butternut squash pasta topped with mushrooms

Dairy Free Butternut Squash Pasta

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    Delicious fresh pasta coated in a creamy roasted vegetable puree that is sure to warm you up this cold weather season!


    I love roasting up veggies during the fall and winter. Nothing is more cozy than a house warmed by an oven and filled with the delicious aroma of roasted vegetables. 

    This vegan butternut squash pasta uses a combination of roasted squash, onions, and garlic to form a delicious creamy sauce that is like a faux cheese sauce. Topped with roasted mushrooms to give this dish an earthy flavor that really packs a punch.

    In this recipe I’m using fresh pasta from WildgrainWildgrain is a pasta and bread subscription delivery service that ships you delicious pasta and breads that bake/cook from frozen - no thaw times required. The pasta I’m using is a thick fettuccine that will be delectably coated with the sauce.

    I love using my Wildgrain subscription box for all types of holiday baking and cooking. The fall to winter seasons are filled with holidays, from Halloween, Thanksgiving, Christmas, and New Year’s there’s tons of opportunities for me to use my Wildgrain box to feed my friends and family! The quality of the breads and pastas are as if I went to and purchased them fresh that same day. You can’t beat that fresh quality from any other freezer product, trust me I’ve tried them all. Use my CODE: WALNUT10 for $10 off your first box!

    Get ready for a delicious fall recipe that will knock your socks off! (Not actually… it’s cold out, keep those socks on!)

    unbaked veggies on a tray

    What Ingredients are Needed for Dairy Free Butternut Squash Pasta?

    Pasta: I used fettuccine from Wildgrain You can use any type of pasta you desire!

    Butternut Squash: One whole butternut squash, sliced in half lengthwise with the guts and seeds removed. 

    Onion: Half of one yellow onion, skins removed.

    Garlic: A small handful of garlic cloves, peeled and roasted.

    Mushrooms: Baby bella mushrooms, washed and sliced. 

    Salt and Pepper

    Pasta Water: Save your pasta water!

    butternut squash sauce and cooked fettucine

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    butternut squash pasta topped with mushrooms

    How to Make Dairy Free Butternut Squash Pasta

    Roast the Vegetables

    Preheat the oven to 425° F and spray or grease a baking tray with olive oil. 

    Slice the butternut squash in half lengthwise and remove the guts/seeds. Place down on the tray with the inside of the squash facing the tray. Poke holes into the squash with a fork.

    Peel the skin from half a yellow onion and remove the skin from about 8-10 cloves of garlic. Add to the tray with the squash.

    Wash and slice the baby bella mushrooms. Add to the tray with the other vegetables. 

    Drizzle/spray the vegetables olive oil and sprinkle with salt and pepper.

    Roast in the oven for 15 minutes. At the 15 minute mark, remove the garlic cloves. Place remaining veggies in the oven to bake for another 10 minutes.

    After 10 minutes half elapsed, flip veggies over and roast for another 10 minutes. 

    Remove roasted vegetables from the oven and allow to cool a few minutes before handling.

    Carefully peel the skins away from the squash and discard.

    Cook the Pasta

    In a large pot, boil the water and cook the pasta. Drain the pasta but save at least 1 cup of the water. You may only need about ½ cup of water but it’s always good to have more on hand in case you have a larger squash or would just prefer a thinner sauce. 

    Make the Sauce

    In a blender, puree the roasted squash, onion, and garlic with ½ cup of pasta water. (You can add more if you want a thinner sauce). 

    Add desired amount of sauce to the pot. I used about 1 ½ cups of sauce and saved the rest for later! Turn heat to low and let simmer for 3-5 minutes. 

    Assemble and Serve

    Add the cooked pasta to the pot and stir to combine. Drizzle with a bit of olive oil and remove from the heat.

    Portion into serving bowls and top with roasted mushrooms. Enjoy!

    butternut squash pasta topped with mushrooms

    Dairy Free Butternut Squash Pasta

    Delicious fresh pasta coated in a creamy roasted vegetable puree that is sure to warm you up this cold weather season!


    Prep time: 10 min |

    Cook time: 45 min |

    Total time: 55 min

    Cuisine: American |

    Serves: 4

    Ingredients:

    • 1 whole, butternut squash, cut and roasted
    • ½ yellow onion, peeled and roasted 
    • 10 cloves, garlic, peeled and roasted 
    • 1 ½ cups, baby bella mushrooms, washed and sliced 
    • 1 lb, pasta of choice
    • 2 cups, pasta water 
    • Salt and pepper to taste
    • Olive oil, for topping/roasting 
    • Optional toppings: fresh parsley, roasted seeds, red pepper flakes

    Directions:

    1. Preheat the oven to 425° F and spray a baking tray with olive oil.
    2. Slice the butternut squash in half lengthwise and remove the guts/seeds. Place down on the tray with the inside of the squash facing the tray. Poke holes into the squash with a fork. 
    3. Add the peeled onion, peeled garlic, and sliced mushrooms to the tray. Spray/drizzle everything with olive oil and sprinkle it with salt and pepper.
    4. Roast in the oven for 15 minutes. At the 15 minute mark, remove the garlic cloves. Place remaining veggies in the oven to bake for another 10 minutes.
    5. After 10 minutes half elapsed, flip veggies over and roast for another 10 minutes. 
    6. Meanwhile, in a large pot, boil the water and cook the pasta. Drain the pasta but save at least 1 cup of the water*.
    7. Carefully peel the skins away from the squash and discard.
    8. In a blender, puree the roasted squash, onion, and garlic with ½ cup of pasta water. (You can add more if you want a thinner sauce).
    9. Add desired amount of sauce to the pot, turn heat to low, and let simmer for 3-5 minutes. Add the pasta and stir to combine. Drizzle with a bit of olive oil and remove from the heat.
    10. Portion into serving bowls and top with roasted mushrooms. Enjoy!
    Notes:
    1. *May not need the full cup of pasta water but it’s best to save more in case you have a larger butternut squash and need the extra liquid.
    2. To make this recipe gluten free, use a GF pasta alternative like chickpea pasta, lentil pasta, or brown rice pasta. 
    3. This recipe makes a lot of sauce, it may be more than desired for one pound of pasta. You can either add more pasta to this recipe or save the sauce for later use!

    Nutrition Facts

    Serving Size 1 cup

    Serves 4


    Amount Per Serving
    Calories 410
    Total Fat 2g
      Saturated Fat 0g
      Trans Fat 0g
    Cholesterol 45mg
    Sodium 344mg
    Total Carbohydrate 85g
      Dietary Fiber 12g
      Sugars 16g
    Protein 13g

     

    Find on MyFitnessPal as: TWW - Dairy Free Butternut Squash Pasta


    Author: Christine

    |

    Course: Main Entrees

    |

    Cuisine: American

    Keywords: Vegan Pasta Dish, Butternut Squash Pasta


    Ratings and reviews (3)

    ...
    Julia
    3 weeks, 5 days ago

    This looks so delicious but difficult to make for the untalented cook that I am:))

    ...
    Christine | The Wellness Walnut 3 weeks, 5 days ago

    hopefully my detailed steps make it easier tho!

    ...
    Jenn
    3 weeks, 6 days ago

    Butternut squash is an absolute favorite, I'm sure this dish is simply amazing!

    ...
    Christine | The Wellness Walnut 3 weeks, 6 days ago

    I love butternut squash season!

    ...
    Jessica
    1 month, 2 weeks ago

    Ok so creamy!! This pasta dish is to die for

    ...
    Christine | The Wellness Walnut 1 month, 2 weeks ago

    so creamy and SO FALL!

    Leave a review and star rating: