A seasonal noodle dish featuring a rich dairy-free pasta sauce made with roasted honeynut squash. This Creamy Vegan Honeynut Squash Pasta is the ultimate fall comfort food!
A Creamy Dairy Free Autumn Pasta
This homemade pasta is rich and creamy without any milk or cheese. In fact, it’s eerily similar to a mac n’ cheese without using any dairy!
The sweet roasted honeynut squash provides a luscious texture and adds extra dreaminess to the sauce without the use of nuts or dairy.
Ingredient Spotlight: Honeynut Squash
We will never forget the first time we saw a tiny dark orange squash that looked just like a mini butternut squash.
We were at the Union Square farmers market and we just had to get it even though we had no idea what it tasted like.
The obsession only increased once we cooked this petite cross between a buttercup and butternut squash. It’s sweet, creamy, and it takes less than 30 minutes to roast- weeknight win!
Delicious Gourmet Toppers
Finally, this pasta is taken to a whole new level with the addition of crispy fried sage leaves and chopped pecans.
The crispy and crunchy sage and raw pecans are a perfect contrast to the velvety pasta sauce and adds irresistible fall flavor.
This seasonal pasta delights all the senses. We guarantee you are going to FALL for this pasta. 🤣 (Sorry, couldn’t resist that one!)
WHAT YOU WILL NEED:
- Honeynut Squash – Velvety and sweet squash is blended into a creamy pasta sauce.
- Garlic and Rosemary – Garlic and Rosemary are roasted on the same pan as the squash, creating amazing depth of flavor to our creamy sauce.
- Tofu – Adding tofu to the sauce gives this sauce protein and makes this pasta dish a filling meal,
- Miso Paste – The subtle saltiness of miso brings out all of the flavors in this sauce.
- Pecans – Crunchy pecans provide a wonderful texture that contrasts with the creamy sauce.
- Fresh Sage – Finishing with crispy sage leaves is the perfect garnish for this scrumptious fall dish.
FAQ & Creamy Vegan Honeynut Squash Pasta Tips:
Can this pasta be made gluten-free?
- Yep! Simply use gluten-free pasta noodles instead of traditional pasta noodles. We love the brand Branza which is made from chickpeas.
What if I can’t find honeynut squash?
- No worries, you can always replace the honeynut squash with butternut or kabocha squash, or pumpkin instead. They will just take a little longer to roast.
Mix It Up
- If you love hot and spicy, try adding cayenne or chipotle spice to the sauce.
- Short on time? Prepare this recipe in advance and then put it in an oven-safe casserole dish and top with breadcrumbs. Then cook it later for an easy baked pasta meal.
Healthy yet Satisfying
You are going to adore this cozy fall recipe. It’s dreamy and full-flavored but made with only good-for-you ingredients. We plan on making this pasta repeatedly all fall long and we hope you do the same! Enjoy!
Finally, if you have made this honeynut squash pasta, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
A seasonal recipe featuring an easy sauce made from roasted squash. This Creamy Vegan Honeynut Squash Pasta is the ultimate fall comfort food!
Ingredients for Roasting:
- 2 Honeynut Squash (Halved)
- 3 Sprigs Rosemary
- 3 Cloves Garlic
- 2 Tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 Package Firm Tofu (Crumbled)
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Miso Paste
- 2 tsp Onion Powder
- 1/2 tsp Ground Cinnamon
- 1 Cup Reserved Pasta Water
Fried Sage Garnish:
- 10–15 Sage Leaves
- 1 Tbsp Vegan Butter
- 8 oz. Dry Pasta
- 1/4 Cup Pecans (Chopped for Garnish)
- Preheat your oven to 400°F.
- Cut the squash in half lengthwise and scoop out the seeds. Brush the cut side of each squash with oil and season with salt and pepper. Place the squash cut side down on a greased baking sheet along with the unpeeled garlic cloves and rosemary sprigs. Bake in the oven for 25-30 minutes or until the squash is soft.
- While the squash is cooking, put a large pot of salted water on to boil. Once the water is boiling, cook the pasta as per the instructions on the box. When draining the cooked pasta, save the pasta cooking water.
- When the squash is done. Remove from the oven and set it aside to cool slightly.
- Next prepare the fried sage leaves. In a frying pan melt the butter over medium/high heat. Once melted carefully add a few sage leaves. Cook them on each side for approx. 30 seconds or until lightly browned. Remove from the butter and place on a paper towel to drain.
- Once the squash has cooled enough to touch, scoop out the flesh into a blender. Pick the roasted rosemary leaves off the stems and add them to the blender. Carefully peel the roasted garlic and add the soft garlic to the blender as well.
- Next add the crumbled tofu, nutritional yeast, miso paste, garlic powder and reserved pasta water. Blend on high until very smooth.
- Transfer the cooked pasta back to the empty pasta pot and pour enough sauce until all of the pasta is thoroughly coated after stirring. You may have extra sauce if you prefer a lighter dish.
- Plate the pasta and top with frizzled sage leaves, chopped pecans and vegan parmesan cheese, if desired. Serve immediately and enjoy.
- Leftover pasta can be refrigerated in an airtight container for up to 5 days.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
- You may have extra sauce depending on how thick you like to coat your pasta. If so, the sauce can be refrigerated in an airtight container for up to one week.
Keywords: Vegan Honeynut Squash Recipe, Honeynut Squash Recipe, Vegan Fall Pasta Recipe