Name: Creamy Vegan Butternut Squash Carbonara
Prep time: 45 min
Total time: 45 min
Ingredients: 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups); 1 medium onion, chopped; 4 cloves garlic, divided; 2 tablespoons tomato paste; 2 tablespoons extra-virgin olive oil, divided; 1 teaspoon salt, divided; 0.25 teaspoon ground pepper; 1 pound whole-wheat spaghetti; 0.5 cup almonds, coarsely ground; 1 tablespoon chopped fresh sage; 1 cup "no-chicken" broth or vegetable broth, warmed; 3 tablespoons nutritional yeast

Creamy Vegan Butternut Squash Carbonara

4.5

(2)

2 Reviews

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.

Hilary Meyer

Updated on October 5, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Heart Healthy Low Sodium Low-Calorie Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)
1 medium onion, chopped
4 cloves garlic, 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

Directions

Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.
Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 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.
Meanwhile, cook spaghetti according to package directions. Drain.
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 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.
When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.
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 Facts (per serving)

137	Calories
4g	Fat
21g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 137
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 3g	9%
Total Sugars 1g
Protein 5g	10%
Total Fat 4g	5%
Saturated Fat 0g	2%
Vitamin A 2164IU	43%
Vitamin C 4mg	4%
Folate 72mcg	18%
Sodium 156mg	7%
Calcium 25mg	2%
Iron 1mg	6%
Magnesium 27mg	6%
Potassium 154mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.