Creamy butternut squash sauce that's full of warm fall flavors! It's ready in less then 30 minutes, perfect for a quick dinner!
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Butternut Squash & Spinach Pasta Sauce

Toss your noodles in this extra creamy butternut squash spinach sauce! It's packed with warm pumpkin pie seasonings, cumin and a dash of cayenne. It's the best pasta sauce for fall!
Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Stacey Eckert

Ingredients

Instructions

  • 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.