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Vegan Butternut Squash Pasta
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Creamy Vegan Butternut Squash Pasta with White Beans

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