Butternut Squash and Pistachio Pasta
Vegan main course · Serves 4 · Ready in 30 min
Silky ribbons of pasta cloaked in a golden, velvety butternut squash cream, finished with a generous cloud of cashew burrata and a shower of toasted pistachio granules — this is autumn comfort at its most elegant. It comes together in under 30 minutes and looks genuinely stunning on the plate. A brilliant weeknight centrepiece that satisfies without heaviness.
Allergens:gluten, tree nuts (cashew, pistachio)
Details
- Author: CuisineSavvy
- Cuisine: Italian
- Course: Main
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
Nutritional Values
The dairy burrata in the original recipe is replaced here with a cashew cream enriched with nutritional yeast and lemon juice. Cashews provide heart-healthy unsaturated fats and a dose of plant-based protein, while nutritional yeast adds B vitamins (including B12 in fortified varieties) and a savoury, cheesy depth. Butternut squash is naturally rich in beta-carotene and fibre. Pistachios replace any toasted pine nut or meat-based garnish found in similar Italian dishes; they contribute protein, potassium and further healthy fats. Using egg-free dried pasta keeps the dish entirely animal-product-free without any compromise on texture or satisfaction.
Not available.
Ingredients
Instructions
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Butternut Squash and Pistachio Pasta Silky ribbons of pasta cloaked in a golden, velvety butternut squash cream, finished with a generous cloud of cashew burrata and a shower of toasted pistachio granules — this is autumn comfort at its most elegant. It comes together in under 30 minutes and looks genuinely stunning on the plate. A brilliant weeknight centrepiece that satisfies without heaviness. Ingredients [ ] 400 g dried egg-free short or long pasta (such as rigatoni or tagliatelle) [ ] 500 g butternut squash, peeled and cut into 2 cm cubes [ ] 1 medium shallot, finely diced [ ] 2 tablespoons extra-virgin olive oil, plus extra to finish [ ] 100 ml vegetable stock [ ] 150 g raw cashews, soaked in cold water for at least 2 hours then drained [ ] 3 tablespoons nutritional yeast [ ] 1 tablespoon lemon juice [ ] 4 tablespoons unsweetened plant-based milk (oat or soy) [ ] 60 g shelled pistachios, roughly chopped or pulsed to coarse granules [ ] Salt and freshly ground black pepper Instructions [ ] 1. Soak the cashews in cold water for at least 2 hours, or overnight in the fridge. [ ] 2. Drain the soaked cashews and blend them with the nutritional yeast, lemon juice, plant-based milk, and a pinch of salt until completely smooth. [ ] 3. Set the cashew burrata cream aside. [ ] 4. Bring a large pot of generously salted water to the boil. [ ] 5. When the water heats, warm the olive oil in a wide saucepan over a medium heat. Add the shallot and a pinch of salt and cook, stirring, for 3–4 minutes. [ ] 6. When the shallot is soft and translucent, add the butternut squash cubes and stir to coat in the oil. [ ] 7. Pour in the vegetable stock, cover with a lid, and simmer over a medium-low heat for 12–15 minutes. [ ] 8. When the squash is completely tender, remove the pan from the heat and use a stick blender to blitz the contents into a smooth, thick cream. [ ] 9. Season the squash cream well with salt and pepper. [ ] 10. Cook the pasta in the boiling salted water according to the packet instructions until al dente. [ ] 11. When the pasta is al dente, reserve a ladleful (about 80 ml) of pasta cooking water. [ ] 12. Drain the pasta. [ ] 13. Add the drained pasta to the squash cream in the pan over a low heat. Toss to coat, loosening with a splash of reserved pasta water if needed. [ ] 14. Divide the pasta between four warmed bowls. Spoon a generous dollop of cashew burrata cream over each portion. [ ] 15. Scatter the pistachio granules over the top, finish with a drizzle of extra-virgin olive oil and a crack of black pepper, and serve immediately. https://www.cuisinesavvy.com/recipe/butternut-squash-and-pistachio-pasta
External Recipes
- Pasta Con Crema Di Zucca E Burrata (Health Score: 63)
HealthScore: 83
Built around roasted butternut squash and a cashew cream loaded with pistachios, this is a genuinely plant-forward pasta — but two rounds of olive oil (cooking and a finishing drizzle) add up, and the standard refined pasta keeps fibre modest. Swap in whole-wheat or legume pasta to push it into territory worth bragging about.