fresh herbs before serving.
Enjoy with roasted chickpeas or crispy tofu if you want to add even more plant-based protein.
Sprinkle with toasted walnuts, pecans, or pumpkin seeds to add crunch.
Serve with warm focaccia or homemade dinner rolls for a hearty meal.

Substitutions & variations

Pasta shells – Feel free to swap in penne, rigatoni, rotini, or your favorite pasta shape. You can also use gluten-free pasta to make the entire dish completely gluten-free!
Cannellini beans – Other types of white beans, including navy beans or great northern beans, can also be blended into the sauce.
Baby spinach – Swap in chopped kale or Swiss chard for a heartier option, but make sure you give them a few extra minutes to cook.
Vegan parmesan – You can skip the vegan parmesan for a less cheesy flavor. Alternatively, sprinkle in a little nutritional yeast instead.
Add crunch – Top with toasted walnuts, pecans, or pumpkin seeds right before serving.
Sneak in some veggies – Stir in roasted broccoli, Brussels sprouts, mushrooms, or cauliflower to bulk up the pasta and add even more color and flavor.

Quick recipe tips

Don’t forget the pasta water! Scoop some out before draining your pasta so you can easily adjust the consistency of the sauce.

Blend until completely smooth for the creamiest texture, especially since the sauce contains whole cannellini beans.

Taste and season at the end; depending on your vegan parmesan and pasta water, you may need a little more or less salt.

Adjust the consistency before serving. The sauce will thicken as it sits, so add another splash of pasta water if needed.

Step-by-step instructions

Roast the squash and garlic: Drizzle the squash with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet. Wrap the peeled garlic cloves in foil with a little olive oil, then roast everything at 425°F for about 30 minutes, until tender.

Cook the pasta: Cook the pasta according to package directions. Reserve 1 1/2 cups pasta water before draining.
Blend the sauce: Blend 1 cup roasted squash with the garlic, cannellini beans, nutritional yeast, seasonings, and 3/4 cup pasta water until smooth. Add more pasta water as needed.

Combine: Toss the pasta with the butternut squash sauce, spinach, and vegan parmesan over low heat. Stir for 2-3 minutes, until the spinach wilts.
Serve: Divide into bowls and top with extra vegan parmesan and black pepper, if desired.

Make ahead & storage

This Vegan Butternut Squash Pasta is great for meal prep, and you can even make the sauce ahead of time for an easy dinner later in the week. Here are a few tips.

Meal prep

Make the sauce: Prepare the butternut squash sauce up to 4 days in advance and keep it in an airtight container in the fridge.
Cook the squash ahead: Roast the butternut squash and garlic ahead of time and refrigerate until you’re ready to blend the sauce.

Storing leftovers

Fridge: Store leftover pasta in an airtight container for up to 4 days.
Reheat: Warm on the stovetop or in the microwave until heated through.
Add a splash of liquid: The sauce thickens as it sits, so stir in a little water or plant-based milk when reheating if needed.

Freezing

Freeze the sauce: Freeze the butternut squash sauce separately in an airtight container for up to 3 months.
Thaw overnight: Let the sauce thaw in the refrigerator before reheating and combining with freshly cooked pasta.
Don’t freeze the finished pasta: The noodles can become softer after freezing and thawing.

FAQ

Yes! Frozen butternut squash is an easy shortcut. Roast it until tender and lightly caramelized, then measure out 1 cup for the sauce.

Yes. You can prepare the sauce up to 4 days ahead and store it in an airtight container in the refrigerator. For the best texture, cook the pasta when you’re ready to serve.

Absolutely! The sauce is naturally gluten-free, so simply swap in your favorite gluten-free pasta.

Yes. Freeze the sauce in an airtight container for up to 3 months. Thaw it overnight in the refrigerator and add a splash of water or plant-based milk while reheating if it’s too thick.

Great northern beans or navy beans are the best substitutes because they have a similarly mild flavor and creamy texture!

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