Creamy Fettuccine with Roasted Butternut Squash and Broccolini. Three plates filled with fettuccine pasta, creamy vegan sauce, roasted butternut squash, roasted grape tomatoes, and fresh roasted broccolini.
Roasted Butternut Squash and Broccolini with Creamy Pasta
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Creamy, buttery, vegan pasta sauce mixed roasted butternut squash, broccolini, and grape tomatoes. Tossed with fettuccine pasta and garnished with pumpkin seeds.

Course: Dinner, Entree, Pasta, Sauce
Cuisine: American, Gluten-free Option, Italian, Vegan
Keyword: broccolini, Butternut Squash, grape tomatoes, italian, pasta, sauce, vegan, vegan italian recipes
Servings: 6 servings
Calories per Serving: 365 kcal
Ingredients
  • 12 ounces fettuccine
  • 2.5 cups butternut squash peeled and cubed
  • 2 cups broccolini
  • 1 cup grape tomatoes
  • 1 tablespoon olive oil
  • salt and pepper
for the creamy sauce
  • 3 tablespoons vegan butter
  • 4 cloves garlic chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon nutritional yeast
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup unsweetened plant milk
garnishes
  • vegan parmesan to taste
  • lemon juice to taste
  • salt to taste
  • pumpkin seeds for garnish
Instructions
  1. Preheat oven to 400°F (205°C). Peel butternut squash and cut in half. Scoop out seeds and stringy bits. Cut into bite-sized cubes.

    Roughly chop broccolini. Add butternut squash and broccolini to a baking sheet. Add olive oil and toss to coat. Sprinkle salt and pepper on top.

    Roast in the oven for 25-30 minutes, until butternut squash and broccolini are tender. In the last 5 minutes, add grape tomatoes to the pan.

  2. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add pasta. Boil until al dente, according to package instructions. Drain and set aside.

to make the creamy sauce
  1. In a large skillet, melt vegan butter over medium heat. Once hot, add chopped garlic and sauté until the garlic starts to brown, 2-3 minutes.

    Add thyme, basil, and nutritional yeast and stir to combine. Stir in the flour, one tablespoon at a time. Cook for 1 minute.

  2. Add vegetable broth and increase heat to bring the sauce to a low boil. Once boiling, decrease the heat back to medium and simmer for 2-3 minutes, until the sauce starts to thicken.

    Add unsweetened plant milk and stir to combine. Taste and add salt to your preference.

to finish the dish
  1. Once the sauce is hot, toss in the roasted butternut squash, broccolini, grape tomatoes, and fettuccine. Serve immediately. 

  2. Top with vegan parmesan cheese and a quick squeeze of fresh lemon juice. Garnish with pumpkin seeds.

Recipe Notes