A super creamy pasta with roasted butternut squash and blistered roasted tomatoes! This sauce can create many recipes. Add a bit more liquid and enjoy it as a bisque or thick soup. Keep it thick and dip fresh bread into it. Or keep it as it is and toss it in some pasta noodles. It’s truly the perfect fall recipe!

Creamy Butternut Squash and Roasted Tomato Pasta [Vegan]

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Cooking Time



  • 1 butternut squash
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 2 garlic cloves, roughly chopped
  • Sprinkle of salt
  • 2 garlic cloves
  • 1/4 white onion, diced
  • 2 carrots, diced
  • cup cherry tomatoes
  • 1 cup vegetable broth
  • 1/4 cup cashews, soaked overnight
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon coriander + paprika
  • 1 teaspoon cumin
  • Pinch of red pepper flakes
  • 4 fresh basil leaves
  • 15 ounces pasta of choice


  1. Preheat oven to 425°F. Cut butternut squash in half lengthwise. Remove the seeds. Drizzle with a bit of olive oil and sprinkle on salt, coriander, and cinnamon. Rub the roughly chopped garlic cloves over the exposed surface of the squash. Roast for 50-55 minutes until soft and golden brown.
  2. Add cherry tomatoes to a large baking sheet. Toss with a drizzle of olive oil and salt. Roast for 20-25 minutes with the squash in the oven until blistered and slightly charred.
  3. While squash and tomatoes are roasting, heat a small skillet over medium. Sauté garlic cloves, white onion, and a pinch of salt until fragrant and translucent. Add in carrots and cook for 4-5 minutes more until tender. Transfer to a high-speed blender.
  4. Scoop out the flesh of the squash and transfer to the blender. Add remaining ingredients. Blend on high until thick and creamy. Set aside.
  5. Boil a large pot of salted water. Cook pasta according to package directions. Drain and transfer back into pot. Pour in desired amount of sauce and stir until incorporated. Adjust salt and pepper as needed.
  6. Serve with fresh chiffoned basil, cracked black pepper, and red pepper flakes.


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