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Creamy vegan honeynut squash pasta topped with pecans, fried sage leaves, and vegan parmesan cheese

Creamy Vegan Honeynut Squash Pasta

  • Author: Meatless Makeovers
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 Servings 1x
  • Category: Pasta
  • Method: Roast, Blend, Boil
  • Cuisine: American
  • Diet: Vegan


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

Sauce Ingredients:

Fried Sage Garnish:

  • 1015 Sage Leaves
  • 1 Tbsp Vegan Butter

Additional Ingredients:

  • 8 oz. Dry Pasta
  • 1/4 Cup Pecans (Chopped for Garnish)


  1. Preheat your oven to 400°F.
  2. 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. 
  3. 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. 
  4. When the squash is done. Remove from the oven and set it aside to cool slightly. 
  5. 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. 
  6. 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. 
  7. Next add the crumbled tofu, nutritional yeast, miso paste, garlic powder and reserved pasta water. Blend on high until very smooth.  
  8. 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. 
  9. Plate the pasta and top with frizzled sage leaves, chopped pecans and vegan parmesan cheese, if desired. Serve immediately and enjoy.
  10. 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