Velvety butternut squash mingles with tender zucchini and vibrant broccolini, all tossed together with perfectly cooked fettuccine and slathered in a luscious and creamy butter bean sauce. This vegan-friendly and oh-so-satisfying butternut squash pasta is nothing short of fall flavors in a bowl. Dairy-free and nut-free, this roasted butternut squash pasta is a stick-to-the-ribs weeknight meal for fall and winter.
The Best Butternut Squash Pasta Sauce
I enjoy challenging myself to create creamy dishes without plant milk, nuts, or tofu. After experimenting with different ingredients, I came up with a white bean sauce perfect for vegan pasta. To make the sauce, I blended white beans with water and salt. While this may sound unappetizing, it creates a protein-rich and creamy vegan pasta sauce. Despite its uber creaminess, this white bean sauce doesn't have actual cream or butter, yet it is delicious and allergen friendly.
And thanks to the mild flavor of this pasta sauce, the other ingredients in this roasted butternut squash pasta have a major flavor. The garlic is toasty and fragrant, the butternut squash is sweet, and the paprika is smoky. The green veggies balance the creaminess. And I love how the sauce clings to the baby broccoli florets and Fettuccine Pasta to deliver maximum flavor.
Why I Love This Creamy Butternut Squash Pasta
Nutrient-Rich – Bursting with vitamins, minerals, and fiber from nutrient-packed butternut squash, zucchini, and broccolini, this vegan pasta is a nutritional powerhouse. Even my non-vegan friends are obsessed with it.
Flavor Explosion – From the warmth of smoked paprika to the aromatic garlic and the kick of red pepper flakes, each bite is a flavor sensation that will keep you coming back.
Versatile and Customizable – Make this butternut squash pasta your own by swapping pasta shapes, adjusting spice levels, or adding your favorite veggies – the possibilities are endless!
Butternut Squash Pasta Ingredients
Fettuccine – I use fettuccine in this dish because the rich vegan cream sauce clings to the long, flat noodles so well. Rotini would be a great alternative since the sauce would be tucked into the spiral nooks. Whatever pasta you choose, this autumn pasta recipe is sure to be a hit with your family. I know it is with mine!
Extra Virgin Olive Oil – Vegan butternut squash pasta gets a Mediterranean twist with extra virgin olive oil, which forms the base of the sauce and imparts a subtle earthy notes to every bite.
Garlic Cloves – When chopped and sautéed in olive oil, they create an aromatic flavor that sets the stage for a culinary masterpiece.
Butternut Squash – With its creamy flesh and sweet, nutty flavor, it imparts richness and warmth to every velvety spoonful.
Smoked Paprika – This crimson powder adds depth of flavor to the sauce, infusing it with a subtle smokiness that dances on the palate.
Butter Beans – lend a luxurious touch to our sauce, transforming it into a velvety elixir that hugs each strand of pasta.
Salt –enhances the flavor of the sauce.
Black Pepper – A versatile spice, black pepper adds a subtle kick and depth of flavor to the butternut squash pasta.
Red Pepper Flakes – For those who dare to walk on the spicy side, this fiery phoenix ignites a flame of excitement in this butternut squash pasta, leaving a trail of tingling tastebuds.
Zucchini – The Green Goddess - Sliced into rounds, zucchini adds a pop of freshness and a hint of sweetness to the pasta.
Broccolini – packed with nutrients and flavor. With its tender stems and delicate florets, it adds a burst of color and a touch of peppery goodness to our dish
How to Make Butternut Squash Pasta
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Once cooked, drain and set aside.
Roast the Butternut Squash
In a deep sauté pan, heat the extra virgin olive oil over medium heat. Add the cubed butternut squash and cook for about 5 minutes, stirring occasionally, until the edges start to brown.
Sauté Garlic and Seasonings
Push the butternut squash to one side of the pan, add the minced garlic, and sauté for 2-3 minutes until fragrant, then mix the garlic with the squash. Season the butternut with smoked paprika and cook, stirring often, for 2-3 minutes. Add zucchini and cook for an additional 2-3 minutes. Season with black pepper to your liking.
Prepare Creamy Bean Sauce
In a high-speed blender, combine the butter beans, water, and salt. Blend until smooth and creamy.
Combine Sauce and Vegetables
Pour the creamy bean mixture into the pan with the butternut squash and garlic. Bring to a boil, stirring often for 2-3 minutes, and add red pepper flakes if using.
Add Broccolini and Steam
Toss in the chopped broccolini, cover the pan, and let steam for about 3 minutes until the broccolini is bright green and tender and the sauce has thickened slightly.
Toss with Cooked Pasta
Add the cooked fettuccine to the pan with the sauce and vegetables. Toss well to coat the butternut squash pasta evenly with the creamy sauce.
Finish and Serve
For added richness, stir in vegan butter if desired. Serve the butternut squash pasta hot, garnished with additional black pepper and red pepper flakes for an extra kick if desired.
Butternut Squash Pasta Success Tips
Prep in Advance – Save time by prepping butternut squash and other vegetables ahead. You can peel and cube the squash, mince the garlic, and chop the zucchini and broccolini earlier in the day or even the day before.
Don't Overcook the Pasta – Cook the pasta until it's al dente or slightly firm to the bite. Overcooked pasta can become mushy when combined with creamy sauce, so keep an eye on it and test for doneness frequently.
Creaminess Control – If you prefer a thicker sauce, reduce the amount of water in the creamy bean mixture. Alternatively, for a thinner sauce, you can add more water until you reach your desired consistency.
Add Fresh Herbs – Elevate the flavor of your butternut squash pasta by garnishing it with fresh herbs like chopped parsley, basil, or thyme. The bright, herbal notes will add freshness to the dish.
Top with Nutritional Yeast – For a cheesy boost in your vegan butternut squash pasta, sprinkle some nutritional yeast over the finished dish. It adds a savory, umami flavor that pairs perfectly with the creamy sauce.
Other Vegan Pasta Recipes
CREAMY BUTTERNUT SQUASH PASTA
Equipment
- sauce pot, saute pan
Ingredients
- 1 tbsp extra virgin olive oil
- 4 garlic cloves minced
- ½ butternut squash peeled and cubed
- 1 tsp smoked paprika
- 1 can butter beans
- 2 cups water
- ½ tsp salt
- Black pepper to your tastes
- Red pepper flakes optional
- 1 zuchinni sliced in rounds
- 1 bunch broccolini chopped
- 1 pound fettucine
- 1 tbsp vegan butter optional
Instructions
- Put on pasta water to boil and cook on back burner while making the sauce
- Heat a deep sauté pan on medium heat with oil then add the butternut squash. Cook for 5 minutes stirring occasionally until the butternut starts to brown on the edges.
- Move the butternut to one side of the pan and add the garlic and cook for 2-3 minutes until fragrant
- Season the butternut with smoked paprika then mix the garlic and butternut together and cook stirring often for 2-3 minutes then add the zucchini and cook for 2-3 more. Season with black pepper to your liking
- Meanwhile in a high speed blender combine the butter beans, water and salt and blend until smooth.
- Add blended creamy bean mixture to pan with the vegetables and bring to a boil stirring often for 2-3 minutes Add red pepper flakes if using.
- Add the broccolini and cover the pan and let steam it the sauce as it thickens for 3 minutes
- Add cooked pasta to the pan and toss well. Add vegan butter id desired.
- Serve with more black pepper and crushed red pepper flakes if you like.
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