I made a Vegan Butternut Squash Sauce that turns plain pasta shockingly creamy and so addictive you’ll keep scrolling to see what I did.

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I’m obsessed with this creamy Vegan Butternut Squash Sauce because it actually tastes like something real, not sad blender mush. I love how the squash sings with sage, bright but not try-hard.

I’ll toss it on pasta and call it dinner. Pasta With Squash never looked so indulgent while still feeling kind to my body.

It’s rich, slightly sweet, and weirdly comforting without the syrupy sentiment. I crave seconds.

And leftovers become instant lunch that makes me look like I care. This is my go-to when I want simple food that satisfies.

No fuss, just yum every time. Right now.

Ingredients

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Butternut squash: creamy, naturally sweet base that makes it feel like comfort food.
Olive oil: adds silky mouthfeel and helps flavors mingle, nothing fancy.
Yellow onion: gives sweetness and savory depth when it softens up.
Garlic: punchy umami kick, it’s what keeps it from tasting flat.
Basically fresh sage: herbaceous, slightly minty, pairs perfectly with squash.
Vegetable broth: thins sauce and adds savory backbone without meat.
Plus coconut or plant milk: makes the sauce luxuriously creamy, pick lighter if you want.
Cashews: optional cream boost, makes it rich and slightly nutty.
Nutritional yeast: cheesy, savory hit that’s vegan-friendly and satisfying.
Lemon juice: brightens everything, cuts through richness like a charm.
Maple syrup: tiny sweetness rounder that balances savory and acid.
Salt: essential, wakes up every ingredient so it actually tastes like something.
Black pepper: gentle heat and a warm bite, keeps it interesting.
Red pepper flakes: optional heat for those who like a little kick.
Pasta: the cuddly vehicle that soaks up every creamy bite.

Ingredient Quantities

1 small butternut squash about 1.5 to 2 lbs peeled seeded and cubed (or 3 cups cooked squash)

1 tablespoon olive oil plus extra for roasting or sautéing

1 medium yellow onion chopped

3 garlic cloves minced

8 to 10 fresh sage leaves chopped (or 1 teaspoon dried sage)

1 to 1 1/2 cups low sodium vegetable broth

1/2 cup full fat canned coconut milk or 1/2 cup unsweetened plant milk for lighter sauce

1/3 cup raw cashews soaked 15 minutes then drained (optional for extra creaminess)

3 tablespoons nutritional yeast

1 tablespoon lemon juice plus more to taste

1 teaspoon maple syrup or agave (optional, balances flavor)

1 teaspoon salt plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes optional for a little heat

12 ounces pasta of choice cooked according to package directions

How to Make this

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1. Preheat oven to 425F if roasting the squash, or heat 1 tablespoon olive oil in a large skillet if you want to sauté instead.

2. If roasting: toss the cubed butternut squash with a little olive oil, salt and pepper and spread on a baking sheet; roast 20 to 25 minutes until tender and slightly caramelized. If sautéing: cook squash in the skillet over medium heat with a bit of oil, stirring, until tender and browned, about 12 to 15 minutes.

3. While squash cooks, bring a pot of salted water to a boil and cook 12 ounces pasta according to package directions; reserve 1 cup pasta cooking water then drain pasta.

4. In a medium skillet set over medium heat add a splash of olive oil, sauté chopped onion until soft and translucent about 5 to 7 minutes, then add minced garlic and chopped sage and cook 1 more minute until fragrant.

5. Transfer the roasted or sautéed squash and the onion garlic sage mixture to a blender. Add 1 to 1 1/2 cups low sodium vegetable broth, 1/2 cup coconut milk or plant milk, soaked drained cashews (if using), 3 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat.

6. Blend on high until completely smooth and creamy, scraping down sides as needed; if sauce is too thick add more vegetable broth or some reserved pasta water a few tablespoons at a time until you reach a silky sauce that coats pasta.

7. Taste and adjust seasoning with more salt, lemon juice or maple syrup to balance sweetness and acidity; you can also add extra nutritional yeast for cheesiness.

8. Return sauce to the skillet over low heat just to warm through, then add drained pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce and help it cling to the noodles.

9. Serve immediately topped with extra chopped sage, a drizzle of olive oil and a pinch of red pepper flakes or cracked black pepper; leftovers keep well in the fridge for 3 to 4 days.

10. To speed things up: use 3 cups cooked squash (leftovers or canned), or skip cashews and just use coconut milk for a quicker, still creamy result.

Equipment Needed

1. Oven or large skillet (depending if you roast or sauté)
2. Baking sheet (for roasting the squash)
3. Large pot (for boiling pasta)
4. Colander (to drain pasta and rinse cashews)
5. Blender or high speed food processor (for the sauce)
6. Large skillet or sauté pan (to warm sauce and toss pasta)
7. Cutting board and chef knife (for squash, onion, garlic, sage)
8. Measuring cups and spoons (for broth, coconut milk, cashews, seasonings)
9. Wooden spoon or silicone spatula (for stirring and scraping)

FAQ

Q: Can I use roasted butternut squash instead of cooking it on the stovetop? A: Yes, roasts give a sweeter, nuttier flavor. Toss cubes with a little olive oil, roast at 425F for about 25-30 minutes until tender and a bit caramelized, then add to the sauce blender step.

Q: I have a nut allergy. Can I skip the cashews? A: Absolutely. The cashews just add extra creaminess. Use the coconut milk or unsweetened plant milk and increase broth a little if needed for texture.

Q: How do I make the sauce thicker or thinner? A: For thicker sauce blend less broth or use more squash/cashews. For thinner, gradually stir in more vegetable broth or plant milk until you reach the consistency you want.

