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Vegan Butternut Squash Pasta
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5 from 1 vote

Creamy Vegan Butternut Squash Pasta with White Beans

This Creamy Vegan Butternut Squash Pasta is cozy, comforting, and packed with protein. Roasted squash and garlic blend with white beans for a rich, velvety sauce that’s 100% dairy-free!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 520kcal

Ingredients

  • 12 ounces pasta shells
  • 1/2 small butternut squash halved and seeded (about 1 cup roasted flesh)
  • 4 cloves garlic peeled
  • 1 15-ounce can cannellini beans drained and rinsed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt plus more for roasting and pasta water
  • 1/2 teaspoon black pepper plus more for roasting
  • 1 tablespoon olive oil
  • 3/4 -1 1/4 cups reserved pasta water as needed
  • 3 cups baby spinach chopped
  • 1/4 cup vegan parmesan plus more for serving
  • red pepper flakes optional, for garnish

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Drizzle the cut side of the squash with a little olive oil and season with salt and pepper. Place it cut-side down on the baking sheet. Place the peeled garlic on a small piece of foil, drizzle with the remaining olive oil, and wrap tightly. Add the packet to the baking sheet.
  • Roast for about 30 minutes, or until the squash is fork-tender and the garlic is soft.
  • Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve about 1 1/2 cups of the pasta water.
  • Measure 1 cup of roasted squash flesh and add it to a blender along with the roasted garlic, white beans, nutritional yeast, rosemary, cinnamon, nutmeg, onion powder, salt, pepper, and 3/4 cup reserved pasta water. Blend until completely smooth and creamy, adding more pasta water as needed to reach your desired consistency.
  • Return the drained pasta to the pot and pour in the butternut squash sauce.
  • Add the spinach and vegan parmesan and stir over low heat for 2-3 minutes, until the spinach is wilted and the sauce is warmed through. Add another splash of pasta water if needed.
  • Divide between bowls and top with additional vegan parmesan, red pepper flakes, and black pepper, if desired.

Nutrition

Calories: 520kcal | Carbohydrates: 95g | Protein: 21g | Fat: 6g | Fiber: 10g