Creamy Vegan Butternut Squash Carbonara

Creamy Vegan Butternut Squash Carbonara

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From:, August 2018

Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)
  • 1 medium onion, chopped
  • 4 garlic cloves, divided
  • 2 tablespoons tomato paste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 1 pound whole-wheat spaghetti
  • ½ cup almonds, coarsely ground
  • 1 tablespoon chopped fresh sage
  • 1 cup "no-chicken" broth or vegetable broth, warmed
  • 3 tablespoons nutritional yeast


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.
  2. Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, ¼ teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.
  3. Meanwhile, cook spaghetti according to package directions. Drain.
  4. Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and ¼ teaspoon salt; cook, stirring, 1 minute more. Set aside.
  5. When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining ½ teaspoon salt. Puree until very smooth.
  6. Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 137 calories; 4 g fat(0 g sat); 2 g fiber; 21 g carbohydrates; 5 g protein; 72 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 2,164 IU vitamin A; 4 mg vitamin C; 25 mg calcium; 1 mg iron; 156 mg sodium; 154 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 fat, ½ vegetable

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