Butternut Squash and Roasted Red Pepper Pasta

a large serving bowl of butternut squash and roasted red pepper pasta with a serving spoon

I’m really excited to share this pasta recipe with you. Butternut squash creates the base for this creamy, slightly smoky pasta sauce. It’s so comforting, easy, and delicious.

Honestly, the hardest part about this recipe is peeling and cubing the butternut squash – which really isn’t that hard at all! If you prefer to avoid that step to save a bit of time, you could instead buy it pre-cut from the grocery store.

two bowls of butternut squash and roasted red pepper pasta on a table next to a linen towel and two forksFor this recipe, I always use a butternut squash that is around 2 pounds. After it is cubed, the squash is roasted until it is easily pierced with a fork. The pasta sauce only needs 3 cups of the cooked squash. Make sure to measure this after cooking, not before! The squash will shrink up quite a bit. I usually end up with a little bit of extra roasted squash that I save to use for other dishes. It is also great to eat on its own as a side. You could even throw the leftover cubes into the finished pasta if you’d like to use them up right away.

roasted butternut squash on a baking panWhile the squash is baking, cook the pasta according to the package directions. Any type of pasta shape will work here, we just need 8 ounces of it.

Up next, the sauce. Of course, we have the main sauce ingredient, the butternut squash. Roasted red pepper compliments the flavor of the squash and smoked paprika adds a bit of smokiness. Unsweetened almond milk thins out the sauce and helps to make everything blend-able. Nutritional yeast is used to give a bit of a cheesy flavor. Then we have garlic powder – I’m a firm believer that everything is better with garlic (well, almost everything). The remaining spices include onion powder, salt, and pepper.

cubed butternut squash on a cutting board, a jar of almond milk, a small bowl of roasted red pepper, and a bowl of spices and nutritional yeastTo make the sauce, simply place all of the ingredients in a blender and blend until creamy. Pour over the cooked pasta and it is ready to serve! I highly recommend topping it with vegan parmesan.

a bowl of butternut squash and roasted red pepper pasta on a table with a fork, basil, and a linen napkinLooking for other pasta recipes? Try my Zoodles with Avocado Spinach Pesto.

close-up view of a piece of butternut squash and roasted red pepper pasta on a fork with a bowl in the backgroundIf you try this recipe, I would love to hear how it turns out! Please rate and comment below.


Butternut Squash and Roasted Red Pepper Pasta

A creamy, slightly smoky pasta sauce served over your choice of pasta.

Course Main Course
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 233 kcal
Author Visions of Veggies


  • 1 butternut squash peeled and cubed*
  • 1 teaspoon olive oil
  • 1 teaspoon + pinch salt divided
  • Pinch pepper
  • ¾ cup unsweetened almond milk
  • cup roasted red pepper
  • ¼ cup nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • 8 ounces pasta gluten-free if needed


  1. Preheat the oven to 425 degrees F and lightly grease a baking sheet or line it with parchment paper. 

  2. Place the cubed butternut squash on the prepared baking sheet and add the olive oil and a pinch each of salt and pepper. Toss to coat.

  3. Bake in the oven for 20-30 minutes, or until the butternut squash cubes are fork tender, flipping once halfway through.

  4. Meanwhile, cook the pasta in a large pot according to the package directions. Once done, remove from heat, drain, place back in the pot, and set aside.

  5. To make the sauce, in a high-speed blender add 3 cups of the roasted butternut squash, almond milk, roasted red pepper, nutritional yeast, garlic powder, remaining 1 teaspoon of salt, smoked paprika, and onion powder. Blend until smooth and creamy.

  6. Pour the sauce over the pasta. If desired, warm for a few minutes over low heat, stirring occasionally. 

  7. Serve immediately. Leftovers will keep stored in the refrigerator for 3-4 days.

Recipe Notes

*I used a squash that was approximately 2 pounds and had a little bit left over. 

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    Fall Meal Menu Vegan Recipes Halloween Inspired - Planted365
    October 27, 2018 at 6:10 am

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