Velvety butternut squash meets tender zucchini and bright broccolini, all tossed with perfectly cooked fettuccine and coated in a creamy butter bean sauce. This vegan-friendly, dairy-free, and nut-free butternut squash pasta captures the cozy flavors of autumn and makes a satisfying weeknight meal for fall and winter.
The Best Butternut Squash Pasta Sauce
I enjoy creating rich, creamy dishes without using dairy, nuts, or soy. After testing several ideas, I landed on a smooth white bean sauce that works wonderfully with pasta. The sauce is simply blended butter beans, water, and salt, producing a protein-rich, velvety base that mimics traditional creaminess without heavy ingredients. It’s allergen-friendly and surprisingly indulgent.
Because the sauce is mild and silky, the roasted vegetables shine: garlic becomes toasty and fragrant, butternut squash turns sweet and comforting, and smoked paprika gives the dish a gentle smokiness. Zucchini and broccolini add freshness and texture, and the sauce clings beautifully to the fettuccine and tiny broccoli florets for maximum flavor in every bite.
Why I Love This Creamy Butternut Squash Pasta
Nutrient-Rich – This pasta is loaded with vitamins, minerals, and fiber from butternut squash, zucchini, and broccolini, making it a nourishing and filling plant-based option.
Bold, Balanced Flavor – Smoked paprika, sautéed garlic, and a hint of red pepper flakes combine with the natural sweetness of squash for a satisfying, layered taste.
Versatile – Swap pasta shapes, adjust spice levels, or add other vegetables to make this recipe your own. It adapts easily to what you have on hand.
Butternut Squash Pasta Ingredients
Fettuccine – The long, flat noodles hold the creamy sauce well. Short or shaped pasta like rotini also works if you prefer.
Extra Virgin Olive Oil – Forms the flavorful base for sautéing the vegetables and contributes a pleasant, rounded mouthfeel.
Garlic Cloves – Minced and sautéed until fragrant, garlic adds essential aromatic depth.
Butternut Squash – Peeled and cubed, it cooks to a sweet, rich texture that complements the creamy sauce.
Smoked Paprika – Adds warmth and a subtle smoky note that elevates the dish.
Butter Beans – The key to the sauce: blended with water and salt they create a silky, satisfying base.
Salt and Black Pepper – Adjust to taste to bring out the flavors.
Red Pepper Flakes – Optional, for a little heat.
Zucchini – Sliced rounds add freshness and a gentle sweetness.
Broccolini – Chopped and steamed in the pan, it provides color, texture, and a slightly peppery bite.
How to Make Butternut Squash Pasta
Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside while you finish the sauce.
Roast the Butternut Squash
Heat extra virgin olive oil in a deep sauté pan over medium heat. Add cubed butternut squash and cook about 5 minutes, stirring occasionally, until the edges start to brown.
Sauté Garlic and Seasonings
Move the squash to one side of the pan, add minced garlic, and sauté 2–3 minutes until fragrant. Mix the garlic with the squash, sprinkle smoked paprika over the vegetables, and cook, stirring, for 2–3 minutes. Add zucchini and cook another 2–3 minutes. Season with black pepper to taste.
Prepare Creamy Bean Sauce
In a high-speed blender, combine the butter beans, water, and salt. Blend until completely smooth and creamy.
Combine Sauce and Vegetables
Pour the blended bean mixture into the pan with the vegetables. Bring to a gentle boil and stir frequently for 2–3 minutes. Add red pepper flakes if you like heat.
Add Broccolini and Steam
Toss in the chopped broccolini, cover the pan, and steam for about 3 minutes, until the broccolini turns bright green and tender and the sauce thickens slightly.
Toss with Cooked Pasta
Add the cooked fettuccine to the pan and toss until the noodles are evenly coated in the sauce and mixed with the vegetables.
Finish and Serve
Stir in vegan butter for extra richness if desired. Serve hot, finishing with extra black pepper and crushed red pepper flakes to taste.
Butternut Squash Pasta Success Tips
Prep Ahead – Save time by peeling and cubing the squash, mincing the garlic, and chopping the zucchini and broccolini ahead of time.
Keep Pasta Al Dente – Cook pasta until just firm to avoid it becoming mushy when combined with the sauce.
Adjust Creaminess – Reduce the water in the blended butter beans for a thicker sauce, or add more water to thin it to your preferred consistency.
Add Fresh Herbs – Garnish with parsley, basil, or thyme to brighten the dish.
Optional Nutritional Yeast – Sprinkle nutritional yeast over the finished pasta for a savory, cheesy flavor that works well with this vegan sauce.
Other Vegan Pasta Recipes
- Easy Pomodoro Pasta
- Quick Tofu and Greens Pasta
- Chickpea Minestrone
CREAMY BUTTERNUT SQUASH PASTA
Pin Recipe
Equipment
-
sauce pot, saute pan
Ingredients
- 1 tbsp extra virgin olive oil
- 4 garlic cloves minced
- ½ butternut squash peeled and cubed
- 1 tsp smoked paprika
- 1 can butter beans
- 2 cups water
- ½ tsp salt
- Black pepper to your tastes
- Red pepper flakes optional
- 1 zuchinni sliced in rounds
- 1 bunch broccolini chopped
- 1 pound fettucine
- 1 tbsp vegan butter optional
Instructions
-
Bring a large pot of salted water to a boil and start cooking the pasta on the back burner while you make the sauce.
-
Heat a deep sauté pan over medium heat with the olive oil, add the butternut squash, and cook 5 minutes until edges begin to brown.
-
Move the squash to one side, add the garlic, and cook 2–3 minutes until fragrant.
-
Season the squash with smoked paprika, combine with the garlic, cook another 2–3 minutes, then add zucchini and cook 2–3 more minutes. Season with black pepper.
-
Meanwhile, blend the butter beans with water and salt until smooth.
-
Pour the blended bean mixture into the pan, bring to a boil while stirring for 2–3 minutes. Add red pepper flakes if desired.
-
Add the broccolini, cover, and steam for about 3 minutes until tender and the sauce thickens slightly.
-
Add the cooked pasta to the pan and toss to coat. Stir in vegan butter if desired.
-
Serve hot with extra black pepper and red pepper flakes if you like.
Nutrition