Imagine twirling your fork into a creamy, luxurious pasta dish that's not only completely plant-based but also bursting with rich, velvety flavors that will make you forget all about traditional carbonara. This winter squash vegan carbonara is a game-changing recipe that transforms humble ingredients into a restaurant-worthy meal that will have even die-hard cheese lovers begging for seconds. Prepare to be amazed by how a simple squash can create such an incredibly smooth and satisfying sauce that's both nutritious and utterly delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- winter squash
- spaghetti
- olive oil
- garlic
- nutritional yeast
- vegetable broth
- salt
- black pepper
- fresh parsley
Instructions
- Prepare the winter squash by peeling and removing seeds, then cut into small cubes. Ensure cubes are roughly 1-inch in size for even cooking.
- Heat olive oil in a large skillet over medium heat. Mince garlic cloves finely and sauté until fragrant and golden, approximately 1-2 minutes.
- Add cubed winter squash to the skillet, stirring to coat with olive oil and garlic. Pour in vegetable broth, cover, and simmer for 15-20 minutes until squash becomes soft and easily mashable.
- While squash is cooking, bring a large pot of salted water to boil. Add spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- Transfer cooked squash to a blender. Add nutritional yeast, salt, and black pepper. Blend until smooth and creamy, creating a sauce-like consistency.
- Drain pasta, reserving 1/2 cup of pasta water. Return pasta to pot and fold in the squash sauce, using reserved pasta water to adjust thickness if needed.
- Garnish with freshly chopped parsley. Serve immediately while hot, with additional nutritional yeast and black pepper to taste.
Tips
- • Choose a butternut or kabocha squash for the richest, sweetest flavor profile • Make sure to cut squash into uniform cubes for even cooking • Reserve pasta water is crucial - it helps create a silky, clingy sauce • Blend the squash sauce until completely smooth for that classic carbonara texture • Don't overcook the pasta - al dente is key for the best mouthfeel • Fresh parsley adds a bright, fresh finish that cuts through the creamy sauce • For extra richness, consider adding a splash of cashew cream to the squash sauce • Experiment with different nutritional yeast brands to find your favorite flavor intensity
Nutrition Facts
Calories: 120kcal
Carbohydrates: g
Protein: g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
