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Isa's Butternut Squash Vegan Alfredo Pasta

Rated as 5 out of 5 Stars

"Easy autumn vegan comfort food!"
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1 h 37 m servings 626
Original recipe yields 6 servings (12 cups)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
  3. Roast in the preheated oven until tender and lightly browned, about 25 minutes.
  4. Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
  5. Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
  6. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
  7. Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
  8. Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.


  • Cook's Notes:
  • Instead of boiling, cashews can be soaked in cold water for 2 to 12 hours. Or, if you have a high-powered blender, you can get away with not soaking them at all; just be sure to blend them until smooth.
  • A 15-ounce can of pumpkin or squash puree can be substituted for the roasted butternut squash.
  • Substitute 1/4 teaspoon dried ground sage for the fresh if desired.
  • This recipe makes 2 1/2 cups extra sauce, which you can freeze in an airtight container for another day.

Nutrition Facts

Per Serving: 626 calories; 24.6 86.2 21.9 0 624 Full nutrition

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Delicious! My grocery store didn't have miso so I used a 1/4 cup cashew/almond milk and a tablespoon of soy sauce instead.

This was awesome! The only adjustment I made was to cut the nutritional yeast in half, because I'm not particularly fond of it.