• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Gluten-free Vegan Recipes

    Vegan Butternut Squash Pasta

    Published: Jan 28, 2021 · by Nicole · Updated: Nov 1, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Vegan Butternut Squash Pasta

    This vegan butternut squash pasta is creamy, wholesome and full of comforting savory flavors. Packed full of caramelized roasted vegetables and warming spices, this meal is perfect for an easy and fuss-free lunch or dinner.

    Vegan butternut squash pasta
    Jump to:
    • About this vegan butternut squash pasta
    • Ingredients and substitutions
    • How to make this vegan butternut squash pasta
    • Storing and freezing instructions
    • Tips and tricks for success
    • Recipe
    • Comments

    It feels like the coldest winter ever this year. We’ve had a week of snow and sub-zero temperatures and I’m doing everything I can to stop myself from freezing.

    This vegan butternut squash pasta has become my go-to winter recipe to warm me up - it’s comfort food at its finest. Plus, using the oven to roast the squash also heats up my kitchen!

    About this vegan butternut squash pasta

    Butternut squash rigatoni with spinach

    If you love pasta and you love butternut squash then this one's for you. The two marry together perfectly. Each piece of rigatoni is coated in the slightly spicy and perfectly creamy sauce, quite literally melting in your mouth. 

    Bowl of rigatoni in a vegetable sauce

    Roasting the squash makes it tender and caramelized, then it becomes incredibly earthy and creamy when blended. I’m going to say it again - creamy.

    It’s crazy how a sauce without any additional cream or cashews can be so rich. The secret ingredient is silken tofu, which dissolves to add creaminess and decadence.

    Pasta with a butternut squash and spinach in a pan

    Plus, this is a great example of how delicious dinners can also be healthy. Packed full of hidden vegetables this butternut squash pasta is rich in nutrients and vitamins - perfect for those cosy winter evenings indoors.

    Ingredients and substitutions

    All the ingredients for this vegan butternut squash pasta are budget-friendly and easy to source.

    Ingredients for butternut squash pasta

    Vegetables: butternut squash, red bell pepper, carrot. This is my favorite combination of roasted veggies but you could experiment a little, for example, by swapping the butternut squash for pumpkin.

    Olive oil. To ensure the vegetables roast properly.

    Pasta. I use gluten-free rigatoni, but you can use whichever is your favorite.

    Silken tofu. Unlike firmer types of tofu, you don’t need to press silken tofu. It will dissolve into the sauce to add creaminess and decadence.

    Red chili pepper. I take the seeds out to ensure it’s not too spicy.

    Maple syrup. You could also use agave syrup as an alternative.

    Nutritional yeast. Also known as ‘nooch’, this is a staple ingredient in vegan cooking which adds a cheesy, nutty taste. (I like this brand.)

    Plant-based milk. I prefer oat milk, but you can use any variety.

    Spices: cumin, paprika, garlic powder, turmeric and salt. You can adjust the amounts depending on your personal preference.

    Onion. Fresh!

    Tomato paste. For nice depth of flavor.

    Vegan cheese. I know vegan cheese isn’t to everyone’s taste, so this ingredient is optional.

    Spinach.

    How to make this vegan butternut squash pasta

    First, remember to preheat your oven to 400 degrees F (200 C). Then line a large baking tray with parchment paper.

    Butternut squash, peppers and carrots in a bowl
    Vegetables on a baking tray

    Next add 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. 

    When the vegetables are almost done, start cooking the rigatoni (or any other pasta of your choice) according to the instructions on the packaging.

    Roasted butternut squash, carrots and bell pepper on a baking tray
    Butternut squash sauce ingredients in a blender

    Then, transfer 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 this until it’s smooth. 

    Heat the rest of the olive oil in a large pan over a medium heat and add the onion. Cook this for a minute, then add the tomato paste and cook for 2-3 minutes more, until softened. 

    Vegetable pasta sauce in a blender
    Onions in a frying pan

    Pour the sauce into the pan and add the vegan cheese, together with the spinach. Stir this until the spinach wilts. 

    Vegetable pasta sauce and spinach in a pan
    Pasta with a butternut squash sauce in a pan

    Finally, drain the pasta and add it to the frying pan, stirring for a few minutes more. Serve your vegan butternut squash pasta with fresh herbs of your choice.

