Vegan Roasted Butternut Squash Fettuccine Alfredo
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5 from 1 vote

Vegan Roasted Butternut Squash Fettuccine Alfredo

This vegan roasted butternut squash fettuccine alfredo is creamy, satisfying, and packed with feel-good ingredients. A simple, garlicky vegan cauliflower-cashew alfredo sauce is tossed with heaps of warm fettuccine. The pasta is then topped with roasted butternut squash and a sprinkle of vegan parmesan cheese.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Bigger Bites, Pasta
Cuisine: Gluten-Free, plant-based, Plant-Powered, Vegan
Servings: 4
Author: Ashley

Ingredients

  • 1 medium butternut squash, peeled, halved, seeded, and cut into small (1/2-inch) cubes
  • 2 tablespoons extra-virgin olive oil, divided
  • Sea salt as needed
  • 12 ounces fettuccine or linguine pasta
  • 2 cups small (1-inch) fresh cauliflower florets
  • 1 cup filtered water
  • 1/3 cup raw cashews, soaked for at least two hours (unless using a high-speed blender)
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 recipe Vegan Parmesan Cheese (optional but recommended)

Instructions

  • Preheat the oven to 400F. Line a large baking tray with parchment paper.
  • Spread the squash into an even layer in the lined pan, drizzle with 1 tablespoon of the olive oil, and toss to coat. Roast for 25 to 30 minutes, or until tender (but not mushy) and beginning to caramelize, tossing at the halfway point.
  • Bring a large pot of water to a boil and add 1 tablespoon sea salt. Add the pasta and cook according to package instructions (you want the pasta to have a nice al dente bite to it). Drain the pasta, reserving 1 cup of the cooking water, and set aside.
  • Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets and boil for 7 minutes, or until very fork-tender. Strain off the water.
  • Add the boiled cauliflower florets, filtered water, cashews, nutritional yeast, vinegar, 1 teaspoon sea salt, and black pepper to a blender (do not use a food processor). Blend on high for 2 minutes, or until completely smooth and creamy. Set within reach of the stove.
  • Heat the remaining 1 tablespoon olive oil and the garlic in a large sauté pan over low heat. Cook for 2 minutes, or until soft and fragrant.
  • Stir in the cauliflower sauce, and simmer for 1 minute, or until warmed through.
  • Turn off the heat, add the pasta to the pan, and toss to coat. If a slightly thinner sauce is desired, add a bit of the reserved cooking water, one small splash at a time, as needed to thin. (Note: If you add cooking water, you'll need to increase the seasoning to accommodate.)
  • Taste and generously season with more sea salt and black pepper, if desired.
  • Divide the pasta between bowls and top with the roasted butternut squash and parmesan (if using). Serve immediately.