Creamy and comforting vegan pasta dish with butternut squash sauce and broccoli. Make this comfort dish for your next family dinner!
Ingredients
- Small butternut squash- preferably uniform in size so it’s easier to cut.
- Shell or macaroni pasta
- Broccoli florets
- Unsweetened plant milk such as cashew or almond milk
- Low sodium vegetable broth
- Nutritional yeast- a must have for that nutty and slightly cheesy taste!
- Vegan butter- you can also use margarine
- Clove garlic
- All purpose flour
- Paprika
- Salt and pepper
Steps
Apologies for the lack of process shots! I took a few on the stove, but they turned out so horrendous I decided that you’re better off without pictures. If I get my hands on a portable stove, I will be able to take process shots for stove-related recipes!
- Cook the pasta according to package instructions. Don’t forget to add a pinch of salt and a drizzle of vegetable to your pasta cooking water! This’ll help bring out the flavour of the pasta and prevent them from sticking.
2. Steam the butternut squash. Find the full instructions on the recipe card! Here are some tips for steaming:
- Once you close the lid of the steamer or pot, do not remove the lid until the time is up. We want the steam to stay trapped in the pan and cook the butternut squash.
- Fill the bottom pot with at least 3 inches of water. If the pot runs out of water, the bottom of the pan will burn.
- Use a ceramic dish to steam the butternut squash if you’re not using a steaming basket.
3. The butternut squash sauce is prepared starting with sautéing the garlic, making a roux with the butter and flour, whisking in the plant milk and veggie broth and adding nutritional yeast.
4. Once we have the base of the sauce, add the mashed butternut squash, broccoli, paprika, salt and pepper. Cook the broccoli until tender and bright green.
5. Finally, add the cooked pasta to the sauce and mix until incorporated!
FAQ
A roux is commonly used for cream soups and sauces and is made with equal part fat and flour. In this recipe we’re using vegan butter and all purpose flour.
Start by peeling off the skin using a peeler. Cut the squash in half from the bottom and then in half again. Scoop out the gut of the squash using a spoon. Cut the squash halves into cubes.
I find that cashew or almond milk works the best! Make sure it’s unsweetened so your dish doesn’t turn out sweet.
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
Check out some of my other fall recipes:
Vegan Butternut Squash Mac
Ingredients
- 2 servings macaroni or shell pasta
- Water to cook the pasta
- Salt and oil to cook the pasta
- 1 small butternut squash, cubed, about 3-4cups
- 2 tbsp vegan butter
- 1 clove garlic, minced
- 2 tbsp all purpose flour
- 1½ cup unsweetened non-dairy milk
- 1 cup vegetable broth
- 4 tbsp nutritional yeast
- ¼ tsp paprika
- 2 cups broccoli florets, about 1 small head of broccoli
- Salt and pepper to taste
Instructions
- Fill the bottom of the steamer or a pot with about 3 inches of cold water. Place the steam basket or the second layer of the steamer on top. Place the cubed butternut squash in the steam basket or on a plate in the steamer.1 small butternut squash, cubed
- Cover the pot with a lid and turn the stove to high heat. Once you start seeing steam come out of the pot, set a timer for 15mins. Slowly remove the lid and use a fork to poke a piece of butternut squash to test whether it is cooked or not. If the butternut squash is hard to penetrate, steam for an additional 5-10mins.
- Carefully remove the steamed butternut squash from the steamer or pot and use a masher to mash the squash until smooth. Set aside.
- Cook the pasta with oil and salt according to the package directions. Drain the pasta using a colander and set aside.2 servings macaroni or shell pasta, Water to cook the pasta, Salt and oil to cook the pasta
- Meanwhile, prepare the butternut squash sauce. In a large pan, melt the butter on medium-high heat. Add the minced garlic and sauté until fragrant. Add the flour and stir to create a roux. Pour in the plant milk and vegetable broth. Use a whisk and whisk until smooth. Stir in the nutritional yeast, reduce the heat to medium and bring the sauce to a light simmer while stirring constantly.2 tbsp vegan butter, 1 clove garlic, 2 tbsp all purpose flour, 1½ cup unsweetened non-dairy milk, 1 cup vegetable broth, 4 tbsp nutritional yeast
- Reduce the heat to medium and bring the sauce to a light simmer while stirring constantly. Add the mashed butternut squash and mix with a wooden spoon until smooth. Add the broccoli, mix to coat the broccoli florets and bring to a light simmer. Cook for 2-3mins, or until the broccoli is tender and bright green.2 cups broccoli florets
- Add the cooked pasta to the pan of sauce and mix until fully incorporated. Sprinkle in the paprika and season with salt and pepper. Serve hot!¼ tsp paprika, Salt and pepper to taste
Notes
- The roux should have a thick paste-like texture.
- Carefully moderate the heat when you’re making the roux, as you don’t want the roux to get burnt!
- Store the pasta in the refrigerator for up to 3 days. Reheat in the microwave to at least 75ºC or 165ºF.
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