Vegan Butternut Squash Pasta Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 40 mins
2½ cups butternut squash, peeled and cubed
1 large red bell pepper, de-seeded and chopped
1 large carrot, peeled and chopped
2 tbsp olive oil
10 oz rigatoni, or any pasta of choice – ensure gluten-free if necessary
10 oz silken tofu
1 red chilli, de-seeded
½ tbsp maple syrup
¼ cup nutritional yeast
1 cup plant-based milk
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
½ tsp turmeric
½ tsp salt
1 large onion, diced
2 tbsp tomato paste
⅓ cup vegan cheese, grated, optional
1 cup spinach, chopped
1Preheat the oven to 200 degrees C (400 F) and line a large baking tray with parchment paper.
2Add the butternut squash, bell pepper, carrot and 1 tbsp of the olive oil to a mixing bowl and stir together well. Transfer the vegetables to the baking tray and bake for 25-30 minutes, until fully softened and crispy.
3When the vegetables are almost done, start cooking the rigatoni (or any other pasta of your choice) according to packaging instructions.
4Transfer the roasted vegetables to a blender together with the silken tofu, red chilli, maple syrup, nutritional yeast, plant based milk, cumin, paprika, garlic powder, turmeric and salt. Blend until smooth.
5Heat the rest of the olive oil in a large pan over a medium heat and add the onion. Cook for a minute, then add the tomato paste and cook for 2-3 minutes more, until softened.
6Pour the sauce into the pan and add the vegan cheese, together with the spinach. Stir until the spinach wilts.
7Drain the pasta and add it to the frying pan, stirring for a few minutes more. Serve with fresh herbs of your choice.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.