The Creamiest Dairy-Free Butternut Squash Pasta
By Tiffy Cooks
This Dairy-Free Roasted Curry Butternut Squash Pasta might be the sneakiest way to eat tons of vegetables. With both butternut squash and coconut milk, this beautifully golden pasta sauce doubles up on rich and creamy. It looks simple- but with aromatic spices like turmeric, cumin, and rosemary, it's simply addicting. Take advantage of butternut squash season this Autumn and make this delicious pasta with me!
Ingredients
- 1 medium butternut squash halved lengthwise, seeds removed
- 2 large carrots peeled and chopped
- 1 pint cherry tomatoes halved
- 1 large onion roughly chopped
- 6 cloves garlic peeled
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp sweet curry powder
- 1 tsp dried rosemary
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 1 cup coconut milk full fat
- 1 lb pasta your choice, like penne or fettuccine
- 1/2 cup reserved pasta water
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the butternut squash: Place the butternut squash halves, cut-side up, on top of the carrots and onions in the dish. Drizzle everything with olive oil.
- Stuff the squash: Fill the hollow of each squash half with cherry tomato halves and garlic cloves.
- Add the spices: In a small bowl, mix together the turmeric, paprika, cumin, sweet curry powder, rosemary, ginger, salt, and pepper. Sprinkle the spice mixture evenly over the entire dish — covering the squash, stuffed tomatoes, garlic, onions, and carrots.
- Roast the vegetables: Roast the squash and vegetables in the preheated oven for about 1 hour, or until the butternut squash is tender and caramelized. Check halfway through and give the onions and carrots a gentle toss to ensure even roasting.
- Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- Blend the sauce: Once the squash is tender, scoop out the flesh from the squash and transfer it along with the roasted cherry tomatoes, garlic, carrots, and onions to a blender or food processor. Add the coconut milk and reserved pasta water, then blend until smooth and creamy. Adjust the consistency by adding more pasta water if needed.
- Combine the pasta and sauce: Toss the cooked pasta with the blended butternut squash sauce until well coated. Taste and adjust seasoning with more salt or pepper if needed.
- Serve: Garnish with fresh herbs like parsley or rosemary if desired, and enjoy your creamy, dairy-free roasted butternut squash pasta.
Nutrition
Calories: 425kcalCarbohydrates: 64gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 27mgPotassium: 484mgFiber: 4gSugar: 5gVitamin A: 553IUVitamin C: 21mgCalcium: 44mgIron: 3mg
