Creamy Pasta with Butternut Squash and Cashew Parmesan
Rated 5.0 stars by 2 users
Category
Entree
Prep Time
15 minutes
Cook Time
20 minutes
This Creamy Butternut Squash Pasta is fall comfort food with a vibrant twist—perfectly balanced between cozy and nutrient-packed. A velvety sauce made from roasted butternut squash, coconut milk, vegan butter, and a generous scoop of NOOCH IT! Cashew Parmesan hugs every bite of pasta in rich, dairy-free decadence. Tossed with tender leafy greens and a touch of garlic, it’s the kind of one-pan wonder you’ll crave all year long.
Ideal for using up leftover squash and sneaking in greens, this 30-minute dinner is creamy, satisfying, and 100% plant-powered.
Perfect for: weeknight comfort meals, cozy vegan dinners, or fall-inspired pasta nights.
Ingredients
- 8 ounces pasta
- 2 large handfuls of your favorite leafy greens (Spinach, pea shoots, kale, or greens of your choice)
- 2 tbsp vegan butter
- 2 garlic cloves, minced
- 2 tbsp flour
- 1 1/2 cups unsweet coconut milk
-
1/4 cup NOOCH IT! Cashew Parmesan
- 1/2 tsp salt
- 2 cups of leftover roasted squash
Directions
- Heat vegan butter over medium high heat, then add minced garlic and cook until fragrant 1-2 mins.
- Stir in flour, cook for 1-2 mins, then whisk in coconut milk, NOOCH IT!, and salt. Keep whisking to remove any lumps until smooth.
- Bring the cream sauce to a boil and cook for 2 mins or until the sauce thickens.
- Taste and season with more salt as preferred.
- Add cooked pasta, leafy greens, and leftover squash. Mix, and cook over medium heat until mixture is evenly heated.
Recipe Note
Serve immediately topped with NOOCH IT!, and fresh ground black pepper and enjoy this savory fall dish. Bon appétit!
