Butternut Squash Pasta Sauce
Video
Ingredients
- ½ butternut squash, 450-500g peeled & deseeded flesh, chopped into cubes
- 1 yellow onion
- 5 garlic cloves
- 2 tbsp nutritional yeast, you can swap with cheese
- 60 g cashew nuts
- oil, salt, pepper , to taste
- 200 g pasta
Instructions
- Chop the butternut squash, onion, and garlic. Place on a tray, drizzle the oil and add salt and pepper to taste.
- Roast at 180°C (350°F) for about 30 minutes. Tip: wrap the garlic and onion in foil so they cook gently and don’t burn while the squash roasts.
- Meanwhile, cook your favourite pasta.
- Once the vegetables are ready, put all the ingredients into the blender a blend until silky and smooth.
- Pour the sauce over the cooked pasta and mix to coat.
Notes
- This golden sauce is naturally creamy thanks to cashews and roasted butternut squash — no dairy or cream needed.
- Nutritional yeast adds a cheesy, nutty flavour, but you can swap it for parmesan or pecorino if you prefer.
- The sauce pairs beautifully with most pasta shapes — from short ones like rigatoni, fusilli or penne that catch the sauce in every bite, to long strands like spaghetti that get coated evenly.
- Roast the garlic and onion wrapped in foil so they soften slowly without burning, adding depth and sweetness to the sauce.