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vegan creamy butternut squash pasta

Easy Vegan Creamy Butternut Squash Spaghetti

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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!