Q: Can I make this ahead and reheat it? A: Yes. Store in an airtight container in the fridge up to 4 days. Reheat gently on the stove with a splash of broth or plant milk, stir so it warms evenly. It may thicken after cooling so add liquid as needed.

Q: What pasta and toppings go best with this sauce? A: Use pasta that holds sauce like rigatoni, penne, or fettuccine. Top with extra chopped sage, toasted walnuts, a drizzle of olive oil, or a sprinkle of nutritional yeast for cheesy flavor.

Q: My sauce tastes a bit flat, how do I fix it? A: Brighten it with a bit more lemon juice and a pinch of salt. If it needs depth, add an extra tablespoon of nutritional yeast or a splash of soy sauce or tamari. A small pinch of maple syrup can also balance acidity if it tastes too sharp.

Creamy Vegan Butternut Squash Pasta Sauce (Quick + Easy Recipe) Substitutions and Variations

Butternut squash: swap for canned pumpkin puree (drain a little), roasted sweet potato, or kabocha squash for a richer flavor.
Canned coconut milk: use homemade cashew cream, full fat plain oat milk, or soy creamer for similar creaminess.
Raw cashews: replace with blanched almonds, soaked sunflower seeds (nut free), or 2 tbsp tahini to keep it creamy.
Nutritional yeast: sub with 1 tbsp miso plus a pinch of garlic powder, or 2 tbsp vegan parmesan for cheesy depth.

Pro Tips

1) Roast the squash rather than sauté when you can, it adds way more caramelized flavor and a bit of sweetness. Don’t overcrowd the pan though or you’ll steam instead of roast; give the cubes room and flip once halfway through.

2) Save and use some pasta water to loosen the sauce, that starchy water makes the sauce cling to the noodles better than extra broth. Add it slowly a few tablespoons at a time till the texture feels silky.

3) If you want extra creaminess without the cashews, use full fat coconut milk and simmer the blended sauce a minute with a splash of olive oil to round the flavor. If you do use cashews, soak them longer if your blender isn’t very powerful so you don’t get grit.

4) Taste and balance near the end not at the start. Lemon juice and a tiny bit of maple syrup can transform it, but add in small amounts and keep tasting. Salt low sodium veggie broth and nutritional yeast can be bland without a bright acid or a touch of sweetness.

Creamy Vegan Butternut Squash Pasta Sauce (Quick + Easy Recipe)

Recipe by Francis Mead

0.0 from 0 votes

I made a Vegan Butternut Squash Sauce that turns plain pasta shockingly creamy and so addictive you’ll keep scrolling to see what I did.

Servings

servings

Calories

520

kcal

Equipment: 1. Oven or large skillet (depending if you roast or sauté)
2. Baking sheet (for roasting the squash)
3. Large pot (for boiling pasta)
4. Colander (to drain pasta and rinse cashews)
5. Blender or high speed food processor (for the sauce)
6. Large skillet or sauté pan (to warm sauce and toss pasta)
7. Cutting board and chef knife (for squash, onion, garlic, sage)
8. Measuring cups and spoons (for broth, coconut milk, cashews, seasonings)
9. Wooden spoon or silicone spatula (for stirring and scraping)

Ingredients

1 small butternut squash about 1.5 to 2 lbs peeled seeded and cubed (or 3 cups cooked squash)
1 tablespoon olive oil plus extra for roasting or sautéing
1 medium yellow onion chopped
3 garlic cloves minced
8 to 10 fresh sage leaves chopped (or 1 teaspoon dried sage)
1 to 1 1/2 cups low sodium vegetable broth
1/2 cup full fat canned coconut milk or 1/2 cup unsweetened plant milk for lighter sauce
1/3 cup raw cashews soaked 15 minutes then drained (optional for extra creaminess)
3 tablespoons nutritional yeast
1 tablespoon lemon juice plus more to taste
1 teaspoon maple syrup or agave (optional, balances flavor)
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes optional for a little heat
12 ounces pasta of choice cooked according to package directions

Directions

Preheat oven to 425F if roasting the squash, or heat 1 tablespoon olive oil in a large skillet if you want to sauté instead.
If roasting: toss the cubed butternut squash with a little olive oil, salt and pepper and spread on a baking sheet; roast 20 to 25 minutes until tender and slightly caramelized. If sautéing: cook squash in the skillet over medium heat with a bit of oil, stirring, until tender and browned, about 12 to 15 minutes.
While squash cooks, bring a pot of salted water to a boil and cook 12 ounces pasta according to package directions; reserve 1 cup pasta cooking water then drain pasta.
In a medium skillet set over medium heat add a splash of olive oil, sauté chopped onion until soft and translucent about 5 to 7 minutes, then add minced garlic and chopped sage and cook 1 more minute until fragrant.
Transfer the roasted or sautéed squash and the onion garlic sage mixture to a blender. Add 1 to 1 1/2 cups low sodium vegetable broth, 1/2 cup coconut milk or plant milk, soaked drained cashews (if using), 3 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat.
Blend on high until completely smooth and creamy, scraping down sides as needed; if sauce is too thick add more vegetable broth or some reserved pasta water a few tablespoons at a time until you reach a silky sauce that coats pasta.
Taste and adjust seasoning with more salt, lemon juice or maple syrup to balance sweetness and acidity; you can also add extra nutritional yeast for cheesiness.
Return sauce to the skillet over low heat just to warm through, then add drained pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
Serve immediately topped with extra chopped sage, a drizzle of olive oil and a pinch of red pepper flakes or cracked black pepper; leftovers keep well in the fridge for 3 to 4 days.
To speed things up: use 3 cups cooked squash (leftovers or canned), or skip cashews and just use coconut milk for a quicker, still creamy result.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.