Description
Enjoy a creamy vegan Butternut Squash Pasta Sauce that’s simple and healthy! Perfect for dinner—try this recipe tonight!
Ingredients
Scale
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 lb pasta
- 1/3 cup reserved pasta water
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Spread the frozen butternut squash, chopped tomatoes, and sliced onion on the baking sheet. Drizzle with olive oil, then season with salt, pepper, and thyme.
- Toss to coat evenly and roast for about 20 minutes until tender.
- Cook pasta according to package instructions, reserving about 1/3 cup of pasta water before draining.
- Blend the roasted vegetables with the reserved pasta water until smooth to create your sauce.
- Toss the sauce with the cooked pasta and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to customize your sauce by adding spices like nutmeg or cayenne for extra warmth. For an added layer of creaminess, consider incorporating a splash of coconut milk after blending.