Creamy Butternut Squash Pasta

This pasta is both a veggie powerhouse and a creamy comfort food dish. It’s ideal for every day because you can use whatever you have on hand! If you don’t have coconut milk or broth, you can sub regular water and still have a delicious creamy sauce. Add parmesan cheese for extra sharpness and creamy goodness or omit to make this recipe vegan friendly. This sublime pasta will become a staple on your menu!

Creamy Butternut Squash Pasta (GF)

Course: Lunch & Dinner

Cuisine: American

Keyword: easy, gluten-free, pasta, vegetarian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 servings

Calories: 434kcal

Author: Luxe Wellness

Luscious, sweet and slightly spicy sauce straight from a veggie!

Print Recipe

Ingredients

• 1 medium butternut squash approximately 1.5 to 2 lbs
• 3 cloves garlic left whole
• 2/3 medium yellow onion, in large slices or one small yellow onion
• 2 tbsp olive oil approximately 3 or 4 swirls
• salt + pepper
• 12 ounces gluten free dry pasta such as Banza or Barilla gluten-free
• 1/2 cup light coconut milk or substitute broth or water
• 1 cup vegetable broth use water, if you don't have broth
• 1 cup water
• 1/3 cup reserved pasta water or use regular water; only for thinning out finished sauce
• 1 tsp crushed red pepper or more, to taste
• 1/3 cup grated parmesan cheese optional

Instructions

Prep the veggies for sauce

• Preheat oven to 375 F.
• Prepare a baking sheet with parchment paper.
• Peel your butternut squash using a regular vegetable peeler. Chop off each end, and then slice into 1/2 inch slices, removing seeds and seeded area at base (discard). Cut slices into smaller pieces (no larger than 1 inch).
• Peel garlic cloves and leave whole.
• Peel and slice onion into about 4 to 6 large wedges.
• Place all ingredients in a bowl and swirl olive oil over to coat (approximately 1 to 2 Tbsp). Add a large pinch of salt and a couple of cracks of fresh black pepper. Pour evenly onto baking sheet and place in oven for 45 min.
• Remove and set aside.

Prepare pasta

• Once veggies are cooked, heat your pasta water on the stovetop, add salt to the water, and cook pasta according to package instructions. As soon as pasta is cooking, begin to assemble the sauce so that the sauce is ready when the noodles are done cooking.
• When pasta is almost done cooking, reserve about 1/3 cup pasta water to thin sauce later.

Prepare your sauce

• Place roasted veggies into large pot on the stove, on low heat along with 1/2 cup light or regular coconut milk. Add 1/2 cup of the vegetable broth. Use immersion blender to begin blending your vegetables into sauce. Slowly add the other 1/2 cup broth and the 1 cup water, a little at a time, blending in between, to desired consistency. If you have water left over, that's fine. There are a lot of variables in the recipe (size of squash etc) so you may need more or less water.
• Add a large pinch of salt and about 3 cracks of fresh black pepper. If desired, add your crushed red pepper flakes and taste.
• Stir in optional parmesan cheese and combine well.

Combine your pasta and sauce

• Strain your cooked pasta and add to your simmering sauce. Use reserved pasta water or regular water to thin to desired consistency.
• Stir to combine and serve warm.

Notes

• Make this recipe vegan by omitting the parmesan cheese
• If you don't have coconut milk on hand, just use more water or broth 
• Nutrition count includes parmesan cheese

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 65g | Protein: 31g | Fat: 9.2g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 494mg | Potassium: 454mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6354IU | Vitamin C: 13.8mg | Calcium: 88mg | Iron: 1.7mg