Butternut Squash Vegan Alfredo Pasta

Adrienne Clark

"Easy autumn vegan comfort food!"
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1 h 37 m servings 604 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 79.2g
  • 26%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
  3. Roast in the preheated oven until tender and lightly browned, about 25 minutes.
  4. Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
  5. Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, lemon juice, miso, and nutritional yeast; blend until sauce is combined.
  6. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup cooking liquid. Transfer pasta to a serving bowl.
  7. Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Mix in sage until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
  8. Stir half of the sauce into the pasta; add onion mixture. Add enough reserved cooking liquid to thin and warm sauce. Season with pepper. Garnish with parsley.


  • Cook's Notes:
  • Instead of boiling, cashews can be soaked in cold water for 2 to 12 hours. Or, if you have a high-powered blender, you can get away with not soaking them at all; just be sure to blend them until smooth.
  • A 15-ounce can of pumpkin or squash puree can be substituted for the roasted butternut squash.
  • If desired 1/4 teaspoon ground sage can be substituted for the fresh.
  • This recipe makes 2 1/2 cups extra sauce, which you can freeze in an airtight container.
  • This recipe makes 2 1/2 cups extra sauce, which you can freeze in an airtight container.


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