Creamy Plant-Based Butternut Squash Spaghetti SAUCE
Are you ready to discover how to turn a humble butternut squash into a velvety, cheesy delight that even non-vegans will adore? Let’s embark on this flavourful adventure and explore why this creamy plant-based butternut squash sauce is a must-try for everyone, regardless of their dietary preferences.
Creamy Comfort Food
Picture this: It’s a chilly autumn evening, and you’re nestled up on your sofa, craving a warm and comforting meal. That’s precisely when you need this Plant-Based Butternut Squash Sauce for Spaghetti—a dish that wraps you in a creamy, wholesome embrace. This recipe is not just delicious; it’s a party of nourishing ingredients that will keep both your taste buds and your body happy.
I vividly remember the first time I whipped up this creamy butternut squash sauce for my family. As someone always seeking to balance taste with health, I was ecstatic to find a recipe that accomplished both so seamlessly. My skeptical sister, a self-proclaimed cheese enthusiast, took a tentative bite and was instantly won over. “I can’t believe this doesn’t have cheese in it,” she marveled, as she went back for seconds. That moment made me realise the magic of plant-based cooking. Now, I want to share this magic with you.
Good For You!
Butternut Squash: Butternut squash is a superstar when it comes to nutrition. It’s loaded with vitamins A and C, which are essential for a healthy immune system and glowing skin. Plus, it provides a hearty dose of fiber, keeping your digestion in check and your tummy satisfied.
Nutritional Yeast: Nutritional yeast, often called “nooch” in the vegan world, is a game-changer. It not only imparts a delightful cheesy flavor but is also a fantastic source of vitamin B12, a nutrient that’s sometimes challenging to obtain in plant-based diets. It’s like a boost of energy in every sprinkle.
Almond Milk: Choosing almond milk over dairy not only makes your dish vegan but also reduces saturated fat intake. Almond milk is often fortified with calcium and vitamin D, essential for strong bones and overall health.
Ingredients
- 1 medium butternut squash (about 800g), peeled, seeded, and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable stock
- 125ml cup unsweetened almond milk (or any plant-based milk of your choice)
- 2 tablespoons nutritional yeast
- 1 tablespoon of miso paste
- 2 tablespoons of tahini
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- juice of 1 lemon
- Salt and black pepper, to taste
- 300g whole wheat spaghetti (or your preferred pasta)
- Chopped spring onions, for garnish
- Fresh parsley, for garnish
- Red pepper flakes, for a touch of heat (optional)
Preparation Time: Approximately 20 minutes (excluding squash peeling and cubing).
Cook Time: About 40 minutes.
Total Time: Around 60 minutes.
Instructions
- Prepare the Butternut Squash: Start by peeling, seeding, and cubing the butternut squash. To make this step easier, you can briefly microwave the whole squash for about 2-3 minutes to soften the skin. Then, peel, seed, and cube it.
- Sauté the Aromatics: In a large saucepan, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook the Butternut Squash: Add the cubed butternut squash to the pan. Sauté for another 5-7 minutes, or until the squash starts to soften and caramelise.
- Season and Simmer: Stir in the dried thyme and sage, then pour in the vegetable stock. Reduce the heat to low, cover, and let the mixture simmer for about 15-20 minutes, or until the butternut squash is fork-tender.
- Blend to Creaminess: Transfer the cooked butternut squash mixture to a blender or use an immersion blender directly in the pot. Stir in the miso paste, tahini, nutritional yeast, lemon juice and almond milk. Blend until smooth and creamy.
- Cook the Pasta: While preparing the sauce, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Combine Sauce and Pasta: Add the cooked spaghetti to the pan with the butternut squash sauce. Toss until the pasta is well coated with the creamy sauce.
- Serve and Garnish: Plate the pasta, garnish with fresh parsley, spring onions, additional nutritional yeast, and add a pinch of red pepper flakes for a hint of heat, if desired.
Recipe Tips!
