Vegan Butternut Squash Pasta Sauce Recipe

Vegan Butternut Squash Pasta Sauce Recipe

This is my recipe for Vegan Butternut Squash Pasta Sauce! It requires minimal ingredients, easy to make and creamy – doesn’t it sound delicious? 

The ingredients include butternut squash and roasted peppers which are actually quite popular in vegan pasta dishes, mainly because they make a great creamy pasta base. 

The great thing about this recipe is that we can simply roast most of the main ingredients together (butternut squash, peppers, onion, garlic), then add everything into a blender to create an easy and delicious vegan pasta sauce. This sauce can also double as a creamy soup by simply making it slightly more liquidy by adding in more non-dairy milk and/or vegetable broth. 

Since Christmas is just around the corner, I decided why not throw butternut squash and red peppers into ONE delicious, creamy, and satisfying pasta dish!

This recipe is the second of my Christmas dinner series. The first recipe was a delicious easy vegan nut roast which works as a great substitute for any meat dish on your holiday table. To get my easy vegan nut roast recipe, check out this blog post here.

Butternut Squash Pasta Sauce (Vegan)


Butternut Squash Pasta Sauce (Vegan) Ingredients:

  • Butternut Squash
  • Pasta
  • Onion
  • Garlic
  • Olive Oil
  • Bell Peppers
  • Unsweetened non-dairy milk
  • Nutritional Yeast
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Salt & Pepper 
Vegan Butternut Squash Pasta

Vegan Butternut Squash Pasta Sauce

This is my recipe for Vegan Butternut Squash Pasta Sauce! It requires minimal ingredients, easy to make and creamy – doesn’t it sound delicious? 
5 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: butternut squash, pasta, soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 people
Calories: 122kcal


  • Oven
  • Lined Baking Sheet
  • Blender


  • 1 butternut squash peeled & cubed
  • 1 onion peeled & cut into chunks
  • 3 garlic cloves peeled
  • 1 tbsp olive oil
  • 2 bell peppers cut in half and seeded
  • 3/4 cup unsweetened non-dairy milk
  • 2 tbsp nutritional yeast
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 tsp salt
  • 1/2 tsp paprika
  • salt and pepper to taste


  • Preheat oven to 400 degrees F
  • Add butternut squash, onion and garlic cloves onto a lined baking sheet and pour olive oil. Mix around to coat.
  • On the same baking sheet or another, add the bell peppers.
  • Roast in the oven at 400 degrees F for 30 minutes.
  • Once roasted, add all ingredients into a blender and blend on high until smooth and creamy.
  • Use this as a pasta sauce or add more non-dairy milk or some vegetable broth to make this into a delicious creamy soup.


Calories: 122kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 407mg | Potassium: 658mg | Fiber: 5g | Sugar: 5g | Vitamin A: 14606IU | Vitamin C: 79mg | Calcium: 110mg | Iron: 1mg
Cheap Lazy Vegan eating Vegan Butternut Squash Pasta

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12 thoughts on “Vegan Butternut Squash Pasta Sauce Recipe”

  1. 5 stars
    This was so easy to make and it’s absolutely delicious! I’m glad it made so much so that I could freeze some to enjoy when butternut squash is no longer in season. I’ll definitely cook this again!

    1. 5 stars
      Always love comfort bowls! this is exactly that. I found it to be a little bit different but loved the flavour. Would make it again!!

  2. 5 stars
    Loved this recipe, it makes such a nice thick delicious pasta sauce. Perfect addition to my pasta sauce recipes. I used the leftover sauce as a soup the next day- mmmmmmm!

  3. 5 stars
    This is delicious. I forgot to add the nutritional yeast and it’s still so good. I think next time instead of Unsweetened almond milk I’ll use coconut milk for a little more flavor. This was so easy I will be coming back to this recipe often.

  4. 5 stars
    This is the first time I’ve EVER enjoyed eating butternut squash! I mean that. I hate butternut squash- but the roasted peppers really helped me here. I added a few more spices, but considering my CSA keeps delivering butternut squash, this recipe is going to get me through the fall. I made it into both a pasta sauce and a soup (which I added canned coconut milk & cashew cream to.) SO THANKFUL you wrote this & I stumbled upon it! (My squash were a bit on the smaller side so I used two, but turns out I didn’t need to do that.)

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