Noodles swimming in extra creamy butternut squash spinach sauce that’s ready in less than 30 minutes! It’s the best pasta sauce for fall! Vegan.
We had a teeny-tiny cool front come by this week!
It was so nice out on Saturday, that I had my breakfast and coffee outside, while I planned out my recipes for the week. Since it was so nice and fall-ish out, I decided to stick to my butternut squash kick that I’ve been on.
Last week, I made Loaded Southwest Butternut Squash Breakfast Tacos and Butternut Squash Pitas with Chipotle Sauce. Both were ah-may-zing if I do say so myself. Next in line is my new favorite pasta sauce, that of course, I made with butternut squash! It’s so creamy and delicious, you’ll find yourself licking the bowl clean. That’s a promise!
This is my new favorite fall comfort food recipe! It’s packed with flavor, easy to make, and it’s ready in less than 30 minutes! Perfect for those busy days, when you don’t have time to spend hours in the kitchen but you need something that will hit the spot. The whole family will love this recipe!
How To Prepare A Butternut Squash
I took a few shortcuts too, which made this super simple to whip up in less than 30 minutes!
Option #1 – You could put the whole squash on a tray and pop it into the oven at 400 degrees for 1 hour.
Option #2 – You could use frozen organic butternut squash chunks.
Option #3 – You could use canned organic butternut squash puree.
I usually pick option #1, but this time, I used frozen butternut squash chunks because I had them in the freezer which means I didn’t have to make a trip to the store. Any of the three options would work for this recipe.
How to Make Butternut Squash Sauce
Besides how delicious it tastes, the best part of this sauce is how easy it is to make!
All you do is saute the onions and butternut squash with the seasonings and then blend it in a high-speed blender! Stir in the soy milk and frozen spinach and toss it with hot noodles. It’s so easy and delicious!
Can you see the sauce, and how it really clings to the noodle? I loveee that it’s on the thicker side because it coats the noodles so well. If you prefer a thinner sauce, add an extra 1/2 cup of vegetable broth to the recipe.
The butternut squash alone can look bland so I thought the addition of the bright green spinach gave it a nice pop of color, don’t you agree?
If you’ve tried this butternut squash sauce or any other recipe on the blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
Butternut Squash & Spinach Pasta Sauce
- 1 Tbsp olive oil
- 1 large yellow onion, diced
- 1 tsp pumpkin pie spice
- 1/2 tsp paprika
- 1/2 tsp cumin
- 3 garlic cloves, minced
- 1/8 tsp cayenne pepper
- Sea salt and pepper to taste
- (2) 10oz packages frozen butternut squash
- 1 1/2 cups vegetable broth
- 1/2 cup unsweetened soy milk
- 10oz frozen spinach
- 16oz spaghetti noodles
- Parsley for garnish
- Vegan Parmesan cheese for garnish (I use Violife Parmesan wedge)
- Boil water in a separate large pot and cook the noodles.
- While the noodles are cooking, in a large saute pan, saute the onion in olive oil until it's soft. Add garlic, cumin, pumpkin pie spice, cayenne, paprika, salt, and pepper to the onions. Cook for 2 minutes or until fragrant.
- Add the frozen butternut squash chunks and vegetable broth. Bring to a boil and then reduce it to a low simmer. Cook for 10 minutes or until the squash is soft.
- Carefully pour the mixture into a blender and blend until it's completely smooth. Pour the sauce back into the pan over medium heat. Stir in the soy milk and frozen spinach. Cook for 5 more minutes or until the spinach has fully defrosted.
- Drain the noodles and then add them to the pan with the sauce. Stir to coat each noodle in the sauce. Garnish with parsley and vegan parmesan.
What’s your favorite way to eat butternut squash? Let me know in the comments!