If you're a fan of creamy pasta dishes, you are going to become obsessed with this cheesy alfredo. The sauce in this pasta is made from tender butternut squash and is made extra cheesy thanks to nutritional yeast. This recipe uses bean pasta but you could sub for whatever variety is your favorite. Additionally, you can swap the kale for spinach if desired.

Cheesy Butternut Squash Alfredo [Vegan]

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Calories

2480

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Ingredients

For the Sauce:

  • 1 butternut squash
  • 2 garlic cloves
  • 1 tablespoon coconut oil
  • 1 cup cooked white beans or butter beans
  • 1/2 cup almond milk
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • A dash of pepper

For the Kale:

  • 1/2 of 1 head of kale
  • 1 tablespoon coconut oil

For the Pasta:

  • 1 14-ounce package pasta of your choice
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Preparation

  1. Preheat oven to 390°F.
  2. Peel the butternut squash and cut it into smaller pieces. Place butternut squash and garlic on a baking sheet with baking paper and add one tablespoon coconut oil. Put in the oven for a couple of minutes for the coconut oil to melt and give it a stir. Bake for 15 minutes (or longer depending on the size of the butternut squash pieces).
  3. Place garlic, butternut squash, beans, almond milk, and nutritional yeast in a blender and blend on high until completely creamy. You might have to add a bit more almond milk or water depending on how thick you want the sauce. Season with salt and pepper.
  4. Boil the pasta according to the instructions on the package.
  5. For the kale, melt the coconut oil in a big pan and fry the kale lightly just until it collapses. Add the pasta and sauce and stir thoroughly. Cook for 5 minutes just until it’s warm.
  6. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.

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Nutritional Information

Total Calories: 2,480 | Total Carbs: 451 g | Total Fat: 37 g | Total Protein: 94 g | Total Sodium: 179 mg | Total Sugar: 26 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.