Butternut Squash Pasta Sauce
A creamy vegan butternut squash pasta sauce made with simple healthy ingredients.
Servings 6 servings
Calories 367kcal
Ingredients
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 lb pasta
- 1/3 cup pasta water reserved from cooked pasta
Instructions
- Preheat oven to 450F and line a baking sheet with parchment paper
- Place frozen cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet
- Drizzle olive oil on top and season with salt, pepper, and thyme
- Mix to cover the vegetables evenly with oil and seasonings
- Bake at 450F for 20 minutes
- While the veggies bake, cook the pasta according to package instructions
- Before you drain the cooked pasta reserve 1/3 cup of the pasta water and place in a blender
- Take the cooked veggies hot from the oven and blend with the pasta water until a smooth sauce remains
- Pour the sauce over the cooked pasta and toss to coat
- Serve immediately with parmesan cheese or plant based parm
Nutrition
Serving: 6g | Calories: 367kcal | Carbohydrates: 68g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 398mg | Potassium: 538mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8350IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 2mg
