Butternut Squash Pasta Sauce (Print-Friendly Format)
Creamy vegan sauce with butternut squash and tomatoes, blended smooth with roasted veggies and herbs.
# Ingredients You’ll Need:
→ Vegetables
01 -
450 g frozen diced butternut squash
02 -
225 g fresh tomatoes, chopped
03 -
1/2 medium yellow onion, sliced
→ Seasonings
04 -
2 tablespoons olive oil
05 -
1 teaspoon salt
06 -
1/4 teaspoon ground black pepper
07 -
1/2 teaspoon dried thyme
→ Pasta
08 -
450 g dried pasta
09 -
80 ml reserved pasta cooking water
# How to Make It:
01 -
Preheat oven to 230°C and line a baking tray with parchment paper.
02 -
Distribute frozen butternut squash, chopped tomatoes, and sliced onion evenly on the lined tray. Drizzle with olive oil and sprinkle with salt, black pepper, and dried thyme.
03 -
Toss vegetables to evenly coat with oil and seasonings.
04 -
Roast in the oven for 20 minutes until tender and slightly caramelised.
05 -
While vegetables roast, cook pasta in a large pot of boiling salted water according to package instructions until al dente.
06 -
Before draining, reserve 80 ml of the pasta cooking water.
07 -
Combine roasted vegetables and reserved pasta water in a blender. Blend until completely smooth to create a creamy sauce.
08 -
Pour the butternut squash sauce over the drained pasta and toss to combine thoroughly.
09 -
Serve immediately with parmesan or plant-based cheese, if desired.
# Extra Tips:
01 -
For a smoother consistency, blend the sauce while the vegetables are still hot.