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butternut-squash-vegan-alfredo-pasta-recipe

Butternut Squash Vegan Alfredo Pasta Recipe

A creamy and delicious vegan pasta dish made with butternut squash.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Butternut Squash, cubed
  • 1 cup Coconut Milk
  • 2 cloves Garlic, minced
  • 1 tablespoon Olive Oil
  • 1 cup Vegetable Broth
  • 1 tablespoon Nutritional Yeast
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 12 oz Pasta your choice of type

Instructions 

  1. 1. Cook pasta according to package instructions. Drain and set aside.
  2. 2. In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. 3. Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender.
  4. 4. Transfer the squash mixture to a blender. Add coconut milk, nutritional yeast, salt, and pepper. Blend until smooth.
  5. 5. Return the sauce to the pot and heat through. Add cooked pasta and toss to coat.
  6. 6. Serve immediately, garnished with additional nutritional yeast or fresh herbs if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Butternut Squash, Pasta, Vegan
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