Blend butternut squash with almond milk, seasonings, and nutritional yeast to create a creamy vegan sauce perfect for topping your favorite pasta.

Creamy Butternut Squash Pasta

Prep Time 30

Total Time 30

Course Main Dish, Side Dish

Servings people

12 oz butternut squash peeled, seeded and diced
⅔ cup plain unsweetened almond milk we used plain unsweetened Milkadamia, but any variety of plant milk should work well.
1 tsp onion powder
½ tsp garlic powder
½ tsp sea salt
¼ tsp ground turmeric
¼ cup nutritional yeast
½ lemon juiced
8 oz rigatoni noodles or pasta of choice
dried parsley for garnish

Steam butternut squash in a saucepan over medium-high heat for about 10 minutes. Squash should be pierced easily with a fork. Drain and rinse with cool water. Add squash, seasonings, lemon juice, almond milk and nutritional yeast to a blender and blend until smooth. Set aside.
Cook pasta in a sauce pan according to package instructions. Drain the pasta and return to the pan. Top with the butternut squash sauce and gently mix until evenly coated over medium heat. Cover with a lid and allow to heat until gently simmering - about five minutes.
To make the vegan parmesan sprinkles, add sunflower seeds, nutritional yeast, and sea salt to a blender or food processor and grind until it forms and even sandy texture. Store in an airtight container for several weeks in the refrigerator.
Portion out servings of the butternut squash pasta and top with parmesan sprinkles and a dash of dried parsley to serve.