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This recipe is adapted from Jamie Oliver’s Gnocchi and Squash Sauce recipe, from his Comfort Food cookbook. I simplified it by replacing the homemade gnocchi with whole grain pasta, I also adapted the butternut squash sauce to my family’s tastes and made it Weight Watchers-friendly. I hope you enjoy it!Vegan Butternut Squash Pasta Sauce Ingredients
One of the healthiest parts of this pasta dinner is the butternut squash pasta sauce. It’s vegan, gluten free and requires just a few simple ingredients.- olive oil
- minced garlic
- red chili pepper flakes
- fresh thyme
- salt and pepper
- butternut squash
- low-sodium vegetable stock
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Want more pasta dinner inspiration? Check out my recipes for Creamy One Pot Chicken Enchilada Pasta and Easy 15-Minute Pasta Carbonara. I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite way to enjoy squash this season?Kitchen Products I recommend:
Butternut Squash Pasta (with vegan butternut squash pasta sauce)
A fall-inspired comfort food pasta dinner. Perfect for a meatless meal or vegetarian side dish. The vegan butternut squash pasta sauce is rich and creamy, but also low in fat and calories, so it's healthy!
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Servings: 6
Calories: 321kcal
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1/4 tsp red pepper chili flakes
- 4 sprigs fresh thyme
- salt and pepper to taste
- 1 butternut squash peeled, seeded and cut into 1/2″ chunks
- 3 1/2 cups low-sodium vegetable stock
- 340 g whole grain pasta cooked in salted water according to package directions (reserve 1 cup of the pasta water). I like to use Farfalle (bow-tie pasta) for this recipe, but Penne also works well.
- 1/2 cup freshly grated Parmesan cheese for garnish (omit for vegan option)
Instructions
- Prepare your butternut squash for cooking by cutting it in half from top to bottom, peeling each half, scraping out the seeds and all the stringy bits, and cutting it into 1/2-inch chunks. TIP: Butternut squash can be difficult to peel and chop so a great trick is to stick it in the microwave whole for 2-3 minutes on high before trying to peel it. Microwaving it slightly will cook the flesh just under the skin making it much easier to peel and chop.
- Heat a large skillet over medium heat. Add the olive oil, then the minced garlic, chili flakes and the fresh thyme leaves (use your fingers to push/remove them from the stem).
- Saute the garlic, chili flakes and thyme for about one minute before adding the chunks of squash. Stir until the squash is coated in the garlic mixture and then add the vegetable stock and cover and let it simmer for about 25 minutes, checking on it every 5 minutes or so and giving it a good stir.
- During this time, cook your pasta according to the package directions, being sure to reserve about 1 cup of the pasta water after the pasta is cooked and drained.
- After about 25 minutes the squash pieces should fall apart when you try to pierce them with a fork – this is the texture you need for this sauce. Stir the mixture well until the squash pieces fall apart completely and the mixture becomes somewhat smooth.
- Add the cooked pasta to the skillet with the squash sauce and add the pasta water about 1/4 cup at a time until the sauce becomes totally smooth and not at all thick and sticky. You may not need to add all the pasta water you’ve reserved, so be sure to stop adding water when you’ve achieved the texture you desire.
- Portion the pasta and sauce immediately and top with some freshly grated Parmesan cheese before serving. (For vegan option, omit cheese)
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 60g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 687mg | Potassium: 580mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13708IU | Vitamin C: 28mg | Calcium: 181mg | Iron: 3mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Lauren says
Gorgeous recipe! I love using winter squash in sauces like this.
Sharon Lachendro says
I have been wanting to try butternut squash with pasta for a while because it looks so good! Yours is no exception – yum!
Beth Baumgartner says
I wish I had some now.. for second dinner! Haha!
The Busy Baker says
Thanks for your comment, Beth! 😃
eatgood4life.blogspot.com says
This looks right up my alley. I wish I could have something like this to eat for lunch right now!
The Busy Baker says
Hope you tried it and enjoyed it! 😊
Crunchy Creamy Sweet says
What a beautiful fall dish! I love pasta with seasonal veggies!
The Busy Baker says
We love it too!
Paula Jones says
Love using squash in pasta recipes!
The Busy Baker says
I love squash in pasta too!