This creamy vegan butternut squash pasta sauce recipe calls for store-bought butternut squash puree, so it's easy to prepare. Cashews add richness and creaminess to this dairy-free sauce, and giving the sauce a final whir in the blender gives it a silky smooth texture. The optional nutritional yeast adds a mild Parmesan-like flavor. Serve the sauce over your favorite pasta and add a simple salad for a comforting and healthy fall dinner.

Katie Webster
Source: EatingWell.com, August 2019

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Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree broth (or water) and cashews in a blender until completely smooth, about 1 minute (or about 30 seconds if using a high-powered blender). Set aside.

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  • Heat oil in a large skillet over medium-high heat. Add onions, garlic and salt; cook, stirring often, until the onions start to brown in spots, 3 to 4 minutes. Reduce heat to medium-low and continue cooking and stirring until the onions are very soft and translucent, about 10 minutes longer.

  • Add wine and marjoram (or oregano); increase heat to high and cook, stirring, until the wine is almost completely evaporated. Add squash puree, the cashew mixture and nutmeg; reduce heat to medium-low and continue cooking, stirring, until the sauce is thick, about 3 minutes. Remove from heat and stir in nutritional yeast, if using. Transfer to the blender and puree until completely smooth. (Use caution when pureeing hot liquids.)

Tips

Tip: Frozen butternut squash puree is also sometimes labeled "cooked winter squash." To make butternut squash puree from scratch, cut a butternut squash in half lengthwise. Scoop out seeds and pulp and set the halves, cut-side down, on a baking sheet lined with parchment. Bake at 350 degrees F for 50 minutes to 1 hour. When the squash is tender it will give gently when pressed through the skin. Allow the squash to cool before pureeing in a food processor. 1 large (2 1/2-pound) butternut squash makes about 2 1/2 cups puree.

To make ahead: Refrigerate sauce in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition Facts

102 calories; protein 1.8g; carbohydrates 10.9g; dietary fiber 2.1g; sugars 4.2g; fat 5.3g; saturated fat 0.9g; vitamin a iu 4483.6IU; vitamin c 8.7mg; folate 24.4mcg; calcium 31.4mg; iron 0.8mg; magnesium 32.1mg; potassium 216mg; sodium 184.1mg; thiamin 0.1mg.
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