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    Home ▸ Vegan Main Dishes

    Creamy Vegan Butternut Squash Pasta

    Last modified: October 5, 2022. Originally posted: September 9, 2021 By Sophia DeSantis

    As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Overlay text on vegan creamy butternut squash pasta with a photo of the finished dish
    Fork getting a bite of pasta with creamy butternut squash sauce from a blue bowl
    Collage of creamy butternut squash sauce pouring over pasta and it mixed all together in a bowl with overlay text

    This creamy butternut squash pasta is vegan, so easy and uses a special ingredient that cuts the overall fat. But the flavor is still unreal!

    Top view of a blue bowl with penne pasta mixed with creamy butternut squash sauce and topped with fresh thyme
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    This post was sponsored by PB2 Foods but the content and opinions expressed are fully my own.

    I can't stop eating this butternut squash pasta sauce with a spoon! It's so rich and delicious which is mind blowing since it doesn't use whole cashews.

    Ingredients

    To make this delectable butternut squash pasta sauce, you'll need the following:

    • Butternut squash , about 15 ounces or 3 cups chopped
    • Shallots , about 4-5 or 4.5 ounces or ¾ cups chopped
    • Garlic , medium sized (adjust for your preferred garlic flavor)
    • PB2 cashew powder
    • Veggie broth
    • Apple cider vinegar
    • Sea salt
    • Oil or broth
    Top view of container of powdered cashew with ingredients to make butternut squash sauce

    By this point you likely know the magical powers of cashews and how wonderfully creamy they can make a recipe. However, there's the soaking and blending that can make the process a little long. But now, there's a shortcut! By using PB2 Cashew Powder, you can create all the best healthy and creamy dishes in no time!

    Not only is it easier to use than whole cashews, but it's healthy too! It has less fat and fewer calories, because they press out the oil and blend the cashews into a fine powder. It's still a great source of protein, and because literally the only ingredients is cashews, it's gluten-free, vegan, kosher, and free of preservatives!

    While this powder can be used for baking and in smoothies, I wanted to create a savory pasta dish. And let me tell you, it did not disappoint!

    A blue bowl with powdered cashew in it in front of the container

    How to Make Butternut Squash Pasta

    This pasta sauce is so simple to make, but the flavors are amazingly deep due to the roasting. Here's what to do:

    1. Roast the butternut squash, shallots and garlic.Top view of roasted butternut squash, shallots and garlic
    2. Blend roasted veggies with broth, cashew powder, and vinegar and pour over your pasta.A blender pouring creamy butternut squash sauce over a bowl of penne pasta
    3. Serve and enjoy!Fork getting a bite of pasta with creamy butternut squash sauce from a blue bowl

    Serving suggestions

    This butternut squash pasta sauce is so good, you want to make sure you get the most sauce per bite! Bigger pasta shapes are ideal since they have more surface area to soak up the goodness. Some great pasta shapes to try include:

    • Penne
    • Rigatoni
    • Ziti
    • Pappardelle
    • Bucatini

    Garnish with fresh herbs like thyme, rosemary, or sage and a sprinkle of Vegan Parmesan! You can serve this as a complete meal, or pair with any of the following:

    • Lemon Kale Salad
    • Caesar Salad
    • Sautéed Spinach
    • Maple Roasted Carrots
    • Oven Baked Asparagus Fries

    Tips and tricks

    Before you set out on your butternut squash pasta journey, make sure to check out these helpful hints:

    • If you don't have shallots you can substitute for sweet or yellow onion.
    • The low calorie and low fat powdered cashew helps give this sauce the creamy texture. If you can't wait to try the sauce without it, you can use 1 cup raw cashews.
    • If you are using whole cashews, soak them first if you don’t have a high speed blender, or use a coffee grinder to create a powder.
    • Line the baking sheet with parchment paper while roasting. It avoids sticking and makes for easy cleanup!
    • Adjust the thickness of the sauce with veggie broth, add more to make it thinner.
    • Peeled and cubed squash is best for roasting. You can prepare a fresh squash, or make it easy and use previously frozen!
    • You can make this sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days.
    • Reheat on the stovetop over medium-low heat, or pop in the microwave.

    Common Questions

    Does butternut squash work for spaghetti?

    If you love subbing out spaghetti squash for pasta and want to try the technique with butternut squash, don't. The butternut squash does not have the same stringy texture and will not shred into 'noodles'. However, the flavor tastes great with pasta so definitely pair the two!

    What flavors go well with butternut squash?

    This gourd pairs well with both sweet and savory flavors. Thyme, sage, rosemary, garlic, cumin, cayenne, pepper, cinnamon, cloves, and nutmeg are all popular spices to use.

    Is butternut squash a good carb?

    One cup of cubed butternut squash contains 16 grams of carbohydrates. This wholesome food packs in a ton of nutrients and fiber, and are a healthy addition to your menu.

    Do you have to peel butternut squash?

    While technically edible, most choose to avoid eating the skin on butternut squash. The peels can be tough to remove, so some people choose to cook with the skin on then remove afterward. Using a sharp vegetable peeler is best for removing the skin before cooking.

