For many, January is usually the month where healthy foods and new diets come to life. I hope that the focus is not on restriction but on an abundance of nutritious and wholesome food. That’s exactly why I’d love to get us started with this creamy vegan squash fettuccine.
Mixing whole wheat pasta and veggies with homemade pasta sauces is my favorite way to make wholesome and cozy meals in the Winter. There’s nothing like cooking with winter vegetables to create meal prep friendly meals.
This creamy vegan butternut squash pasta is filling and incredibly nutritious! We roast the veggies for the sauce and add tofu for creaminess. You’ll be getting tons of protein and nutrients from this delicious squash pasta.
Garnished with crushed walnuts for extra crunch!
Yield: 5-6 servings
Prep time: 10 min
Cooking time: 50 min
Total time: 60 min
16 oz whole wheat fettuccine pasta (1 box)
1 butternut squash
1 red onion
½ block extra firm tofu
2 cloves of garlic
¾ cup almond milk
1 tsp salt
1 tbsp olive oil
Optional: crushed walnuts
Preheat the oven to 450 F
Cut the squash in half and remove the seeds. Peel the halves and chop them into medium cubes.
Peel the onion and chop it into medium pieces.
Place the squash and onion on a baking sheet. Add a drizzle of olive oil and a pinch of salt. Cook in the oven for 45 mins.
While that’s cooking, boil some water, add a pinch of salt, and the fettucini. Cook for 12-15 minutes.
Once the roasted vegetables are ready, take them out of the oven and set them aside. We’ll use half of them for the sauce and the other half for the pasta.
To a blender, add half of the squash pieces and red onion, ½ of a block of extra firm tofu, cloves of garlic, almond milk, salt, and olive oil. Blend until smooth and set aside. Use ½ cup or more of the pasta water from the next step to achieve the consistency you like.
Once the pasta is ready, reserve a cup of pasta water, drain the water, and return the pasta to the pot. Pour the sauce slowly until you reach the right ratio of pasta to sauce of your liking. Use some of the pasta water if you want to thin out the sauce a little bit (step above). It’s extra creamy!
Add the roasted squash and onions to the pot and combine.
That's it! Serve it with crushed walnuts and a side of your favorite salad!
Store in airtight containers for about a week.
The sauce yields 3 cups.
Garnish it with your favorite herbs. Basil works great!
$9.50. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
* Whole-grain pasta is typically high in fiber, manganese, selenium, copper, and phosphorus, while refined, enriched pasta tends to be higher in iron and B vitamins. Whole-grain pasta is also lower in calories and higher in fiber and certain micronutrients than refined pasta.
*Butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, potassium, and manganese. The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline. Butternut squash is low in calories and packed with fiber, making it a great choice for any healthy weight loss plan.
Did you try this vegan butternut squash pasta recipe?
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