Vegan Creamy butternut squash sauce pasta
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4.8 from 5 votes

Vegan Creamy butternut squash sauce pasta

Must make creamiest pasta of this season with a great veggie boost . Kid friendly. Vegan and customizable.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Italian
Servings: 4 -6
Author: Khushboo


  • 1 package of Barilla® Veggie pasta
  • For preparing the sauce
  • 1 tablespoon cooking olive oil
  • 3 cups cubed butternut squash
  • 1 cup chopped onions
  • 4 cloves of garlic roughly chopped
  • 2 cups water
  • 1.5 cup soy milk/ milk of your choice
  • For tossing the pasta
  • 1 tablespoon cooking olive oil / oil of your choice
  • 1 cup broccoli florets/ veggies of your choice
  • 1 teaspoon dried Italian herb
  • Sat to taste
  • Couple of twists of pepper/ ¼ teaspoon grounded pepper
  • For topping
  • Fistful of fresh basil torn roughly
  • ¼ cup grated vegan cheese/ or of your choice
  • ¼ cup pine nuts/ or of your choice


  • In a large pan ,heat up the oil and cook the onions for 2 minutes, now add in the garlic and sautee for additional one minute. Add in the squash and water . Cover and cook on medium heat for 8-10 minutes or until the squash is tender.
  • In the meantime , bring large pot of water to a boil . Add ¼ teaspoon salt
  • Cook the pasta al dente according to the package instructions .
  • Drain and keep aside.
  • When the squash is tender and cool enough to handle, add the squash mixture to a blender/ food processor along with the milk. Puree the mixture until smooth and creamy.
  • Now add 1 tablespoon oil in a non-stick pan . Add in broccoli florets and sautee it for 1 minute.
  • Add in the butternut squash puree ,salt , pepper to taste.
  • Add in dried Italian herbs.
  • Taste test and adjust the seasoning if required.
  • Just before serving , toss in the pasta with the sauce .
  • Top it with generous sprinkle of cheese , basil and nuts if desired.


For gluten free option , use Barilla gluten free pasta.
Add chilli flakes if desired.
Use herbs and veggies of your choice.
If sauce feels thick, thin it out adding milk .
Use immersion blender to puree the squash mixture directly in the pan .


Serving: 4g