Butternut Squash Vegan Alfredo Pasta
Butternut Squash Vegan Alfredo Pasta delivers a creamy, dairy-free take on Alfredo with roasted squash and plant-based ingredients.
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.