This recipe originally appeared on our sister site: Simply Whisked.
Ingredient notes:
- Butternut squash – You can use fresh or frozen, we used frozen for this recipe.
- Nutritional yeast – This adds a cheesy element to the sauce. If you don’t have it, double the amount of parmesan cheese will work, or you can just leave it out.
- Coconut milk – If you can’t use coconut milk, you can easily swap cashew cream or half-and-half/heavy cream.
- Want to make it gluten free? You can easily swap your pasta to make the whole dish celiac friendly. You’ll also need to make sure the broth you use is gluten free.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How do you make butternut squash pasta sauce?
Cook the butternut squash. Thaw butternut squash. I used a frozen package of for my pasta sauce. I popped it into the microwave for 6 minutes (per the package instructions), and transferred the cooked squash to a blender jar. If you don’t have this option, you can roast your butternut squash in the oven for about 45 minutes at 400˚F (or until it’s nice and tender).
Blend with the remaining ingredients. After transferring your cooked squash to a blender, you need to blend them until smooth. I used my food processor, but you could also use a regular blender or an immersion blender. Blend until smooth, and add to pasta just before serving. Adding reserved pasta water to the sauce as needed, about 3-6 tablespoons.
Our favorite recipe tips:
- Cook your pasta to al dente. Al dente means the pasta still has a slight bite to it — not mushy, not crunchy. Start checking a minute or two before the package says it’s done. It will continue to cook slightly after draining.
- Be sure to really blend your sauce well to make sure you aren’t getting any lumps.
- If you want super creamy pasta, hold off on tossing your pasta with the sauce until you’re ready to serve. Dairy free sauces tend to get absorbed more quickly into the pasta, meaning they’re going to dry out faster than traditional mac and cheese.
- Want to bake your pasta? Add a little chicken broth or some extra coconut milk to the sauce. Toss the pasta, and top it with seasoned breadcrumbs. Bake in the oven for 20 – 30 minutes at 350˚F.
The Pasta Twins always say save a little pasta water before draining your pasta. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking – thanks to the magic starches!
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Butternut Squash Pasta Sauce
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Ingredients
- 1 10- ounce package frozen butternut squash
- 1/2 cup full-fat canned coconut milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried mustard
- 1/4 teaspoon turmeric
- Pinch nutmeg
- 1 teaspoon salt
- 3 tablespoons – 1/4 cup pasta water.
Instructions
- Cook the riced butternut squash according to package directions.* Transfer to a blender.
- Add remaining ingredients and blend until completely smooth.
- Add to pasta just before serving, adding a few tablespoons of pasta water as needed.
Notes
Nutrition
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