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    Home » Recipes » Dressings, Dips, and Sauces

    Cheesy Vegan Butternut Squash and White Bean Pasta

    Published: Mar 15, 2020 Last Modified: Nov 10, 2020 by Allison

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    pinterest graphic showing the bowl of cheesy vegan butternut squash pasta with text overlay of the title of the recipe

    This cheesy vegan butternut squash and white bean pasta sauce is ultra flavourful, comforting, and packed with immunity-boosting beta carotene.

    an overhead shot of the cheesy vegan butternut squash and white bean pasta in a bowl on a wooden backdrop

    Cooking and baking have always been a source of comfort for me whenever my life or the world has felt uncertain or out of control. Sharing healthy, immunity-boosting comfort food recipes with you feels about right during this time. <3

    This cheesy vegan butternut squash and white bean pasta will flood your body with health-giving nutrients, all while providing a dose of comfort thanks to the creamy consistency and cheesy flavour of the sauce. I’ve also added sauteed onion and garlic for a flavour and immunity boost, as well as white beans and green peas for protein and texture. Think of this cheesy vegan butternut squash and white bean sauce as a grown-up vegan mac and cheese! The sauce can be served on any kind of pasta, or you can try it on brown rice, quinoa, millet, buckwheat, or farro.

    a head on shot of a bowl of cheesy vegan butternut squash pasta

    to make this vegan cheesy butternut squash pasta, you’ll:

    1. Roast butternut squash, red or orange bell pepper, and garlic for 25 minutes.
    2. Blend together the roasted vegetables with non-dairy milk, nutritional yeast, salt, Dijon mustard, and lemon juice.
    3. Saute onion and garlic with some salt, pepper, and chili flakes and add white beans and peas.
    4. Pour the butternut squash sauce over the onions, garlic, beans, and peas and bring to a simmer.
    5. Serve over pasta or cooked grains of your choice!
    an overhead shot of the pasta sauce in a blender. It is bright orange.
    the onions, garlic, white beans, and peas in a stainless steel skillet on a stovetop.
    the butternut squash pasta sauce being poured over the beans and onions in the skillet.
    the finished pasta sauce in a skillet ready to serve.
    the pasta and sauce in a white bowl before the sauce gets mixed in to the pasta.

    I hope that you love this recipe. If you make it, leave a comment and rating below to let me know how you enjoyed it, and if you share a photo on Instagram, be sure to tag me @upbeet.kitchen and #upbeetkitchen so that I can see your delicious recreations. 🙂

    I’m keeping my words brief today! I hope that you and everyone in your circle are keeping healthy. I’ll be back soon with a St. Patrick’s Day recipe.

    Enjoy!

    Print
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    Cheesy Vegan Butternut Squash and White Bean Pasta


    • Author: Allison
    Print Recipe
    Pin Recipe

    Description

    This cheesy vegan butternut squash and white bean pasta sauce is ultra flavourful, comforting, and packed with immunity-boosting beta carotene. 


    Ingredients

    Scale

    FOR THE SAUCE:

    • 6 ½ cups peeled butternut squash, chopped into ½-inch cubes (from 1 medium butternut squash)
    • 1 red or orange bell pepper, roughly chopped into 1-inch pieces
    • 2 medium garlic cloves, chopped
    • Couple pinches each fine sea salt and freshly ground black pepper
    • 1 tbsp extra virgin olive oil
    • ½ cup nutritional yeast
    • 2 cups unsweetened non-dairy milk
    • 2 tsp dijon mustard
    • ½ tsp fine sea salt (plus more to taste)
    • 3 tbsp freshly squeezed lemon juice (plus more to taste)

    Onions, garlic, and beans: 

    • 1 tbsp extra virgin olive oil
    • 1 medium yellow onion, diced
    • 2 medium cloves of garlic, minced
    • Salt, freshly ground black pepper, and chili flakes, to taste
    • 1 ½ cups cooked white beans (cannellini, great northern, or navy beans all work)
    • 1 cup green peas (fresh or thawed from frozen)

    4 servings of cooked pasta, quinoa, buckwheat, millet, farro, or grain of your choice

    Chopped fresh parsley or basil, for serving

     

    1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
    2. Place the cubed squash, pepper, and garlic in a large bowl. Sprinkle with a couple pinches of sea salt and pepper, and drizzle the olive oil over top. Toss to coat and transfer to the prepared baking sheet. Roast for 25-30 minutes, or until squash is tender.
    3. Once the vegetables have cooled somewhat, place them in an upright blender. Add the nutritional yeast, milk, salt, Dijon mustard, and lemon juice. Blend until smooth. Taste and add additional salt and lemon if desired. Transfer the sauce into a container or jar.
    4. For the onions, garlic, and beans, warm the olive oil in a skillet over medium heat. Add the onion, garlic, and a pinch each of salt, pepper, and chili flakes. Cook for about 10 minutes, or until the onion and garlic are nicely browned. Add the white beans and peas.
    5. Pour the butternut squash sauce over the onion, garlic, and bean mixture and bring to a simmer.
    6. Serve the sauce immediately over pasta or other cooked grains of your choice.

