Butternut Squash Vegan Alfredo Pasta is a plant-based twist on a classic favorite. Creamy, velvety sauce made with roasted butternut squash, garlic, and nutritional yeast replaces traditional cream and cheese. The result is a wholesome, dairy-free pasta dish that’s both satisfying and nourishing.
Butternut Squash Vegan Alfredo Pasta:
This recipe is perfect for weeknight dinners or meal prep. It’s cozy, packed with flavor, and gives you all the comfort of Alfredo without dairy. With simple ingredients and a quick preparation, it’s an ideal option for vegans, vegetarians, or anyone looking to enjoy a lighter pasta.
History of Alfredo Pasta:
Alfredo pasta originated in early 20th-century Rome with a simple butter-and-Parmesan sauce. Over time, it evolved into the rich cream-based version popular in the U.S. This vegan version embraces that creamy tradition but swaps dairy with plant-based ingredients. Butternut squash adds natural sweetness and creaminess, making it the star of this wholesome dish.
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Butternut Squash Vegan Alfredo Pasta
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, roasted or sautéed
- 2 cups vegetable broth
- ½ cup unsweetened almond milk (or oat milk)
- 3 tablespoons nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz fettuccine or pasta of choice
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Roast squash cubes with olive oil, salt, and pepper for 20–25 minutes until tender.
- In a skillet, sauté onion and garlic until golden.
- Blend roasted squash, onion, garlic, broth, almond milk, nutritional yeast, and paprika until smooth.
- Cook pasta according to package directions. Drain and set aside.
- Pour sauce over pasta and toss until coated.
- Garnish with parsley and serve warm.
Notes
- Roasting squash intensifies its natural sweetness.
- Substitute cashew cream for almond milk for extra richness.
- Add spinach or kale for more greens.
- Use gluten-free pasta if needed.
- Store sauce separately in the fridge for 3–4 days.
Tips for Butternut Squash:
- Blend sauce until completely smooth for a silky texture.
- Adjust thickness with more broth or plant milk.
- Add lemon juice for a touch of brightness.
- Roast garlic with squash for deeper flavour.
- Reheat sauce gently to avoid separation.
FAQs for Vegan Alfredo Pasta:
Q: Can I make this nut-free?
Yes, use oat milk or soy milk instead of almond milk.
Q: Does it taste like traditional Alfredo?
It’s slightly sweeter but still creamy and savory.
Q: Can I freeze the sauce?
Yes, freeze in portions for up to 2 months.
Q: What pasta works best?
Fettuccine, penne, or rigatoni hold the sauce well.
Q: Can I add protein to this dish?
Yes, add chickpeas, tofu, or vegan sausage for extra protein.
Conclusion:
Butternut Squash Vegan Alfredo Pasta is creamy, comforting, and dairy-free. With roasted squash, garlic, and plant-based ingredients, it’s a wholesome take on Alfredo pasta. Perfect for cozy nights, it’s a dish that balances comfort and nutrition beautifully.