25 Minute Vegetarian Butternut Squash Pasta
- A quick and satisfying vegetarian pasta that combines sweet roasted butternut squash with al dente pasta and fresh herbs.
- The natural creaminess of the squash creates a luxurious sauce with minimal effort.
- Perfect for busy weeknights when you want something nutritious and comforting in under 30 minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian-Inspired
Ingredients
Scale
- 12 oz penne or fusilli pasta
- 2 cups butternut squash, cubed into ½-inch pieces
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 medium shallot, finely diced (optional)
- 1 tsp fresh sage, chopped
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup mascarpone or cream cheese (optional)
- Salt and black pepper to taste
- ¼ tsp red pepper flakes (optional)
- ¼ tsp nutmeg (optional)
- ½ cup reserved pasta cooking water
- ⅓ cup toasted pine nuts or walnuts (optional)
- ½ cup frozen peas (optional)
- Fresh parsley for garnish
- Lemon zest (optional)
Instructions
- Bring a large pot of generously salted water to a boil.
- Preheat oven to 425°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Spread squash in a single layer and roast for 12-15 minutes until tender and edges begin to caramelize.
- Meanwhile, cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
- While pasta and squash cook, heat remaining olive oil in a large skillet over medium heat.
- Add shallot (if using) and sauté for 2 minutes until translucent.
- Add minced garlic and chopped sage, cooking for another 30-60 seconds until fragrant.
- Add roasted squash to the skillet with aromatics. Gently mash about ⅓ of the squash pieces while leaving the rest intact.
- Add the drained pasta to the skillet with ¼ cup reserved pasta water, Parmesan cheese, and mascarpone (if using).
- Toss gently to coat, adding more pasta water if needed to create a silky sauce.
- Add red pepper flakes and nutmeg if using. Add frozen peas if using and toss until warmed through.
- Season with additional salt and pepper to taste.
- Serve immediately topped with additional Parmesan, toasted nuts if using, fresh herbs, and lemon zest if desired.
Notes
- For a vegan version, substitute nutritional yeast for the Parmesan and use coconut cream instead of mascarpone.
- Pre-cut butternut squash from the grocery store saves significant prep time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 4
- Sodium: 320
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 62
- Fiber: 6
- Protein: 14
- Cholesterol: 18
Keywords: 25 minute vegetarian butternut squash pasta, vegetarian pasta, butternut squash recipes, quick vegetarian dinner, easy pasta recipes