Create a rich and creamy vegan butternut squash pasta sauce using just a handful of simple ingredients. This easy recipe is the ultimate fall comfort food!
INGREDIENTS
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 lb pasta of choice
- 1/3 cup pasta water (reserved from cooked pasta)
INSTRUCTIONS
- Preheat and Prepare:
- Preheat your oven to 450°F (230°C).
- Line a baking sheet with parchment paper.
- Roast the Vegetables:
- Spread the frozen butternut squash, chopped tomatoes, and sliced onion evenly on the baking sheet.
- Drizzle with olive oil and season with salt, pepper, and thyme. Toss to coat evenly.
- Roast in the preheated oven for 20 minutes.
- Cook the Pasta:
- While the vegetables roast, cook the pasta according to the package instructions.
- Reserve 1/3 cup of the pasta water before draining.
- Blend the Sauce:
- Once the vegetables are roasted, transfer them to a blender.
- Add the reserved pasta water and blend until smooth and creamy.
- Combine and Serve:
- Toss the blended sauce with the cooked pasta until well coated.
- Serve immediately, topped with parmesan cheese or a plant-based alternative if desired.
NUTRITION INFORMATION (PER SERVING)
- Calories: 367
- Carbohydrates: 68g
- Protein: 11g
- Fat: 6g
- Fiber: 5g
- Vitamin A: 8350 IU
- Vitamin C: 22mg
