Creamy Butternut Squash Pesto Vegan
Indulge in the rich, plant-based harmony of this Creamy Butternut Squash Pesto Vegan recipe—a perfect blend of roasted butternut squash, fresh basil, and velvety cashew cream. This wholesome dish combines the nutty depth of nutritional yeast, the brightness of fresh lemon juice, and the smooth creaminess of unsweetened almond milk to create a luscious sauce that clings beautifully to your favorite pasta. Ready in just 45 minutes, this recipe is not only dairy-free but also packed with nourishing ingredients, making it a satisfying option for vegans and non-vegans alike. Topped with optional red pepper flakes for a hint of heat, this vibrant dish is ideal for a cozy dinner or an impressive meal for guests.
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Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups raw cashews
- 2 cups fresh basil leaves
- 3 tablespoons nutritional yeast
- 1 large garlic clove
- 2 tablespoons lemon juice
- 1 cup unsweetened almond milk
- 12 ounces pasta of choice (e.g., linguine, penne)
- 0 water, for cooking pasta
- 0 optional red pepper flakes (for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Spread the butternut squash cubes on the tray. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 25 minutes or until tender and golden.
Step 3
Meanwhile, soak the cashews in hot water for 10 minutes to soften them, then drain.
Step 4
Cook your pasta according to the package instructions in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
Step 5
In a blender or food processor, combine the roasted butternut squash, soaked cashews, fresh basil leaves, nutritional yeast, garlic clove, lemon juice, almond milk, and remaining 1 tablespoon of olive oil. Blend until smooth and creamy, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Step 6
Return the drained pasta to the pot, pour the creamy butternut squash pesto over the top, and mix well to coat evenly.
Step 7
Serve immediately, garnished with optional red pepper flakes and additional fresh basil if desired.
Nutrition Facts
| Serving size | (1404.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1396.5 |
| Total Fat 60.4g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1369.7mg | 0% |
| Total Carbohydrate 181.5g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 16.0g | |
| Protein 46.2g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 700.1mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2279.5mg | 0% |
Source of Calories