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This Spicy Butternut Squash Pasta is smoky, spicy and 100% creamy. The vegan pasta you need to try out | ThisSavoryVegan.com #thissavoryvegan #veganpasta #veganfallrecipes

Spicy Butternut Squash Pasta

Print Recipe
This Spicy Butternut Squash Pasta is smoky, slightly spicy and 100% creamy. The vegan pasta you need to try out!
Course Main Course, Side Dish
Cuisine American, Italian
Keyword butternut squash, chipotle, fall recipes, mac & cheese, pasta, thanksgiving
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 390

Equipment

Ingredients

FOR THE ROASTED VEGGIES

FOR THE PASTA

  • 3/4 pound short pasta
  • 2 tablespoons vegan butter
  • 8 sage leaves
  • 4 ounces vegan cream cheese
  • 1-2 chipotle peppers in adobo to taste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup vegan parmesan
  • non-dairy milk unsweetened, optional

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Add all of the roasted veggie ingredients to the baking sheet and toss to coat evenly. Place in the oven on the center rack for 20 minutes. Flip and cook for another 10 minutes, or until the squash is fork tender. Remove from the oven and allow to cool slightly.
  • Transfer the roasted veggies, vegan cream cheese, chipotle peppers, chili powder and smoked paprika to a food processor. Pulse until smooth and combined.
  • Bring a pot of water to a boil. Cook the pasta until al dente. Drain, reserving 1 cup of pasta water.
  • Place the empty pot back on the stove and melt the butter over medium heat. Add the sage and cook until the butter starts to brown and the sage becomes crispy. Remove the sage leaves with a fork and set aside.
  • Transfer the blended sauce to the pot with the reserved vegan butter. Add the vegan parmesan and cook over medium heat until the sauce is hot and bubbly. Taste and add salt as needed - you will probably need to add a healthy pinch.
  • Add the pasta to the sauce and stir to combine. Thin with pasta water and add non-dairy milk if you want it even creamier. Serve hot with the crispy sage crumbled on top.

Video

Notes

FOR LEFTOVERS - I would recommend adding non-dairy milk to the leftovers when reheating to loosen up the sauce.

Nutrition

Calories: 390kcal | Carbohydrates: 54g | Protein: 11g | Fat: 15g