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This Butternut Squash Pasta is the ultimate Fall comfort food. It’s creamy, and super-easy to prepare, and it reminds me of a Fall-inspired Alfredo sauce. (Only without the cream!)
How to Make the Best Butternut Squash Pasta Sauce
This epic butternut squash sauce came into existence after I tested various cooking times for my Instant Pot Butternut Squash tutorial. I had a bunch of cooked butternut squash on my hands, and turning it into a creamy pasta sauce is literally one of the easiest things you can do!
Here’s what you’ll need to make it:
- Yellow onion
- Garlic
- Fresh sage (thyme or rosemary would work, too)
- Cooked butternut squash
- Lemon juice
- Red pepper flakes (if you like a spicy kick)
- Salt & pepper
By the way, if you don’t have cooked butternut squash on hand, canned pumpkin or mashed sweet potatoes could also work as a swap.
Once you have cooked squash on hand, this vegan pasta sauce takes less than 15 minutes to assemble. You can make the sauce while your pasta cooks!
How to Make It
Sauté the onion in a skillet until it softens, then add in the garlic and sage, and keep stirring until fragrant.
Then you’ll just add the sauteed veggies to a blender, along with the cooked squash, water, lemon juice, salt & pepper, and red pepper flakes, if you like spice.
Blend it all together until creamy, then pour it over the drained pasta when it’s done! This dinner takes less than 30 minutes to get on the table, and it will have you licking your bowl clean.
How to Take it Up a Notch
If you want to make this pasta reach the next-level, do yourself a favor and start cooking a batch of mushroom bacon before you start cooking the pasta. It should be ready by the time your pasta and sauce are done!
When you top this pasta with crispy mushroom bacon (shiitake mushrooms are non-negotiable in this case– don’t make substitutions!) this pasta tastes legitimately like a Carbonara sauce you’d get at a 5-star restaurant.
If you’re not vegan, you can even add a sprinkle of Parmesan cheese on top when you serve it. A little bit goes a long way, and makes the sauce taste even more like an Alfredo sauce, with a hint of Fall flavor.
This Butternut Squash Pasta is:
- Unbelievably creamy
- Dairy-free
- Vegan
- Packed with veggies
- and ready in less than 30 minutes!
Have I convinced you to try it yet? I hope you’ll love it as much as I do.
Can Butternut Squash Be Used as Spaghetti?
If you’re wondering if butternut squash can be turned into “noodles” (similar to spaghetti squash) check out my Spiralized Butternut Squash Pasta recipe. It’s a fast skillet meal that’s totally grain-free!
Ingredients
- 16 ounces linguine noodles (use brown rice or legume pasta to keep it gluten-free)
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion (1 cup chopped)
- 4 garlic cloves , minced
- 1 heaping tablespoon freshly minced sage (about 4 to 5 leaves)
- 1 cup mashed butternut squash (steamed or roasted; see notes)
- 1 cup water
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon crushed red pepper flakes
- salt & pepper
- 1 heaping cup baby arugula (optional)
Instructions
- Cook the pasta according to the package directions. While you wait for the water to come to a boil, you can start sauteeing the veggies for the sauce. (Note: If you'd like to serve this dish with crispy mushroom bacon, start cooking it right away, so it will be ready when the pasta is done.)
- While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the onion until it's soft and translucent, about 6 to 8 minutes. Add in the garlic and sage, and sauté until fragrant, about 1 to 2 minutes more.
- Transfer the cooked veggies to a blender, then add in the cooked squash, water, lemon juice, 1 teaspoon of fine sea salt, and several grinds of black pepper. Add in the red pepper flakes, if desired. (You can use up to 1/2 teaspoon if you like the sauce spicy.) Blend until very smooth.
- Taste and adjust the seasoning as desired. When the pasta is done cooking, drain it then return it to the pot it was cooked in. Pour the pasta sauce over the top, add in the arugula (if using), and toss well to combine. The greens should wilt quickly in the hot pasta. Taste and adjust any seasoning as needed, then serve warm, with crispy mushroom bacon on top, if desired.
- Leftovers will keep well for up to 5 days when stored in an airtight container in the fridge. You can reheat the leftovers in a skillet over medium heat, but keep in mind that you might want to add a splash of water to help thin out the sauce again, and stir often, so the pasta won't stick to the pan.
Video
Notes
Nutrition
If you try this Butternut Squash Pasta recipe, please leave a comment below and let me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.
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Reader Feedback: What’s your favorite Fall comfort food?
This was so easy and so delish! I went the extra mile and tried it with the shiitake mushroom bacon and WOW – I was so impressed!!! So yummy. I’m going to save this recipe (and the mushroom bacon!) for regular use.
I made this with sautéed mushrooms, roasted garlic (subbed for the sautéed garlic) and some ground hot sausage. Mixed in chopped spinach as I mixed it all together.
Delicious!
Hi what pasta have you used
I love Banza brand linguine noodles.
Can you use canned pumpkin purée?
Sorry! I just saw that you said it was ok up top!