Roasted Butternut Squash and Broccolini Pasta

This recipe for Vegan Creamy Pasta with Roasted Butternut Squash and Broccolini is made with wholesome and simple ingredients. The sauce is buttery, creamy, and a little bit cheesy. Fettuccine paired with nourishing roasted vegetables makes the perfect recipe for a hearty, satisfying pasta dinner.

I made this recipe for the first time on a chilly Sunday afternoon. Butternut squash is one of my favorite vegetables to roast. It’s such a cozy vegetable with its sweet and nutty taste. The aroma in the kitchen while the vegetables are roasting is amazing and just thinking about it is making my mouth water right now.

How I know you’ll love this recipe:

• Roasted butternut squash, broccolini, and grape tomatoes. Something about roasting vegetables really makes the dish feel cozy and comforting. For this recipe, the butternut squash and broccolini are roasted together for about 20 minutes. In the last 5 minutes, add the grape tomatoes to the baking sheet. Once you start to hear the first few grape tomatoes burst open, that’s when you know the vegetables are ready.
• Fettuccine. Let’s talk about pasta shapes. Fettuccine means “small ribbons” in Italian which is why this type of pasta is shaped like long, flat ribbons. This type of pasta is so perfect for creamy sauces like the one in this recipe.
• Did I mention creamy? I’m sure you’ve heard of fettuccine alfredo before: a thick, creamy, cheesy sauce that wraps around each pasta ribbon as if they’re made for each other. The creamy sauce in this recipe is similar to that except the addition of thyme and basil makes this sauce more herby and inviting. Yum!

4.5 from 2 votes

Print Friendly Version

Roasted Butternut Squash and Broccolini with Creamy Pasta

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Creamy, buttery, vegan pasta sauce mixed roasted butternut squash, broccolini, and grape tomatoes. Tossed with fettuccine pasta and garnished with pumpkin seeds.

Course: Dinner, Entree, Pasta, Sauce

Cuisine: American, Gluten-free Option, Italian, Vegan

Keyword: broccolini, Butternut Squash, grape tomatoes, italian, pasta, sauce, vegan, vegan italian recipes

Servings: 6 servings

Calories per Serving: 365 kcal

Ingredients

• 12 ounces fettuccine
• 2.5 cups butternut squash peeled and cubed
• 2 cups broccolini
• 1 cup grape tomatoes
• 1 tablespoon olive oil
• salt and pepper

for the creamy sauce

• 3 tablespoons vegan butter
• 4 cloves garlic chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon nutritional yeast
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 cup unsweetened plant milk

garnishes

• vegan parmesan to taste
• lemon juice to taste
• salt to taste
• pumpkin seeds for garnish

US Customary - Metric

Instructions

1. Preheat oven to 400°F (205°C). Peel butternut squash and cut in half. Scoop out seeds and stringy bits. Cut into bite-sized cubes.

   Roughly chop broccolini. Add butternut squash and broccolini to a baking sheet. Add olive oil and toss to coat. Sprinkle salt and pepper on top.

   Roast in the oven for 25-30 minutes, until butternut squash and broccolini are tender. In the last 5 minutes, add grape tomatoes to the pan.
   

2. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add pasta. Boil until al dente, according to package instructions. Drain and set aside.

to make the creamy sauce

1. In a large skillet, melt vegan butter over medium heat. Once hot, add chopped garlic and sauté until the garlic starts to brown, 2-3 minutes.

   Add thyme, basil, and nutritional yeast and stir to combine. Stir in the flour, one tablespoon at a time. Cook for 1 minute.

2. Add vegetable broth and increase heat to bring the sauce to a low boil. Once boiling, decrease the heat back to medium and simmer for 2-3 minutes, until the sauce starts to thicken.

   Add unsweetened plant milk and stir to combine. Taste and add salt to your preference.

to finish the dish

1. Once the sauce is hot, toss in the roasted butternut squash, broccolini, grape tomatoes, and fettuccine. Serve immediately. 

2. Top with vegan parmesan cheese and a quick squeeze of fresh lemon juice. Garnish with pumpkin seeds.

Recipe Notes

Nutrition Facts

Roasted Butternut Squash and Broccolini with Creamy Pasta

Amount Per Serving

Calories 365 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 47mg16%

Sodium 398mg17%

Potassium 459mg13%

Carbohydrates 57g19%

Fiber 4g17%

Sugar 5g6%

Protein 12g24%

Vitamin A 7920IU158%

Vitamin C 68.3mg83%

Calcium 126mg13%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.