Creamy Roasted Butternut Squash Pasta

creamy rotini pasta with roasted butternut squash cubes and wilted greens in a skillet

Creamy Roasted Butternut Squash Pasta

This Creamy Roasted Butternut Squash Pasta is the perfect fall comfort meal. The creamy cashew sauce is made with shallots and sage for a rich and luxurious flavor. Tossed with your favorite gluten-free pasta along with roasted butternut squash and baby arugula, you have a 30 minute dinner you're going to be making on repeat all season long!

Course Entree, Pasta

Cuisine American

Keyword creamy vegan, dairy fee, easy pasta, easy weeknight meal, gluten free, roasted

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 405kcal

Author Jackie Akerberg

Equipment

stove, oven

Ingredients

6 cups cubed butternut squash
1 tbsp olive oil optional
salt and pepper
1 shallot minced
3 garlic cloves minced
24-32 oz water
1 tbsp vegan “chicken” bouillon or 1 bouillon cube
½ tsp ground sage
¼ tsp nutmeg
12 oz gluten free fusilli pasta
½ cup cashew cream
¼ cup nutritional yeast
1 tbsp apple cider vinegar
½ tsp garlic powder
2 cups baby arugula

Instructions

Preheat oven to 450 degrees.
Add the squash to a bowl and drizzle with olive oil if desired, and season generously with salt and pepper. Toss to combine and spread on a large baking sheet. Transfer to the oven and bake for 25 minutes, or until golden and crisp on the edges.
Meanwhile, heat a large skillet over medium heat and add in the garlic, shallot and a splash of water or cooking oil. Sauté until tender and fragrant - about 3 minutes.
Pour in the water, add the bouillon and spices, and bring to a gentle boil. Add the noodles and reduce heat so you have a steady, gentle simmer. Add about 1/2 tsp of salt. Check the noodles at the recommended cooking time, but don't be surprised if you need to cook a bit longer, or add a little more water. Once the noodles are al dente, you should have very little water left in the skillet.
Pour in the cashew cream, nutritional yeast, apple cider vinegar, and garlic powder and stir to combine, adding a splash of water if needed. Gently fold in the roasted squash and arugula.

Nutrition