Dairy-Free Butternut Pasta

How to Make Dairy-Free Butternut Pasta

1. 1

   Step 1: Roast the butternut

   Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon kosher salt, and the black pepper on a rimmed baking sheet; spread in a single layer and roast until caramelized and tender, about 25–30 minutes, turning once. Remove from oven and let cool slightly.

   For this step

   • 4 cupsButternut squash, peeled and cubed
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Sauté aromatics

   While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallot and sauté until softened and translucent, about 4 minutes, then add the minced garlic and cook another 30–60 seconds until fragrant. Reduce heat to low and keep aromatics warm.

   For this step

   • 1 mediumShallot, thinly sliced
   • 3 clovesGarlic, minced
   
3. 3

   Step 3: Blend the creamy squash sauce

   Place the roasted squash, sautéed shallot and garlic, vegetable broth, coconut milk, and nutritional yeast into a blender (or use an immersion blender in a deep bowl). Puree until very smooth, adding up to 1/4 cup extra broth or water if needed to reach a silky, pourable consistency. Taste and adjust seasoning with the remaining salt if necessary.

   For this step

   • 1 cupVegetable broth
   • 1 cupFull-fat canned coconut milk
   • 3 tbspNutritional yeast
   
4. 4

   Step 4: Cook the pasta

   Bring a large pot of generously salted water to a boil and cook the pasta until just al dente according to package directions. Reserve about 1 cup of the starchy pasta cooking water before draining to help thin the sauce as needed.

   For this step

   • 12 ozDried pasta (penne or rigatoni)
   
5. 5

   Step 5: Combine and finish

   Return the pureed sauce to the skillet over low heat and stir in a few tablespoons of reserved pasta water to loosen it. Add the drained pasta and toss gently to coat, adding more pasta water to reach a creamy consistency. Serve warm, finishing with a drizzle of olive oil and an extra grind of black pepper if desired.
   

1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon kosher salt, and the black pepper on a rimmed baking sheet; spread in a single layer and roast until caramelized and tender, about 25–30 minutes, turning once. Remove from oven and let cool slightly.
2. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallot and sauté until softened and translucent, about 4 minutes, then add the minced garlic and cook another 30–60 seconds until fragrant. Reduce heat to low and keep aromatics warm.
3. Place the roasted squash, sautéed shallot and garlic, vegetable broth, coconut milk, and nutritional yeast into a blender (or use an immersion blender in a deep bowl). Puree until very smooth, adding up to 1/4 cup extra broth or water if needed to reach a silky, pourable consistency. Taste and adjust seasoning with the remaining salt if necessary.
4. Bring a large pot of generously salted water to a boil and cook the pasta until just al dente according to package directions. Reserve about 1 cup of the starchy pasta cooking water before draining to help thin the sauce as needed.
5. Return the pureed sauce to the skillet over low heat and stir in a few tablespoons of reserved pasta water to loosen it. Add the drained pasta and toss gently to coat, adding more pasta water to reach a creamy consistency. Serve warm, finishing with a drizzle of olive oil and an extra grind of black pepper if desired.