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–+ servings

Butternut Squash Pasta Sauce

This easy, vegan recipe uses coconut milk and  a creamy, dairy free sauce that’s a healthy alternative to macaroni and cheese. 
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups

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

If you can't find frozen butternut squash, roast 10 ounces of cubed butternut squash in a 400˚F oven for about 45 minutes (or until soft).

Nutrition

Calories: 140kcal Carbohydrates: 16g Protein: 4g Fat: 8g Saturated Fat: 7g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.4g Sodium: 785mg Potassium: 543mg Fiber: 3g Sugar: 3g Vitamin A: 11050IU Vitamin C: 23mg Calcium: 61mg Iron: 2mg