Squash is halved and roasted until caramelized with the skin for ease. The sauce requires just 5 pantry staple ingredients. And when topped with (optional) shiitake bacon, the salty-sweet flavor combination takes it to the next level! Let us show you how it’s done! This 10-ingredient pasta starts with roasting butternut squash and garlic cloves until caramelized and tender. Roasting brings out their natural sweetness and keeping the squash halved and the garlic whole minimizes chopping time. For the sauce, cashews provide a neutral, creamy base and add a bit of protein. Raw garlic adds a punchy garlic flavor, nutritional yeast provides the cheesy element, sea salt adds saltiness, and almond milk transforms it into a thin, pourable sauce. Then the pasta gets cooked and added to a pan with sautéed onion or shallot for additional flavor. All that’s left to do is add the blended sauce, roasted squash, and red pepper flake for heat. Then it’s cooked a minute or two until warm. For an optional garnish, we recommend our vegan parmesan for a salty cheesiness, red pepper flake for more heat, and shiitake bacon for a savory-sweet finish. The flavor combination is incredibly dreamy. We hope you LOVE this butternut squash pasta! It’s:Savory-sweetSuper comfortingHeartyQuick & easy& SO delicious! Enjoy as a standalone meal when craving comfort and carbs, or for a lighter meal, serve alongside roasted brussels sprouts, chickpea kale salad, garlicky green beans, or a simple green salad.
More Vegan Pasta Recipes
Creamy Vegan White Pasta with Summer Vegetables Garlic Chili Pasta with Roasted Cauliflower Garlic & White Wine Pasta with Brussels Sprouts 1-Pot Vegan Pasta
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