Creamy Butternut Squash Pasta (Vegan + Gluten-Free)
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
This Creamy Butternut Squash Pasta is both vegan and gluten-free! It has all the fall feels and is a comforting, healthy dish for the whole family!
I have been on a mission to create a creamy fall pasta, but with nourishing ingredients instead of heavy creams and the like that you often find in classic creamy pasta recipes. When I want to create something creamy, my go-to is usually full-fat coconut milk. Sometimes the dish can take on a coconuty flavor, which of course doesn’t always work with the flavor you’re trying to create.
For this recipe, I did use coconut milk, however, I find that the flavor is pretty masked. The coconut milk serves its purpose beautifully by providing a rich, creamy texture and brings out the butternut squash and sage flavors.
I am trying to steer clear, or at least reduce my consumption, of regular white pasta since I know it can cause a big spike in blood sugar. I have just started using chickpea pasta as a replacement and I’m loving it so far!
I have only tried the Banza brand and have found great success with it. I don’t notice much of a difference from regular pasta actually! My mom has tried other chickpea pastas with no such luck, so I do highly recommend using the Banza brand!
By using chickpea pasta, this meal rounds out as a pretty wholesome meal – you have your protein, veggies, fiber, and fat which helps balance blood sugar levels.
- Protein – chickpea pasta, cashews, nutritional yeast, and any protein-filled toppings you include (see ideas below)
- Veggies – butternut squash
- Fiber – butternut squash and chickpea pasta
- Fat – coconut milk and cashews
My goal was to create a creamy pasta recipe that wouldn’t cause too high of a blood sugar spike after eating it, like most pasta recipes would. Hopefully, this will have you and your kids feeling good and satiated for a long time after eating it.
Pasta Topping Ideas
- To get another pop of protein and some fantastic flavor, you can try adding some roasted chickpeas.
- I like topping our pasta with my Meatless Lentil Meatballs from my free E-Book – 10 Vegetarian Lunch Box Recipes. Grab your FREE copy here!
- Slivered raw almonds for some crunch.
What I love about this Creamy Butternut Squash Pasta
- It’s gluten-free
- It’s vegan, yet rich and creamy tasting
- It’s such a cozy, fall dish!
- It’s pretty minimal prep!
MORE EASY Dinner IDEAS:
Baked Black Bean and Cheese Taquitos
Easy Vegetarian Chili {Cook-Off Winner!}
Lemon Parmesan Baked Gnocchi With Zucchini and Chickpeas
LOOKING FOR MORE INSPIRATION?
Head on over to my Instagram @supermomeats to get more recipe ideas, meal planning tips, and tricks on making mealtime easier! I would love to connect! If you make this recipe, let me know by tagging me @supermomeats! I can’t tell you how much I appreciate your support and LOVE seeing your creations!
- 12 ounces butternut squash, cubed (I use the pre-cut package from Trader Joe’s)
- 1 small onion, loosely chopped
- 4 small garlic cloves, kept whole
- 2 tablespoons avocado oil
- 1 cup full-fat coconut milk
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 teaspoon white wine vinegar
- 2 tablespoons dried sage
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- Black pepper to taste
- Pinch of nutmeg
- 8 ounces chickpea rotini pasta (I use the Banza brand)
- Reserve about ⅛ cup of pasta water
- Preheat oven to 450 degrees Fahrenheit.
- Line a baking tray with parchment paper and lay cubed butternut squash on top. Drizzle 1 tablespoon avocado oil over the butternut squash and a sprinkle of salt and pepper on top.
- Place onion and garlic on a small piece of aluminum foil and drizzle the remaining tablespoon of avocado oil over them. Wrap the foil around the onion and garlic to cover and place next to the squash on the tray.
- Roast butternut squash, onion, and garlic for 20 minutes.
- Meanwhile, cook pasta according to package instructions and reserve 1/8th cup or so of the pasta water when draining the water.
- In a blender, combine all ingredients except for pasta and pasta water. Blend until smooth.
- Pour sauce over cooked pasta and mix well. Add reserved pasta water to thin out sauce if needed.