Description
Indulge in a creamy, vegan Butternut Squash Pasta Sauce that’s both rich and nutritious. This delightful sauce combines the natural sweetness of roasted butternut squash with fresh tomatoes and aromatic herbs, creating a velvety texture that elevates any pasta dish. Perfect for busy weeknights or special gatherings, this simple recipe is packed with flavor and easy to prepare, making it a favorite among home cooks. Serve it over your choice of pasta or use it as a base for lasagna or casseroles. Enjoy a comforting meal that caters to various dietary preferences without sacrificing taste.
Ingredients
Scale
- 16 oz frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 lb pasta
Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Spread the butternut squash, chopped tomatoes, and sliced onion on the baking sheet.
- Drizzle olive oil over the vegetables and season with salt, pepper, and thyme; mix well.
- Roast for 20 minutes until tender and slightly caramelized.
- Cook pasta according to package instructions until al dente.
- Reserve 1/3 cup of starchy pasta water before draining.
- Blend roasted vegetables with reserved pasta water until smooth.
- Toss the creamy sauce with drained pasta and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg