The perfect fall pasta sauce features roasted butternut squash, fresh rosemary, garlic and onions pureed with white kidney beans. You’ll love this creamy and luxurious fall pasta recipe, that also happens to be vegan.
- 1lb shell pasta
- 2 cups peeled and cubed butternut squash
- 1 onion, chopped
- 4 cloves garlic, peeled and roots chopped off
- 1 tbsp olive oil
- 1 tsp minced fresh rosemary
- ¼ tsp salt
- ¼ tsp chili flakes
- 1 cup canned white kidney beans, drained and rinsed
Preheat oven to 425F. On a baking sheet, toss butternut squash with onion, garlic, oil, rosemary, salt and chili flakes. Roast for 30 minutes.
Cook pasta according to package directions, reserve 1 ½ cups of pasta water before draining.
In a food processor or a high powered blender, puree butternut squash mixture with white kidney beans and 1 cup of pasta water. Check consistency, it should be slightly thicker than a tomato sauce. If it is too thick, continue adding remaining pasta water, 1 tbsp at a time.
Serve immediately with more fresh rosemary or sage.