Creamy Garlic Butternut Squash Pasta
Vegan main course · Serves 4 · Ready in 35 min
Golden butternut squash melts into a silky, naturally creamy sauce laced with roasted garlic and fragrant rosemary — no cream required. Every bowlful is richly coloured, warmly spiced and deeply satisfying, with the squash doing all the work. A brilliant midweek supper that comes together in under 35 minutes.
Allergens:Gluten (pasta)
Details
- Author: CuisineSavvy
- Cuisine: Italian
- Course: Main
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Diet: Vegan
Nutritional Values
This recipe is fully plant-based. The original Italian dish typically uses butter and Parmesan to enrich the sauce; both have been replaced here with extra-virgin olive oil and the natural starch released by the butternut squash itself. Olive oil provides heart-healthy monounsaturated fats in place of saturated dairy fat, while the squash — kept in generous chunks rather than blended away — delivers beta-carotene, fibre and potassium. Using egg-free pasta keeps the dish entirely animal-free without any compromise on texture.
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Ingredients
Instructions
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Creamy Garlic Butternut Squash Pasta Golden butternut squash melts into a silky, naturally creamy sauce laced with roasted garlic and fragrant rosemary — no cream required. Every bowlful is richly coloured, warmly spiced and deeply satisfying, with the squash doing all the work. A brilliant midweek supper that comes together in under 35 minutes. Ingredients [ ] 400 g dried egg-free short pasta (such as rigatoni or penne) [ ] 800 g butternut squash, peeled, deseeded and cut into 2 cm cubes [ ] 4 cloves of garlic, finely sliced [ ] 2 sprigs of fresh rosemary [ ] 3 tablespoons of extra-virgin olive oil, plus extra to finish [ ] 300 ml hot vegetable stock (or water) [ ] Salt, to taste [ ] Freshly ground black pepper, to taste Instructions [ ] 1. Warm 3 tablespoons of olive oil in a large, deep frying pan over a medium heat. [ ] 2. Add the sliced garlic and rosemary sprigs to the pan and fry gently for 2 minutes, until the garlic is fragrant and just turning golden. [ ] 3. Add the butternut squash cubes to the pan and season generously with salt and pepper, then stir to coat in the garlicky oil. [ ] 4. Pour in the hot vegetable stock and bring to a gentle simmer. [ ] 5. Cover and cook for 15 minutes. [ ] 6. When the squash is completely tender, remove the rosemary sprigs and discard them. [ ] 7. Use a fork or the back of a wooden spoon to crush roughly half the squash into a thick, creamy sauce, leaving some chunks for texture. [ ] 8. If the sauce looks too thick, stir in a splash of hot water. [ ] 9. Meanwhile, bring a large pot of well-salted water to the boil. [ ] 10. When the water is boiling, add the pasta and cook according to the packet instructions until al dente. [ ] 11. Reserve a mugful (about 150 ml) of the pasta cooking water. [ ] 12. Drain the pasta. [ ] 13. Add the drained pasta to the pan of squash sauce over a low heat and toss well to combine, adding a splash of reserved pasta water to loosen if needed. [ ] 14. Divide among four warmed bowls, finish with a drizzle of extra-virgin olive oil and a crack of black pepper, and serve immediately. https://www.cuisinesavvy.com/recipe/creamy-garlic-butternut-squash-pasta
External Recipes
- Pasta Con La Zucca (Health Score: 72)
HealthScore: 78
Butternut squash brings real vegetable substance and natural sweetness to this dish, but roughly a tablespoon of olive oil per serving and a base of refined pasta make it calorie-dense for what it offers. Adding white beans or topping with pumpkin seeds would meaningfully boost the nutritional depth.