Creamy Butternut Squash & Roasted Pepper Pasta RECIPE (2021 Vegan Christmas Dinner Recipes - part 2)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are less expensive and nut-free.

Preheat the oven to 400°F (200°C).

Cut the ends off the butternut squash and slice it in half.

Peel the butternut squash using a knife.

Scoop out the seeds from the butternut squash.

Chop the butternut squash into chunks and place on a lined baking sheet.

Cut the red bell peppers in half and remove the seeds, placing them on a separate baking sheet.

Peel the onion and cut it into a few chunks, adding it to the baking sheet with the butternut squash.

Peel 4 cloves of garlic and add them to the baking sheet with the butternut squash and onion.

Drizzle 1 tablespoon of olive oil over the butternut squash, onion, and garlic, then add 2 more tablespoons of olive oil and toss to coat.

Season with a pinch of salt and place the baking sheets in the oven to roast for 30 minutes.

Once roasted, place all the vegetables in a blender.

Add 1/2 cup of unsweetened non-dairy milk to the blender.

Add 2 tablespoons of nutritional yeast, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of paprika to the blender.

Blend the mixture until smooth, adding more non-dairy milk if necessary.

Cook the pasta until al dente, then add it to a wok.

Pour the blended sauce over the pasta and mix well.

Add a can of chickpeas to the pasta for protein, if desired.

If the sauce is too thick, add a splash of water to thin it out.

Season with additional salt, black pepper, and parsley before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens