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