Once you have cooked squash on hand, this vegan pasta sauce takes less than 15 minutes to assemble. You can make the sauce while your pasta cooks!
Yellow onion Garlic Fresh sage (thyme or rosemary would work, too) Cooked butternut squash Lemon juice Red pepper flakes (if you like a spicy kick) Salt & pepper
By the way, if you don’t have cooked butternut squash on hand, canned pumpkin or mashed sweet potatoes could also work as a swap. Then you’ll just add the sauteed veggies to a blender, along with the cooked squash, water, lemon juice, salt & pepper, and red pepper flakes, if you like spice.
Blend it all together until creamy, then pour it over the drained pasta when it’s done! This dinner takes less than 30 minutes to get on the table, and it will have you licking your bowl clean.
When you top this pasta with crispy mushroom bacon (shiitake mushrooms are non-negotiable in this case– don’t make substitutions!) this pasta tastes legitimately like a Carbonara sauce you’d get at a 5-star restaurant.
If you’re not vegan, you can even add a sprinkle of Parmesan cheese on top when you serve it. A little bit goes a long way, and makes the sauce taste even more like an Alfredo sauce, with a hint of Fall flavor.
Can Butternut Squash Be Used as Spaghetti?
If you’re wondering if butternut squash can be turned into “noodles” (similar to spaghetti squash) check out my Spiralized Butternut Squash Pasta recipe. It’s a fast skillet meal that’s totally grain-free! If you try this Butternut Squash Pasta recipe, please leave a comment below and let me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience. – Reader Feedback: What’s your favorite Fall comfort food?
