Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, August 2018; updated October 2022


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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

1 cup
137 calories; protein 4.8g; carbohydrates 21.2g; dietary fiber 2.5g; sugars 1.3g; fat 3.8g; saturated fat 0.4g; vitamin a iu 2163.8IU; vitamin c 3.8mg; folate 72.2mcg; calcium 24.6mg; iron 1.1mg; magnesium 26.6mg; potassium 154.2mg; sodium 156.1mg; thiamin 0.9mg.

3 1/2 starch, 1 fat, 1/2 vegetable