Creamy Butternut Squash Spaghetti

Creamy Butternut Squash Spaghetti

An easiest way to sneak more veggies into your diet is by making creamy sauces from them! And with this Creamy Butternut Squash Spaghetti recipe you’ll end up not only with delicious, creamy pasta but with also a nutritious meal.

I hope I am not the only one that gets super excited when sees a perfect butternut squash in the market. But am I the only one that uses only a half of it for 1 meal and then ending up with a huge box of precut squash in the fridge? Well, this is exactly how this recipe was created, I didn’t plan it but it turned up pretty damn good!

I shared this recipe with some of you already on my Instagram Reels and I got a really good feedback so here we go, without unnecessary prolonging conversations, my recipe for Creamy Butternut Squash Spaghetti.

Creamy Butternut Squash Spaghetti

Vegan recipe for Creamy Butternut Squash Spaghetti which will sneak more veggies to your diet.
Prep Time10 mins
Cook Time10 mins
Roasting Butternut Squash Time20 mins
Total Time40 mins
Course: Main Course
Servings: 4 servings
Cost: £5

Equipment

  • Sharp Knife
  • Chopping Board
  • Large Pot
  • Pan

Ingredients

Creamy Sauce

  • 600 grams Butternut Squash peeled
  • 3 tbsp Olive Oil
  • 2 Bell Peppers yellow
  • 2 cups Soy Milk
  • 6 tbsp Nutritional Yeast
  • 2 tbsp Tomato Paste
  • tsp Salt or more to taste
  • ½ cup of Saved Pasta Water
  • 4 tbsp Olive Oil
  • 2 large Onions
  • 4 tbsp Harissa Paste optional
  • 400 grams Spaghetti Pasta
  • Fresh Basil

Instructions

  • Preheat the oven to 220°C. Peel, deseed and cut butternut squash in small cubes. Cover it in 3 tbsp of olive oil and bake on baking tray it for 20-25 minutes until soft. Cut and deseed bell peppers and put it to the oven for 10 minutes (with no oil) to soften it and easily remove the skins.
  • Cook spaghetti according to instructions on the package.
  • Once butternut squash and bell peppers are soft, remove them from the oven. Peel peppers and add them with cooled squash to a blender with: soy milk, nutritional yeast, tomato paste, salt and saved pasta water. Blend it all well.
  • On a large pan heat 4 tbsp of olive oil. Peel and chop onions and fry it on the pan for around 3 minutes until soft. Next, add harissa paste and mix it all well. At the end, add blended sauce to the onions and bring it to boil. Add spaghetti, mix it well, add a lot of fresh basil and serve immediately. ¼

Notes

*TIP* You can store this pasta in the fridge for up to 4 days. After refrigeration it will be quite thick so you can heat it up on the pan with ¼ cup of water. 

Or if you feel a little bit more fancy, try this recipe for Pasta Alla Puttanesca.



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