Description
A cozy, creamy plant-based pasta featuring sweet caramelized onions, mellow roasted garlic, and a velvety butternut squash and cashew sauce. Rich, comforting, and perfect for an easy weeknight dinner.
Ingredients
2 large yellow onions, thinly sliced
2 whole garlic pods with tops sliced off
1 1/2 cups low-sodium vegetable broth or water
1 cup cherry or grape tomatoes
1/2 roasted butternut squash
1/2 cup cashews, soaked for 1 hour
1 tsp onion powder
1 tbsp paprika
1 tsp dried thyme
1 tsp dried rosemary
Pinch of saffron (optional)
1/2 cup nutritional yeast
Juice of 1 lemon
Fresh parsley, basil, or carrot tops, chopped
8 oz whole wheat or legume pasta
Salt, to taste
Black pepper, to taste
Red pepper flakes (optional)
1 tsp fried onions, for finishing
Instructions
- Preheat the oven to 350°F (175°C).
- Spread sliced onions on a baking sheet. Add salt, paprika, thyme, and rosemary. Place garlic pods and tomatoes on the sheet, add 1/2 cup broth, and cover with foil.
- Roast for 40–50 minutes, stirring occasionally and adding liquid if needed to prevent sticking.
- Roast the butternut squash cut side down until tender, then set aside.
- In a blender, combine soaked cashews, 1 cup broth, roasted squash, roasted garlic from one pod, onion powder, saffron (if using), nutritional yeast, and lemon juice. Blend until smooth and season with salt.
- Squeeze roasted garlic from the second pod over the onions and mash lightly, then stir in the blended sauce.
- Cook pasta according to package directions, reserving 1/2 cup pasta water before draining.
- Transfer sauce to a skillet and loosen with broth or pasta water as needed.
- Add cooked pasta and fresh herbs. Season with salt, pepper, and red pepper flakes if desired, then toss to coat.
- Finish with fried onions and extra herbs. Serve warm.
Notes
Swap cashews with sunflower seeds for a nut-free option.
Use pumpkin or sweet potato instead of butternut squash if needed.
Add spinach or kale at the end for extra greens.
Store leftovers in the fridge for up to 4 days.
Reheat with a splash of broth or plant-based milk to loosen the sauce.
The sauce can be frozen separately for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 0 mg
