Pasta with Creamy Vegan Butternut Squash Sauce
This Pasta with Creamy Vegan Butternut Squash Sauce is a lightened up fall comfort food. Blended cashews give the sauce an extra creamy texture, so there's no need for dairy! This vegan sauce is a great way to use up leftover butternut squash and comes together quickly on busy weeknights.
Nutrition Facts
404 kcalCalories
14 gProtein
69 gCarbs
8 gFat
Ingredients
Instructions
Boil water for the pasta and cook pasta according to package directions.
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Notes
For this recipe to come together quickly, you need to start with cooked squash. I like to make extra when prepping another recipe that uses it (like soup, or spiralized noodles). You can save time by using the same ingredient in two recipes!
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Reviews from the Original Source
I love this recipe! I love butternut! I love fall, and this was the perfect way to kick off the fall vibes! I roasted my squash + onions in the oven, added dried red pepper flakes, a lil bit of brown mustard and lemon juice, and couldn't find sage so subbed thyme. Topped with roasted cherry tomatoes and brocolli. This recipe is getting printed out and put in my favorites to keep on rotation! Thank you for creating this beautiful recipe!
I made this for dinner and omg I'm in love. This sauce is so amazing and flavorful! Totally switched up spaghetti dinner and made it something new and exciting!
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