Creamy Butternut Squash Pasta (Vegan Friendly)


Yield: 6
Author: Ana Marti
Creamy Butternut Squash Pasta (Vegan)

Creamy Butternut Squash Pasta (Vegan)

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Learn how to make the ultimate fall pasta. This creamy butternut squash pasta is to die for and vegan friendly.


  • 1 box pasta ( I use linguine)
  • 2 tablespoon extra virgin olive oil
  • 1 butternut squash ( 2.5 - 3lb), cut into cubes
  • 2 shallots, diced
  • 6 sage leaves
  • 1 cup vegetable stock
  • 1/4 cup coconut cream
  • salt and pepper to taste
  • 1/4 cup grated parmesan cheese (optional)
  • 1/4 cup grated romano cheese (optional)
  • 1 to 1-1/2 cups of starchy pasta water.


  1. Bring a pot of water with a generous amount of salt to a boil.
  2. To a pot add olive oil along with shallots and sage. Cook on medium heat until the shallots are translucent, about 1 minutes. Add butternut squash cubes and cook for 2 minutes. Pour in vegetable stock and continue cooking covered for 10 to 15 minutes or until tender.
  3. Cook the pasta according to the packaging instructions. Reserve about 1 to 1 -1/2 cups of pasta water.
  4. Add the cooked squash to a blender, and puree until smooth, adding pasta water until you have reached your desired consistency.
  5. Add the puree back into the pot along with coconut cream, and grated cheeses. Season with salt and pepper to taste. Add the pasta and stir until pasta is well coated.
  6. Serve with additional cheese, if desired.
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