Recipe Library
Creamy Vegan Butternut Squash Carbonara
Silky golden sauce made from roasted butternut squash, onion, and garlic clings to strands of whole-wheat spaghetti, delivering sweet, savory comfort in every bite. Toasted almonds, garlic, and sage scattered on top bring nutty crunch and herbal brightness that keeps each forkful lively.
- Total
- 1 hr 20 min
- Prep
- 45 min
- Cook
- 35 min
- Serves
- 8
Nutrition per Serving
- Calories
- 137
- Protein
- 5g
- Carbs
- 21g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 1g
- Sodium
- 156mg
Ingredients
- 1 lb butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)
- 1 medium onion, chopped
- 4 clove garlic, divided
- 2 tbsp tomato paste
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp salt, divided
- 1/4 tsp ground pepper
- 1 lb whole-wheat spaghetti
- 1/2 cup almonds, coarsely ground
- 1 tbsp chopped fresh sage
- 1 cup "no-chicken" broth or vegetable broth, warmed
- 3 tbsp nutritional yeast
Instructions
- Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.
- Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.
- Meanwhile, cook spaghetti according to package directions. Drain.
- Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.
- When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.
- Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.