This Vegan Baked Squash Pasta is a delicious and comforting dish that is perfect for a cozy fall or winter meal. Roasted squash is pureed into a creamy sauce and tossed with perfectly cooked pasta and a medley of aromatic vegetables. Topped with a generous sprinkle of vegan parmesan cheese, this dish is packed with flavor and texture, making it an irresistible crowd-pleaser.
Why You’ll Love This Dish
- Flavorful and comforting: The combination of sweet roasted squash, savory vegetables, and a hint of cheesy goodness creates a symphony of flavors that will tantalize your taste buds.
- Easy to make: This recipe is surprisingly simple to put together, even for beginner cooks. With just a few simple steps, you’ll have a restaurant-quality meal on your table.
- Versatile: Feel free to customize this recipe to your liking. Swap out the vegetables, add different herbs and spices, or use a different type of pasta.
- Perfect for meal prep: Make a big batch of this pasta bake on the weekend and enjoy leftovers for a quick and easy meal during the week.
Ingredients
Here’s what you’ll need to make this delightful vegan baked squash pasta:
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For the Roasted Squash:
- 1 medium butternut squash, halved lengthwise, seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
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For the Pasta:
- 12 ounces pasta of your choice (penne, rotini, or fusilli work well)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chopped vegetables (such as carrots, zucchini, bell peppers)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- Salt and pepper to taste
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For the Topping:
- 1/4 cup vegan parmesan cheese
- Fresh parsley, chopped (for garnish)
Ingredients for vegan baked squash pasta
Instructions
Get started with these simple steps:
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Roast the Squash: Preheat oven to 400°F (200°C). Drizzle the cut sides of the squash with olive oil, season generously with salt and pepper, and place cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
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Cook the Pasta: While the squash is roasting, cook the pasta according to package directions. Drain and set aside.
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Make the Sauce: Once the squash is cool enough to handle, scoop the flesh into a blender or food processor. Add 1/2 cup of the vegetable broth and blend until smooth and creamy. Set aside.
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Sauté the Vegetables: In a large skillet or pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chopped vegetables, oregano, and red pepper flakes (if using). Cook for another 5-7 minutes, until the vegetables are tender-crisp.
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Combine and Simmer: Pour the squash puree into the skillet with the sautéed vegetables. Add the cooked pasta and remaining vegetable broth. Stir well to combine. Bring the mixture to a simmer and cook for 5 minutes, or until heated through. Stir in the nutritional yeast and season with salt and pepper to taste.
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Bake and Serve: Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×13 inch baking dish. Sprinkle the vegan parmesan cheese evenly over the top. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
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Garnish and Enjoy: Garnish with fresh parsley and serve immediately.
Pouring vegan squash pasta into baking dish
Tips for the Best Vegan Baked Squash Pasta
- Roast the squash in advance: For a quicker meal, roast the squash a day or two ahead of time.
- Adjust the consistency: If the sauce is too thick, add more vegetable broth, one tablespoon at a time, until the desired consistency is reached.
- Add protein: To make this dish heartier, stir in a can of chickpeas or lentils along with the vegetables.
- Get creative with toppings: Try topping your pasta bake with toasted breadcrumbs, chopped walnuts, or a drizzle of vegan pesto for added flavor and texture.
“Roasting the squash brings out its natural sweetness and enhances its flavor, creating a richer base for the sauce.” – Chef Anya Green, Vegan Culinary Expert
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash is classic, you can use other varieties like kabocha, acorn, or even pumpkin. Adjust the roasting time accordingly.
Can I make this gluten-free?
Yes, simply use your favorite gluten-free pasta and ensure all other ingredients are gluten-free.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.
Can I freeze this pasta bake?
Yes, this dish freezes well. Let it cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Vegan butternut squash pasta bake with fresh parsley
This vegan baked squash pasta is a delightful way to enjoy seasonal flavors in a comforting and satisfying dish. It’s sure to become a new family favorite. Enjoy!
