Creamy, buttery, vegan pasta sauce mixed roasted butternut squash, broccolini, and grape tomatoes. Tossed with fettuccine pasta and garnished with pumpkin seeds.
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.
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.
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.
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.
Once the sauce is hot, toss in the roasted butternut squash, broccolini, grape tomatoes, and fettuccine. Serve immediately.
Top with vegan parmesan cheese and a quick squeeze of fresh lemon juice. Garnish with pumpkin seeds.