Cheesy Vegan Butternut Squash and White Bean Pasta

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

5 from 2 reviews

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



For the sauce:

Onions, garlic, and beans: 

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.

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