    Storing and freezing instructions

    Rigatoni with a vegetable sauce in a bowl

    Regardless of whether you want to refrigerate or freeze, keep the sauce separate. If you store the sauce with the pasta and spinach, then the pasta will go soggy and this impacts on the flavor.

    The sauce will last up to 4 days in the fridge, or 2 months in the freezer, just be sure to defrost fully before heating.

    This is a really great option for a vegan meal prep recipe!

    Tips and tricks for success

    Two bowls of butternut squash pasta

    Chopping a squash can be a mammoth task. For this butternut squash pasta, I cut mine in half, lengthways, then scoop out the seeds and peel it. I find this makes it much easier to cut into cubes. 

    Or, if that still sounds too hard, using frozen squash from the supermarket is also fine, just roast it according to the pack instructions. I do think fresh has a bit more flavor though!

    Feel free to experiment with the vegetables and spices. You could swap the butternut squash for pumpkin or the carrot for parsnip. If you want the pasta sauce spicier, keep the seeds in your chili pepper, or if you want it sweeter, add more maple syrup.

    Other comforting butternut squash recipes

    If you love this butternut squash pasta, be sure to check out these other delicious recipes:

    • Spicy Butternut Squash Soup
    • Vegan Butternut Squash Pot Pie
    • Butternut Squash Mac And Cheese With Tofu
    • Maple Butternut Squash Autumn Salad Bowl
    Vegan butternut squash pasta

    I'd love to know: what's your favorite warming winter recipe? If you make this delicious vegan butternut squash pasta then please tag me on Instagram (@ohmyveggies) so I can see your creations! Remember to comment below if you have any questions and leave a star rating if you love this recipe.

    Recipe

    Vegan Butternut Squash Pasta

    This vegan butternut squash pasta is creamy, wholesome and full of comforting savory flavors. Packed full of caramelized roasted vegetables and warming spices, it's perfect for an easy and fuss-free dinner.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: butternut squash, comfort food, Dinner, earth of maria, easy, fall, Healthy, nutritional yeast, pasta, to move, Tofu, Winter
    Servings: 4 people
    Calories: 479kcal
    Author: Oh My Veggies

    Equipment

    • Baking tray
    • Parchment paper
    • Mixing bowl
    • Deep Frying Pan
    • Food processor or blender

    Ingredients

    • 2 ½ 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 chili pepper 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
    US Customary - Metric

    Instructions

    • Preheat the oven to 200 degrees C (400 F) and line a large baking tray with parchment paper.
    • Add 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.
    • When the vegetables are almost done, start cooking the rigatoni (or any other pasta of your choice) according to packaging instructions.
    • Transfer the roasted vegetables to a food processor together with the silken tofu, red chili, maple syrup, nutritional yeast, plant based milk, cumin, paprika, garlic powder, turmeric and salt. Blend until smooth.
    • Heat 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.
    • Pour the sauce into the pan and add the vegan cheese, together with the spinach. Stir until the spinach wilts.
    • Drain the pasta and add it to the frying pan, stirring for a few minutes more. Serve with fresh herbs of your choice.

    Video

    Notes

    To stop the pasta and spinach going soggy, store/freeze the sauce separately.

    Nutrition

    Calories: 479kcalCarbohydrates: 75gProtein: 17gFat: 13gSaturated Fat: 2gSodium: 549mgPotassium: 851mgFiber: 6gSugar: 8gVitamin A: 10523IUVitamin C: 39mgCalcium: 182mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    Click here to pin this for later
    Vegan butternut squash pasta
    « Vegan Coconut Vegetable Noodle Stir-fry
    Mango-Chili Tofu Stir-Fry (Vegetarian, Vegan) »

    Earth of Maria, Gluten-free Vegan Recipes, Tofu and Tempeh Recipes, Valentine's Day Recipes, Vegan Dinner Recipes, Vegan Main Dishes, Vegan Pasta Recipes, Vegan Recipes, Vegan Weeknight Meals, Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes butternut squash, Carrot, Chilli, Cumin, Garlic powder, maple syrup, nutritional yeast, onion, Paprika, pasta, Pepper, plant based milk, Silken tofu, spinach, tofu, Tomato paste, turmeric, Vegan cheese

    Reader Interactions

    Comments

    1. Rebecca says

      October 15, 2022 at 7:39 pm

      This is one of the best fall recipes I’ve ever made. It was SO so so good. Thank you!

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Mojito Popsicles (Don't Forget the Rum!)
    • Thai Veggie Pizza
    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.8K shares