    Instructions

    1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
    2. Place the cubed squash, pepper, and garlic in a large bowl. Sprinkle with a couple pinches of sea salt and pepper, and drizzle the olive oil over top. Toss to coat and transfer to the prepared baking sheet. Roast for 25-30 minutes, or until squash is tender.
    3. Once the vegetables have cooled somewhat, place them in an upright blender. Add the nutritional yeast, milk, salt, Dijon mustard, and lemon juice. Blend until smooth. Taste and add additional salt and lemon if desired. Transfer the sauce into a container or jar.
    4. For the onions, garlic, and beans, warm the olive oil in a skillet over medium heat. Add the onion, garlic, and a pinch each of salt, pepper, and chili flakes. Cook for about 10 minutes, or until the onion and garlic are nicely browned. Add the white beans and peas.
    5. Pour the butternut squash sauce over the onion, garlic, and bean mixture and bring to a simmer.
    6. Serve the sauce immediately over pasta or other cooked grains of your choice.

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    an overhead shot of the cheesy vegan butternut squash pasta in a white bowl on a wooden backdrop

    Cheesy Vegan Butternut Squash and White Bean Pasta


    ★★★★★

    5 from 2 reviews

    • Author: Allison
    • Total Time: 45 minutes
    • Yield: 4–6 servings 1x
    Print Recipe
    Pin Recipe

    Description

    This cheesy vegan butternut squash and white bean pasta sauce is ultra flavourful, comforting, and packed with immunity-boosting beta carotene.


    Ingredients

    Scale

    For the sauce:

    • 6 ½ cups peeled butternut squash, chopped into ½-inch cubes (from 1 medium butternut squash)
    • 1 red or orange bell pepper, roughly chopped into 1-inch pieces
    • 2 medium garlic cloves, chopped
    • Couple pinches each fine sea salt and freshly ground black pepper
    • 1 tbsp extra virgin olive oil
    • ½ cup nutritional yeast
    • 2 cups unsweetened non-dairy milk
    • ½ tsp fine sea salt (plus more to taste)
    • 3 tbsp freshly squeezed lemon juice (plus more to taste)

    Onions, garlic, and beans: 

    • 1 tbsp extra virgin olive oil
    • 1 medium yellow onion, diced
    • 2 medium cloves of garlic, minced
    • Salt, freshly ground black pepper, and chili flakes, to taste
    • 1 ½ cups cooked white beans (cannellini, great northern, or navy beans all work)
    • 1 cup green peas (fresh or thawed from frozen)

    4 servings of cooked pasta, quinoa, buckwheat, millet, farro, or grain of your choice

    Chopped fresh parsley or basil, for serving


    Instructions

    1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
    2. Place the cubed squash, pepper, and garlic in a large bowl. Sprinkle with a couple pinches of sea salt and pepper, and drizzle the olive oil over top. Toss to coat and transfer to the prepared baking sheet. Roast for 25-30 minutes, or until squash is tender.
    3. Once the vegetables have cooled somewhat, place them in an upright blender. Add the nutritional yeast, milk, salt, Dijon mustard, and lemon juice. Blend until smooth. Taste and add additional salt and lemon if desired. Transfer the sauce into a container or jar.
    4. For the onions, garlic, and beans, warm the olive oil in a skillet over medium heat. Add the onion, garlic, and a pinch each of salt, pepper, and chili flakes. Cook for about 10 minutes, or until the onion and garlic are nicely browned. Add the white beans and peas.
    5. Pour the butternut squash sauce over the onion, garlic, and bean mixture and bring to a simmer.
    6. Serve the sauce immediately over pasta or other cooked grains of your choice.
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Pasta
    • Method: Blend
    • Cuisine: Vegan

    Keywords: vegan butternut squash pasta, cheesy vegan pasta sauce, immune boosting pasta sauce

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

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    Vegan Spinach Potato Soup (aka Green Goddess Soup) »

    Reader Interactions

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    1. Susan

      March 22, 2020 at 10:38 pm

      You are right, this is the comfort food we need right now. This was really delicious and made me feel grounded but energized. The beans are a nice addition.

      ★★★★★

      Reply
    2. Darlene

      April 05, 2020 at 1:17 pm

      Wow!! This pasta dish is a new family favourite for us. Creamy, tasty, vegan, healthy.

      ★★★★★

      Reply

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