Can I use fresh red peppers instead of jarred roasted red peppers?

While the recipe specifies jarred roasted red peppers for convenience, you could roast fresh red peppers alongside the squash and onion for a similar flavor profile.

What type of pasta works best for this dish?

The recipe suggests using your pasta of choice, about 3 cups (half a box), which will be well-coated by the creamy sauce.

How does the spinach get wilted in this recipe?

The fresh spinach is placed at the bottom of a colander, and the hot pasta water is drained over it, wilting the spinach perfectly.

How should I store leftover Creamy Butternut Squash and Red Pepper Pasta?

Store any leftover pasta in an airtight container in the refrigerator. The recipe notes that extra sauce is great on a fall-themed pizza, suggesting it holds well.

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Creamy Butternut Squash and Red Pepper Pasta
[Vegan]

MC By: Megan Calipari

Author Bio

Megan Calipari is a professionally trained pastry chef, recipe developer, outdoor enthusiast, and animal lover.... Read More

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Creamy Butternut Squash and Red Pepper Pasta

A close-up of creamy butternut squash and red pepper pasta, tossed with chickpeas and wilted spinach, served in a bowl.

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Creamy Butternut Squash and Red Pepper Pasta [Vegan]

Dairy Free

Vegan

This Creamy Butternut Squash and Red Pepper Pasta is perfect for a cold fall night. It's full of autumnal flavors and is so cozy!

Ingredients You Need for Creamy Butternut Squash and Red Pepper Pasta [Vegan]

1 Butternut Squash, peeled, cubed
1 Yellow onion, cut into 8 pieces
1 Large clove of garlic
1 tablespoon Olive Oil
1/2 cup roasted red pepper (I just used the kind from the jar)
1/2 cup vegetable stock
1/4 Cup Nutritional Yeast
3 tablespoons Dry White Wine
1/8 teaspoon salt
Black Pepper
3 Cups (about 1/2 box) pasta of choice
1 Cup Chickpeas
1 Large handful fresh spinach

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How to Prepare Creamy Butternut Squash and Red Pepper Pasta [Vegan]

Preheat oven to 425°F.
Combine cubed squash, chopped onion and the garlic clove onto a parchment lined baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast the vegetables for 45 minutes, until everything is tender and starting to brown.
When the veggies have about 12 minutes left, put your water for the pasta on the stove.
Cook pasta according to package directions and when you drain it in a colander, put the large handful of spinach in the bottom of the colander so the hot pasta water wilts the spinach.
To finish the sauce: Into either a blender or the bowl of a food processor, put the roasted vegetables, garlic, roasted red peppers, nutritional yeast, wine and vegetable stock. Be sure to be very careful when blending hot things.
Blend on high for about 2 minutes, or until everything is smooth, creamy and well combined, Taste your sauce and season with salt and pepper to taste.
Into a large bowl, combine pasta, spinach, chickpeas and the sauce. (This gave me a little extra sauce which I’m pretty happy about because its going to be perfect on a fall themed pizza).
Toss to coat everything in the sauce and serve!