Isa's Butternut Squash Vegan Alfredo Pasta


Easy autumn vegan comfort food!

Prep Time:
20 mins
Cook Time:
1 hrs 17 mins
Total Time:
1 hrs 37 mins
12 cups


  • 3 cups cubed butternut squash

  • 3 tablespoons olive oil, divided

  • 1 ½ cups raw cashews

  • 2 cups vegetable broth

  • ¼ cup mellow white miso

  • ¼ cup nutritional yeast

  • 2 tablespoons lemon juice

  • 1 (16 ounce) package farfalle (bow-tie) pasta

  • 2 cups diced yellow onion

  • salt to taste

  • 3 leaves fresh sage, minced

  • ¼ cup apple cider

  • ground black pepper to taste

  • ¼ cup chopped fresh parsley


  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
25g Fat
86g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 626
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 21%
Sodium 624mg 27%
Total Carbohydrate 86g 31%
Dietary Fiber 8g 30%
Total Sugars 11g
Protein 22g
Vitamin C 24mg 122%
Calcium 81mg 6%
Iron 4mg 20%
Potassium 617mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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