For an even smoother sauce, soak cashews in hot water for 30 minutes before simmering. Adjust miso and lemon juice to taste. The miso adds umami, while the lemon brightens the sauce. If the sauce is too thick, add more reserved pasta water until it reaches your desired consistency. For a richer flavor, use roasted garlic cloves in the sauce. Garnish with toasted pumpkin seeds for added texture and nutty flavor.
Isa's Butternut Squash Vegan Alfredo Pasta
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PREP TIME20 mins
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COOK TIME1 hrs 17 mins
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TOTAL TIME1 hrs 37 mins
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SERVING6 People
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VIEWS16
Embrace the essence of autumn with this lusciously creamy, plant-based pasta. Roasted butternut squash melds with cashew cream to create a comforting, dairy-free Alfredo that's both satisfying and wholesome.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate86 g
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Fiber8 g
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Protein22 g
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Saturated Fat4 g
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Sodium624 mg
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Sugar11 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 400 degrees F (200 degrees C).
02
Step
0 mins
Combine squash and 1 tablespoon olive oil on a baking sheet; toss until evenly coated.
03
Step
25 mins
Roast in the preheated oven until tender and lightly browned, about 25 minutes.
04
Step
20 mins
Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain thoroughly.
05
Step
0 mins
Combine cashews and 1 1/2 cups vegetable broth in a high-speed blender; blend until ultra-smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until a velvety sauce forms.
06
Step
11 mins
Bring a large pot of lightly salted water to a boil. Cook farfalle pasta, stirring occasionally, until al dente, about 11 minutes. Drain, reserving 1 cup of pasta water. Transfer pasta to a large serving bowl.
07
Step
9 mins
Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add diced yellow onion and a pinch of salt; cook, stirring occasionally, until deeply golden brown and caramelized, about 9 minutes. Add minced fresh sage and stir until fragrant, about 1 minute. Pour in apple cider; cook, scraping up any browned bits from the bottom of the skillet, for 1 to 2 minutes, creating a flavorful pan sauce.
08
Step
0 mins
Stir half of the cashew-butternut squash sauce into the cooked pasta. Add the caramelized onion mixture. Gradually stir in enough reserved pasta water to thin and warm the sauce to your desired consistency. Season generously with freshly ground black pepper. Garnish with chopped fresh parsley before serving.
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Sandrine Luettgen
Jun 25, 2025I would make it again!
Elinore Adams
Jun 23, 2025Absolutely delicious! The sauce was so creamy and flavorful.
Josephine Beattyschamberger
Jun 22, 2025I was skeptical about the cashew-based sauce, but it turned out amazing!
Keith Brekke
Jun 12, 2025This recipe is so easy to follow, even for a beginner cook like me.
Jarret Lehner
Jun 4, 2025The butternut squash and sage combination is perfect for fall.
Parker Towne
Jun 1, 2025My family loved this dish. It's a new favorite in our household.
Dandre Mueller
May 28, 2025I added some roasted red peppers to the sauce, and it was a great addition.
Felicity Kerluke
May 18, 2025The lemon gives it a nice bit of acidity