Creamy Butternut Squash White Bean Pasta
This creamy vegan pasta dish combines the sweetness of butternut squash with the richness of white beans for a hearty and satisfying meal.
Equipment
- 1 Blender
- 1 large saucepan
- 1 Baking Sheet lined with parchment paper
Ingredients
Main Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tbsp olive oil
- 1 can 15 oz white beans, drained and rinsed
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 12 oz pasta of choice
Optional Add-ins
- 1/4 cup nutritional yeast
- 1/4 cup toasted pine nuts
Instructions
Preparation
- Preheat your oven to 400°F. Peel and cube the butternut squash and toss it with olive oil. Spread it on a baking sheet lined with parchment paper.
- Roast the butternut squash in the oven for about 25 minutes, or until tender and slightly browned.
- While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
- In a large saucepan, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
- Add the roasted squash, white beans, and vegetable broth to a blender. Blend until smooth and creamy.
- Return the blended sauce to the saucepan, add the cooked pasta, and stir until well combined. Heat through on low heat.
- For added flavor, stir in nutritional yeast and toasted pine nuts, if using.
Serving
- Serve the pasta hot, garnished with additional nutritional yeast or pine nuts if desired.
Storage
- Place any leftovers in an airtight container and store in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Blend the sauce until completely smooth for the best texture. Roast the squash until it's just tender to avoid a mushy consistency.
Ingredient Substitutions: You can use chickpeas instead of white beans if preferred. Nutritional yeast adds a cheesy flavor, but it's optional.
How to Serve: Serve with a side salad or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: The sauce can be made ahead of time and stored in the fridge for up to 2 days.
Ingredient Substitutions: You can use chickpeas instead of white beans if preferred. Nutritional yeast adds a cheesy flavor, but it's optional.
How to Serve: Serve with a side salad or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: The sauce can be made ahead of time and stored in the fridge for up to 2 days.