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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Recipe Information
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)
- water, for cooking pasta
- optional red pepper flakes (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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.
Meanwhile, soak the cashews in hot water for 10 minutes to soften them, then drain.
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.
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.
Return the drained pasta to the pot, pour the creamy butternut squash pesto over the top, and mix well to coat evenly.
Serve immediately, garnished with optional red pepper flakes and additional fresh basil if desired.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 16.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 700 mg | 54% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2280 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
