Description
Indulge in the creamy goodness of Butternut Squash Pasta Sauce, a delightful vegan option that transforms any pasta dish into a wholesome feast.
Ingredients
Scale
- 16 oz frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 lb pasta (your choice)
- 1/3 cup reserved pasta water
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Spread frozen butternut squash, fresh tomatoes, and sliced onion on the baking sheet.
- Drizzle with olive oil, then season with salt, black pepper, and dried thyme.
- Toss the vegetables until evenly coated.
- Roast for about 20 minutes until tender and slightly caramelized.
- While roasting, boil salted water in a pot, then cook your chosen pasta according to package instructions until al dente.
- Reserve 1/3 cup of starchy pasta water before draining the pasta.
- Blend the roasted vegetables with reserved pasta water until smooth.
- Combine the creamy sauce with the drained pasta in a large mixing bowl and toss gently.
- Serve immediately, topped with grated parmesan or plant-based parmesan if desired.
Notes
- This sauce pairs well with seasonal vegetables.
- Feel free to adjust the seasoning to your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg