One of my boyfriend, Sam’s, all-time favorite Goodness With G recipes that he asks me to make on repeat is my Creamy Roasted Red Pepper Pasta. As he’s currently been out of town for the past couple of weeks spending time with his family in the Northeast, I began brainstorming what to whip up for him as a welcome home meal. While you can’t go wrong with that original recipe, I wanted to take the same basic idea and give it a cozy fall update.
Butternut squash is one of my absolute favorite and most frequently used ingredients this time of year thanks to it’s amazing flavor, texture and ability to elevate almost any savory or sweet dish.
Plus, butternut squash is a super nutritious winter veggie with a variety of health benefits to love. It’s packed with vitamins, minerals and antioxidants including vitamins A, C and E.
It’s also incredibly delicious frozen and added to smoothies, as the base for a creamy soup or roasted and thrown in salads such as my favorite Fall Harvest Salad with Maple Apple Cider Vinaigrette. The options are endless!
In this pasta, butternut squash along with cashews work wonders in the creaminess department. This recipe is the perfect option for those craving the comfort of a rich pasta dish but likewise avoiding dairy, sticking to a vegan diet or simply looking to implement some healthy swaps into their meal prep routine.
Not only are cashews my secret weapon as a dairy dupe, but they’re also rich in fiber, heart-healthy fats, plant protein and essential nutrients such as copper, magnesium, and manganese — all of which are important for energy production, brain health, immunity and bone health.
As if a bowl of this pasta didn’t scream fall enough, the addition of fresh sage gives it even more seasonal goodness. Sage is an incredibly aromatic herb known for the variety of medicinal properties it provides.
Not only is sage earthy and grounding, but’s also high in antioxidants and even provides 10% of your recommended daily amount of vitamin K which plays a vital role in blood clotting, bone and heart health.
Plus, it works perfectly in this cozy meal right alongside a few of my other favorite spices – paprika and cayenne (for a little kick, of course).
After blending up your sauce and mixing with your pasta of choice (I use and love Banza chickpea pasta for an added boost of plant-based protein and fiber), top it all off with additional fresh sage and toasted pumpkin seeds for a bit more flavor and crunch.
Whip up this easy, veggie-packed pasta for your next weekly prep, meal for the family, or, like me, a comforting welcome home dinner for someone you love .
And, as always, be sure to let me know if you give this recipe a try by commenting below or tagging me on social media @goodness_with_g!
YIELDS 4 servings
- 2 cups butternut squash, cubed
- 1 onion, cut into chunks
- 1 cup cashews, soaked in water for at least 2 hours, then drained (or longer if time allows)
- 1 cup vegetable broth (plus more to thin to desired consistency)
- 4 tbsp extra virgin olive oil
- juice of 1/2 lemon
- 2 garlic cloves
- 1 tbsp fresh sage
- 1 tsp paprika
- ½ tsp cayenne
- salt & pepper to taste
- pasta of choice
- toasted pumpkin seeds for topping
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