- Serving Suggestions:
Enhance your dining experience with creative serving suggestions to elevate this Plant-Based Butternut Squash Sauce for Spaghetti into a complete and satisfying meal. Pair it with a refreshing fresh salad for a delightful contrast of textures and flavours. Alternatively, warm up some crusty bread to create the perfect sidekick for dunking into this creamy goodness. The combination possibilities are as endless as your culinary imagination. - Alternatives:
We understand that not everyone has access to every ingredient, so we’ve got you covered with alternative suggestions. If you can’t find miso paste or tahini, don’t fret! You can replace miso paste with soy sauce or even a pinch of salt for that savory depth. As for tahini, almond butter or cashew butter can step in brilliantly, lending a creamy consistency and a nutty undertone. - Share Storage and Reheating Tips:
Leftovers happen, and they’re a wonderful thing when it comes to this butternut squash sauce. To keep your creation fresh, simply store any remaining sauce and pasta separately in airtight containers in the fridge. When it’s time to reheat, a gentle simmer on the stovetop will do wonders to maintain the sauce’s flavour and texture. If you’re in a hurry, microwave in short intervals, stirring in between, to achieve that luscious, creamy consistency once again - Variations:
We believe in the joy of experimentation in the kitchen. Encourage your inner culinary artist to flourish by trying different herbs or spices to customise the flavour of your sauce. Maybe a pinch of rosemary for earthiness or a dash of smoked paprika for depth? The possibilities are endless, and your taste preferences are your guide. Additionally, explore various pasta shapes beyond spaghetti that harmonise beautifully with this butternut squash sauce, such as penne, fusilli, or even gnocchi for a delightful twist.
With the autumn season upon us, there’s no better time to embrace the comforting allure of my Plant-Based Butternut Squash Sauce for Spaghetti. It’s a dish that not only tantalises your taste buds but also nourishes your body from the inside out. Whether you’re a seasoned vegan or simply looking for a nutritious and satisfying meal, this recipe is a must-try.
As you savour each creamy, cheesy bite, remember that plant-based cooking has the power to surprise, delight, and nourish us in the most wonderful ways. So, grab your apron, gather your ingredients, and let’s embark on this culinary adventure together. Your taste buds are in for a treat!
Comment, Like and Share!
The joy of cooking is best when shared. Invite your loved ones to experience the magic of plant-based dining with you. Share this recipe with a friend, family member, or colleague who appreciates the art of delicious and healthy eating. Together, let’s spread the warmth and wellness that this dish brings.
Now, we’d love to hear from you! Have you tried this recipe, or do you plan to? Do you have any personal twists or favorite pasta pairings? Share your thoughts, experiences, and ideas in the comments below. Your culinary journey is part of our ongoing conversation, and I can’t wait to read your delicious insights!
Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!
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Creamy Plant-Based Butternut Squash Spaghetti Sauce
Ingredients
- 1 medium butternut squash about 800g, peeled, seeded, and cubed
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup vegetable stock
- 125 ml cup unsweetened almond milk or any plant-based milk of your choice
- 2 tablespoons nutritional yeast
- 1 tablespoon of miso paste
- 2 tablespoons of tahini
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- juice of 1 lemon
- Salt and black pepper to taste
- 300 g whole wheat spaghetti or your preferred pasta
- Chopped spring onions for garnish
- Fresh parsley for garnish
- Red pepper flakes for a touch of heat (optional)
Instructions
- Prepare the Butternut Squash: Start by peeling, seeding, and cubing the butternut squash. To make this step easier, you can briefly microwave the whole squash for about 2-3 minutes to soften the skin. Then, peel, seed, and cube it.
- Sauté the Aromatics: In a large saucepan, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook the Butternut Squash: Add the cubed butternut squash to the pan. Sauté for another 5-7 minutes, or until the squash starts to soften and caramelise.
- Season and Simmer: Stir in the dried thyme and sage, then pour in the vegetable stock. Reduce the heat to low, cover, and let the mixture simmer for about 15-20 minutes, or until the butternut squash is fork-tender.
- Blend to Creaminess: Transfer the cooked butternut squash mixture to a blender or use an immersion blender directly in the pot. Stir in the miso paste, tahini, nutritional yeast, lemon juice and almond milk. Blend until smooth and creamy.
- Cook the Pasta: While preparing the sauce, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Combine Sauce and Pasta: Add the cooked spaghetti to the pan with the butternut squash sauce. Toss until the pasta is well coated with the creamy sauce.
- Serve and Garnish: Plate the pasta, garnish with fresh parsley, spring onions, additional nutritional yeast, and add a pinch of red pepper flakes for a hint of heat, if desired.
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