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Butternut Squash Linguine

Vegan Butternut Squash Linguine

What I love about fall are not only the beautiful colors of the trees on a crisp and sunny fall afternoon, but also the fact that pumpkin and gingerbread are being added to menus again.

I love baked hokkaido pumpkin, either in pumpkin soup, as a filling for pumpkin quesadillas or filled and baked like in this white bean pumpkin recipe. Butternut squash might even be a bit more versatile than hokkaido pumpkin, making it a great addition to curries, like this butternut & spinach curry, soups and even pasta sauce.

This creamy butternut squash pasta (inspired by this recipe from Rabbit & Wolves) is the perfect comfort food for a cold fall evening. It’s packed with protein – thanks to the tofu – and can be spiced up with chili pepper if you like it spicy, or a bit of parsley and pine nuts.

Vegan Butternut Squash Linguine Alfredo


  • 300g linguine
  • 500g butternut
  • 2 cloves garlic
  • 150g tofu
  • 4 Tbsp nutritional yeast (optional)
  • 150ml plant milk (I used oat milk)
  • 1 tsp cinnamon
  • olive oil
  • salt & black pepper
  • parsley & pine nuts as topping (optional)


  1. Pre-heat the oven to 190°C. Peel the butternut squash and cut into small chunks. Peel garlic and smash the whole cloves with the flat side of your knive.
  2. Add squash and garlic to a baking dish and drizzle with olive oil. Mix well until the squash is coated. Lightly salt & pepper. Then roast in the oven for 35 minutes.
  3. Cook the pasta according to package instructions.
  4. Cut the tofu and add to a blender, together with the milk, nutritional yeast and cinnamon. Add the squash and garlic once done, and blend everything on high until creamy. If it is too thick, add a bit more milk. Salt & pepper to taste.
  5. Drain the pasta and add it back into the pot, together with the butternut squash cream. Mix well and serve with a sprinkle of freshly ground black pepper, nutritional yeast and pine nuts (optional).

Recipe adapted from Rabbit & Wolves.

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