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butternut-squash-vegan-alfredo-pasta-recipe

Butternut Squash Vegan Alfredo Pasta

A creamy, delicious vegan Alfredo pasta made with butternut squash.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 400 kcal

Ingredients 

Main Ingredients

  • 1 cup Butternut squash, cubed
  • 1 cup Coconut milk
  • 2 cloves Garlic, minced
  • 2 tablespoons Nutritional yeast
  • 1 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 12 ounces Pasta of choice

Instructions 

  1. 1. Cook pasta according to package instructions. Drain and set aside.
  2. 2. In a large pot, bring water to a boil. Add butternut squash and cook until tender, about 10-15 minutes. Drain.
  3. 3. In a blender, combine cooked butternut squash, coconut milk, garlic, nutritional yeast, olive oil, salt, and black pepper. Blend until smooth.
  4. 4. In a saucepan, heat the blended sauce over medium heat until warmed through.
  5. 5. Toss the cooked pasta with the sauce. Serve warm.

Nutritional Value

Calories: 400kcal | Carbohydrates: 60g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Butternut Squash, Pasta, Vegan
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