Regardless of whether you want to refrigerate or freeze, keep the sauce separate. Serve your vegan butternut squash pasta with fresh herbs of your choice. Stir this until the spinach wilts.įinally, drain the pasta and add it to the frying pan, stirring for a few minutes more. Pour the sauce into the pan and add the vegan cheese, together with the spinach. Cook this for a minute, then add the tomato paste and cook for 2-3 minutes more, until softened. Heat the rest of the olive oil in a large pan over a medium heat and add the onion. Then, transfer the roasted vegetables to a blender together with the silken tofu, red chilli, maple syrup, nutritional yeast, plant based milk, cumin, paprika, garlic powder, turmeric and salt. When the vegetables are almost done, start cooking the rigatoni (or any other pasta of your choice) according to the instructions on the packaging. Transfer the vegetables to the baking tray and bake for 25-30 minutes, until fully softened and crispy. Next add the butternut squash, bell pepper, carrot and 1 tbsp of the olive oil to a mixing bowl and stir together well.
Then line a large baking tray with parchment paper.
#Butternut squash pasta sauce how to#
How to make this vegan butternut squash pastaįirst, remember to preheat your oven to 200 degrees C (400 F). I know vegan cheese isn’t to everyone’s taste, so this is optional. You can adjust the amounts depending on your personal preference. Spices: cumin, paprika, garlic powder, turmeric and salt.Also known as ‘nooch’, this is a staple ingredient in vegan cooking which adds a cheesy, nutty taste. I take the seeds out to ensure it’s not too spicy. It will dissolve into the sauce to add creaminess and decadence. Unlike firmer types of tofu, you don’t need to press silken tofu. I use gluten-free rigatoni, but you can use whichever is your favourite. This is my favourite combination of roast veggies but you could experiment a little, for example, by swapping the butternut squash for pumpkin. Vegetables: butternut squash, red bell pepper, carrot.Ingredients and substitutionsĪll the ingredients for this vegan butternut squash pasta are budget-friendly and easy to source.
#Butternut squash pasta sauce full#
Packed full of hidden vegetables this butternut squash pasta is rich in nutrients and vitamins - perfect for those cosy winter evenings indoors. Plus, this is a great example of how delicious dinners can also be healthy. It’s crazy how a sauce without any additional cream or cashews can be so rich. The secret ingredient is silken tofu, which dissolves to add creaminess and decadence. Roasting the squash makes it tender and caramelized, then it becomes incredibly earthy and creamy when blended. Each piece of rigatoni is coated in the slightly spicy and perfectly smooth sauce, quite literally melting in your mouth. If you love pasta and you love butternut squash then this one's for you. Plus, using the oven to roast the squash also heats up my apartment! About this vegan butternut squash pasta This vegan butternut squash pasta has become my go-to winter recipe to warm me up - it’s comfort food at its finest. We’ve had a week of snow and sub-zero temperatures and I’m doing everything I can to stop myself freezing. It feels like the coldest winter ever in England. Packed full of caramelized roasted vegetables and warming spices, this meal is perfect for an easy and fuss-free lunch or dinner. This vegan butternut squash pasta is creamy, wholesome and full of comforting savoury flavors.
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