Description

This creamy butternut squash pasta sauce is a vibrant and healthy alternative to traditional pasta sauces. Roasted butternut squash, tomatoes, and onions are blended into a smooth, flavorful sauce seasoned with fresh thyme and a touch of red pepper flakes for subtle heat. Tossed with penne pasta and finished with a drizzle of olive oil and vegetarian Parmesan, this dish offers a comforting, autumn-inspired meal that’s perfect for a cozy dinner.

Ingredients

Scale

Vegetables and Seasonings

1 medium butternut squash, about 1.5 pounds, diced
2 plum tomatoes, quartered
1 yellow onion, quartered
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme
1/2 teaspoon red pepper flakes

Other Ingredients

1 pound penne pasta
2 tablespoons olive oil (for tossing vegetables)
1 tablespoon olive oil (for serving)
1/4 cup grated vegetarian Parmesan cheese

Instructions

Prepare Oven and Pasta Water: Preheat your oven to 450°F (230°C). At the same time, bring a large pot of salted water to a boil to cook the pasta later.
Season Vegetables: In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Add the diced butternut squash, quartered plum tomatoes, and quartered yellow onion to the bowl. Toss everything together until the vegetables are evenly coated with the seasoning mixture.
Roast Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, turning the vegetables once halfway through roasting, until they are tender and lightly caramelized.
Cook Pasta: While the vegetables are roasting, add the penne pasta to the boiling salted water. Cook according to the package directions until al dente. Just before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
Blend Sauce: Transfer the roasted vegetables to a blender. Add the reserved pasta cooking water to the blender and blend until the mixture becomes smooth and creamy, forming the sauce.
Combine Pasta and Sauce: Pour the butternut squash sauce over the cooked penne pasta. Stir well to ensure all the pasta is evenly coated with the sauce.
Finish and Serve: Drizzle 1 tablespoon of olive oil over the sauced pasta. Sprinkle with grated vegetarian Parmesan cheese. Serve immediately for a warm, comforting meal.

Notes

For a richer sauce, you can add a splash of cream or coconut milk when blending.
If you prefer a spicier kick, increase the red pepper flakes to taste.
Leftover sauce can be stored in the refrigerator for up to 3 days.
Use gluten-free pasta to make this dish gluten-free.
Vegetarian Parmesan cheese ensures the recipe remains vegetarian.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting
Cuisine: Italian

Keywords: butternut squash pasta sauce, roasted vegetable pasta, creamy squash sauce, vegetarian pasta recipe, autumn pasta dish