This cheesy vegan butternut squash and white bean pasta sauce is ultra flavourful, comforting, and packed with immunity-boosting beta carotene.
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.
to make this vegan cheesy butternut squash pasta, you’ll:
- Roast butternut squash, red or orange bell pepper, and garlic for 25 minutes.
- Blend together the roasted vegetables with non-dairy milk, nutritional yeast, salt, Dijon mustard, and lemon juice.
- Saute onion and garlic with some salt, pepper, and chili flakes and add white beans and peas.
- Pour the butternut squash sauce over the onions, garlic, beans, and peas and bring to a simmer.
- Serve over pasta or cooked grains of your choice!
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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!
PrintCheesy Vegan Butternut Squash and White Bean Pasta
Description
This cheesy vegan butternut squash and white bean pasta sauce is ultra flavourful, comforting, and packed with immunity-boosting beta carotene.
Ingredients
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
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Pour the butternut squash sauce over the onion, garlic, and bean mixture and bring to a simmer.
- Serve the sauce immediately over pasta or other cooked grains of your choice.
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Pour the butternut squash sauce over the onion, garlic, and bean mixture and bring to a simmer.
- Serve the sauce immediately over pasta or other cooked grains of your choice.
Cheesy Vegan Butternut Squash and White Bean Pasta
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This cheesy vegan butternut squash and white bean pasta sauce is ultra flavourful, comforting, and packed with immunity-boosting beta carotene.
Ingredients
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
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Pour the butternut squash sauce over the onion, garlic, and bean mixture and bring to a simmer.
- 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
Darlene says
Wow!! This pasta dish is a new family favourite for us. Creamy, tasty, vegan, healthy.
Susan says
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.