    More Vegan Butternut Squash Recipes

    The every popular healthy gourd goes well in so many dishes! Try out these plant based recipes:

    • Butternut Squash Lasagna Roll Ups
    • Vegan Roasted Butternut Squash Pasta
    • Avocado Kale Salad with Butternut Squash
    • Vegan Butternut Squash Soup
    • Butternut Squash Apple Burgers
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    Top view of a blue bowl with penne pasta mixed with creamy butternut squash sauce and topped with fresh thyme

    Creamy Vegan Butternut Squash Pasta

    Sophia DeSantis
    This creamy butternut squash pasta is vegan, so easy and uses a special ingredient that cuts the overall fat. But the flavor is still unreal!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 142 kcal

    Equipment

    • Blender

    Ingredients
     
     

    • 429 grams butternut squash , about 15 ounces or 3 cups chopped
    • 130 grams shallots , about 4-5 or 4.5 ounces or ¾ cups chopped
    • 2 cloves garlic , medium sized (adjust for your preferred garlic flavor)
    • ¾ - 1 teaspoon sea salt
    • Drizzle of oil or broth to roast
    • 1 ½ - 2 cups veggie broth , low sodium if needed (depending on how thick you want it)
    • ½ - 1 cup PB2 cashew powder , see note for other options
    • 1 tablespoon apple cider vinegar

    To serve:

    • 12 ounces your favorite pasta , gluten-free if needed
    • Fresh thyme , optional for added flavor or garnish (sage or rosemary would work too)
    • Vegan Parmesan , optional for topping

    Instructions
     

    • Preheat the oven to 450 F/ 230 C
    • Mix the squash, shallots and garlic with ½ teaspoon of the salt and oil if using.
    • Put the mixture on a parchment lined cookie sheet.
    • Bake for 35 minutes until the squash is cooked and brown on the edges.
    • Meanwhile, cook the pasta according to package directions.
    • When the butternut squash is done, add to a blender with the broth, cashew and vinegar.
    • Blend until smooth. Add more salt as you prefer.
    • Serve mixed with pasta and thyme or parmesan!

    Notes

    • The powdered cashew helps give this sauce a creamy yet lower fat and calorie option. If you do not have it, you can use ½ - 1 cup raw cashews (soaked if you don’t have a high speed blender or powder them using a coffee grinder).
    • Adjust the cashew to get the creaminess you prefer.
    • You can sub sweet or yellow onion for the shallots.
    • The nutrition facts are for the sauce only. It makes about 2 ½ - 3 cups depending on how much broth you use. Serving size is about ½ - ¾ cup.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 142kcalCarbohydrates: 25gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 469mgPotassium: 635mgFiber: 5gSugar: 7gVitamin A: 11402IUVitamin C: 26mgCalcium: 77mgIron: 2mg

    Nutrition and metric information should be considered an estimate.

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    1. Marilyn

      October 15, 2021 at 5:01 pm

      This looks amazing…and am anxious to make it ! A question: I’ve not used the PB2 cashew butter..but will be buying it. I’m wondering if it can be used in some of your cheese recipes and other sauces. I love them and make them often…but need to grind the cashews in a coffee grinder before blending. This would be so much easier and quicker. What do you think? Thanks.

      Reply
      • veggiesdontbite

        October 16, 2021 at 11:46 am

        Hi Marilyn! YES!!! This cashew powder is perfect for that. It was a huge win when I tried it and the first thing I thought of was how great it would be for those that needed to grind the cashews. Because it is a powder, I would start with the same amount as is written for the cashews and add more if you need to for flavor. let me know how it goes!

        Reply
    2. Sarah

      September 27, 2021 at 7:09 am

      I am now convinced that cashew powder has magical powers! Too perfect.

      Reply
    3. Dayne Conn

      September 16, 2021 at 10:48 am

      Great and easy to follow.

      Reply
      • veggiesdontbite

        September 16, 2021 at 3:18 pm

        I'm so happy you liked it!

        Reply
    4. Cassie

      September 09, 2021 at 5:36 pm

      This sounds delicious. Would love to make but my daughter has nut and sunflower allergy. What can I sub to make it creamy? Thanks

      Reply
      • veggiesdontbite

        September 11, 2021 at 6:18 pm

        Hi Cassie! So sorry to hear about the allergy. Unfortunately cashews are the best way to get a creamy result and I can't personally vouch for other options, but I have had a few people make my cheese sauce recipe without the nuts and adding more potato (that one uses some potato in it), white beans and/or cauliflower. This recipe won't taste as creamy and rich but it may be worth a shot? I know some people also use silken tofu but the flavor may come through for that. You can also try a coconut based yogurt but you'd need to cut the tang so I'd leave out the vinegar until you taste it. I wish I had a magic answer but these are all simply ideas!

        Reply
    5. Edamommy4life

      September 09, 2021 at 11:28 am

      This looks really good! I'm curious where you purchased the cashew powder? Amazon shows $19.99 for a container that only has 2 cups in it.

      Reply
      • veggiesdontbite

        September 09, 2021 at 11:51 am

        Hi! I get it from Amazon, my local stores or their site. You can adjust the amount to get the creaminess you prefer or you can always sub with actual cashews! I just love the ease of the powder and how it's lighter in terms of the end result in the sauce.

        Reply

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