This year for the month of January I am trying to keep up with Veganuary. This is a 31 day challenge to go vegan. While, I haven’t been able to do it every single day so far, I have done pretty good! In order to keep up with this challenge, I have tried out a ton of new vegan recipes. One of the easiest (and tastiest!) ones I’ve had so far is this creamy vegan butternut squash pasta! It has no cream in it, but the sauce is still so luscious and silky. Check out this easy vegan creamy butternut squash spaghetti recipe below!
In a large pan heat up your olive oil. Add your onions, garlic, chili flakes and butternut squash and cook until onions are translucent, about 8-10 minutes. Once the onions are translucent, add your vegetable broth to the mixture. Bring to a boil and then reduce the heat so the mixture simmers. Cook until the liquid is reduced by half and the squash is tender, about 15 minutes.
While your sauce is cooking, prepare your pasta according to package directions. Reserve a cup of the pasta water before draining your pasta.
Remove your butternut squash mixture from the heat and let it cool slightly. Pour the mixture into a blender, and purée the mixture until smooth. Season with salt and pepper to taste.
Pour the mixture back into the pan you cooked it in and combine with your cooked pasta and 1/4 cup of the pasta water. Cook over medium heat and continue to stir. Add more pasta water until the sauce coats the pasta thoroughly. Once each strand is smothered in sauce, it’s ready to serve! This would go great with some homemade bread.
Easy Vegan Creamy Butternut Squash Spaghetti
Ingredients
- 2 tbsp olive oil
- 2 lbs butternut squash (peeled, seeded and diced into 1 inch cubes)
- 1 small purple onion
- 3 cloves garlic (minced)
- 1 tsp chili flakes
- 2 cups low sodium vegetable broth
- 340 grams spaghetti
- salt
- pepper
Instructions
- In a large pan, heat up your oil. Add butternut squash, onion, garlic and chili flakes. Cook until the onion is translucent.
- Add your broth and bring the mixture to a boil. Reduce the heat and simmer until the butternut squash is fork tender and the liquid is reduced by half (approximately 20 minutes).
- While your sauce is cooking, prepare your spaghetti according to package directions. Before straining your pasta, reserve 1 cup of pasta water.
- When your sauce has reduced, remove from heat and let it cool slightly. Using an immersion blender, blitz your sauce until smooth. You can also use a blender for this, but beware of the steam!
- Add your spaghetti and a 1/4 cup of your pasta water to the pureed mixture. Cook over medium heat until the noodles are coated thoroughly. Add more pasta water as needed. Once each strand is thoroughly coated it is ready to serve!