Imagine twirling your fork into a plate of luxuriously creamy linguine that's not only completely plant-based but also packed with the rich, sweet essence of roasted butternut squash. This Vegan Roasted Butternut Squash Linguine Alfredo is about to revolutionize your dinner routine, proving that dairy-free can be devastatingly delicious. Get ready to indulge in a comfort food classic that will make even the most dedicated cheese lovers forget about traditional alfredo sauce!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguine
- 1 medium butternut squash, cubed
- 2 tablespoons olive oil
- 1 cup cashews, soaked
- 1 cup almond milk
- 3 cloves garlic, minced
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Peel and cube the butternut squash into roughly 1-inch pieces. Toss the cubed squash with olive oil, salt, and pepper, ensuring even coating.
- Spread the squash cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until edges are golden and squash is tender.
- While squash is roasting, soak cashews in hot water for 15 minutes to soften. Drain and rinse the cashews.
- Bring a large pot of salted water to boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- In a high-speed blender, combine soaked cashews, almond milk, minced garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- Transfer the roasted butternut squash to the blender and blend again until the sauce is completely smooth and integrated.
- Return the cooked linguine to the pot, pour the creamy sauce over the pasta, and gently toss to coat. If needed, add reserved pasta water to reach desired consistency.
- Serve immediately, garnishing with additional nutritional yeast, fresh cracked pepper, or chopped herbs if desired.
Tips
- • For the smoothest sauce, use a high-powered blender and soak cashews in hot water to ensure they blend completely creamy. • Don't skip roasting the butternut squash - this step caramelizes the natural sugars and adds depth of flavor. • Reserve some pasta water before draining; it's a chef's secret weapon for adjusting sauce consistency. • Make sure to cut butternut squash into uniform cubes for even roasting. • For extra flavor, try adding a pinch of nutmeg or smoked paprika to the sauce. • If you're short on time, you can use pre-cubed butternut squash from the produce section. • Leftovers can be stored in the refrigerator and gently reheated with a splash of almond milk to restore creaminess.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 12g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 0mg
