Vegan Butternut Squash Cheese (Printable)
Creamy pasta with roasted butternut squash and a dairy-free cheese sauce for a healthy, comforting meal.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 1 medium butternut squash (about 2 lbs), peeled and cubed
03 - 1 small yellow onion, roughly chopped
04 - 2 garlic cloves, peeled
→ Sauce Base
05 - ½ cup unsweetened plant-based milk (oat, almond, or soy)
06 - ¼ cup nutritional yeast
07 - 3 tbsp olive oil, divided
08 - 1 tbsp lemon juice
09 - 2 tsp Dijon mustard
10 - ½ tsp smoked paprika
11 - ½ tsp ground turmeric (optional)
12 - 1 tsp salt, plus more to taste
13 - ½ tsp ground black pepper
→ Topping (optional)
14 - ¼ cup panko breadcrumbs
15 - 1 tbsp olive oil
16 - 1 tbsp chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Place butternut squash cubes, onion, and garlic on the prepared tray. Drizzle with 1 tbsp olive oil, season with a pinch of salt and pepper, and toss to coat evenly. Roast for 25 minutes or until squash is fork-tender and lightly caramelized.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
04 - Transfer roasted vegetables to a blender. Add plant-based milk, nutritional yeast, 1 tbsp olive oil, lemon juice, Dijon mustard, smoked paprika, turmeric if using, 1 tsp salt, and ½ tsp pepper. Blend until smooth and creamy. Adjust seasoning as needed.
05 - Return drained pasta to the pot. Pour in the butternut squash sauce and gently stir to coat. Heat on low for 2–3 minutes until warmed through.
06 - Mix panko breadcrumbs with 1 tbsp olive oil. Sprinkle over pasta placed in an ovenproof dish and broil for 2–3 minutes until golden brown.
07 - Plate the pasta hot and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- It tastes decadent enough to fool anyone convinced vegan food is boring, but you'll know it's packed with roasted squash sweetness and nutritional yeast umami.
- One pot, one blender, thirty minutes—this is the kind of weeknight dinner that doesn't feel like a compromise.
- The sauce clings to every pasta shell with a natural, velvety richness that makes you reach for seconds.
02 -
- Don't skip the roasting step or use raw squash—the flavor difference is the entire reason this works.
- The sauce thickens as it cools, so if it seems a bit loose when you first blend it, that's normal and intentional.
- Nutritional yeast is essential; there's no good substitute that gives you both the creamy texture and the savory depth.
03 -
- For extra protein, stir in cooked green peas or sautéed vegan sausage right at the end—they warm through in the residual heat of the pasta.
- If your sauce breaks or looks separated after blending, add a tablespoon of plant milk and blend again for another 30 seconds until it comes back together.