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Cheesy Vegan Butternut Squash and White Bean Pasta


  • Author: Allison

Description

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


Scale

Ingredients

FOR THE SAUCE:

  • 6 1/2 cups peeled butternut squash, chopped into 1/2-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
  • 1/2 cup nutritional yeast
  • 2 cups unsweetened non-dairy milk
  • 2 tsp dijon mustard
  • 1/2 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 1/2 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.