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Butternut Squash Pasta

Vegan Butternut Squash Pasta

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2-3 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This delicious butternut squash pasta is rich and creamy but completely plant-based! The best part is, it can be made in just 15 minutes!


Units Scale
  • 8 oz rigatoni (or other short pasta)
  • 1 cup pasta water, reserved
  • 1 lb frozen cubed butternut squash (See note if using fresh butternut squash)
  • 1/2 cup almond milk (or other neutral non-dairy milk)
  • 2 tablespoons olive oil
  • 1/2 cup nutritional yeast
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Cook the pasta according to package directions, reserving 1 cup of pasta water before draining the pasta.
  2. Steam the squash according to the package directions until the squash is very soft.
  3. Transfer to a blender and add the olive oil, onion powder, garlic powder, smoked paprika, almond milk, nutritional yeast, salt and pepper.
  4. Add the reserved pasta water, starting with 1/2 cup of water, and blend. For a thinner sauce, continue to add pasta water until you reach your desired consistency.
  5. Toss with the pasta and serve immediately. For extra cheesy flavor sprinkle additional nutritional yeast on top.