Ingredients
For the Pasta
- 8 oz rigatoni (or other short pasta)
- 1 cup pasta water, reserved
For the Sauce
- 1 lb frozen cubed butternut squash (See note if using fresh butternut squash)
- 1/2 cup almond milk (or other neutral non-dairy milk)
- 2 tablespoons olive oil
- 1/2 cup nutritional yeast
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the pasta: Cook the rigatoni according to the package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Steam the butternut squash: Steam the frozen cubed butternut squash following package instructions until the squash is very soft and tender. If using fresh squash, peel, cube, and steam until soft.
- Prepare the sauce: Transfer the steamed butternut squash to a blender. Add the olive oil, onion powder, garlic powder, smoked paprika, almond milk, nutritional yeast, salt, and ground black pepper.
- Blend the sauce: Add 1/2 cup of the reserved pasta water to the blender and blend until smooth and creamy. Gradually add more pasta water as needed to achieve your preferred sauce consistency.
- Toss pasta with sauce and serve: Pour the butternut squash sauce over the cooked rigatoni and toss thoroughly to coat the pasta evenly. Serve immediately. For extra cheesy flavor, sprinkle additional nutritional yeast on top if desired.
Notes
- If using fresh butternut squash, peel and cube it before steaming until very soft.
- Reserve pasta water is key to adjusting sauce consistency and enhancing flavor.
- Additional nutritional yeast sprinkled on top adds more cheesy flavor.
- Use a neutral almond milk for best results to keep the sauce creamy without altering flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: American
- Diet: Vegan
