Buttery Butternut Squash and Brussels Sprouts Pasta
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This Buttery Butternut Squash and Brussels Sprouts Pasta is such an easy recipe and is so flavorful you’ll be adding it to your weekly fall dinner menu. Made with simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 30 minutes!
This Buttery Butternut Squash and Brussels Sprouts Pasta is kinda like a classy buttered noodles recipe with the addition of roasted butternut squash and brussels sprouts and is sooooooo good! It’s rich, it’s sweet, it’s savory all in one vibrant dish and I think you’re going to love it! If you’re familiar with my viral Butternut Squash Spinach Pasta recipe, this is very similar, but with more of a butter flavor profile, hence the name, to make this butternut squash pasta maybe even better than other! Yes, I said it! 😮 It’s the perfect weeknight dinner that’s nourishing, easy to make, and freaking delicious!
The Ingredients
Butternut squash. Feel free to make more roasted butternut squash for another meal during the week, like my Roasted Butternut Squash Carrot Soup, or these Butternut Squash Pesto Quinoa Buddha Bowls, but for this Buttery Butternut Squash and Brussels Sprouts Pasta recipe you will need 1 small-medium squash, about 4 cups of cubed squash.
Brussels sprouts. You’ll need 10-12 ounces of brussels sprouts. You can slice them in half or in fourths if they are larger brussels sprouts, then they will be roasted in the oven.
Olive oil. Olive oil is needed to drizzle over the butternut squash and brussels sprouts for roasting in the oven.
Salt & pepper. Sprinkle salt and pepper over the butternut squash and brussels before roasted. You may also sprinkle salt and pepper over the final pasta dish to taste, if desired.
Vegan butter. I used Miyoko’s European Style vegan butter. You’ll need 1/4 cup.
Shallot. You will need 1 shallot, sliced.
Garlic. 4 cloves of garlic are needed for this recipe. I used fresh cloves, but you can use the equivalent of pre-minced store-bought garlic.
Vegetable broth. For this recipe you will need 2 cups of vegetable broth. It will seem like too much, but it will absorb into the noodles giving them a nice flavor while also keeping them from drying out too much.
Vegan Parmesan cheese. My go-to homemade vegan parmesan cheese is made with raw sunflower seeds, nutritional yeast, garlic powder, and salt. I LOVE this stuff, my family and I sprinkle it on everything! 😋 It’s easy to make and stays fresh in the fridge for weeks. You can also use raw cashews, but I use sunflower seeds to keep it nut-free.
Gluten-free pasta. You may use any gluten-free pasta you like. I used Jovial Foods Mafalda gluten-free pasta that I purchased at Whole Foods. The important thing to note here is to make sure you cook the pasta al dente because the noodles will cook additionally in the butter broth and you don’t want the noodles too mushy or to just fall apart.
Fresh thyme. This is optional, but I used fresh thyme as a garnish on the final plated pasta. It added a nice flavor too.
How To Make This Pasta Dish
Preheat the oven to 400 degrees. If you’re making my homemade vegan parmesan cheese, do that first. In your food processor/blender, blend all ingredients until you have a fine, Parmesan Cheese-like texture. Store leftover vegan parm in an airtight container in the fridge.
Peel and cut the butternut squash into medium sized pieces. Arrange the cubed butternut squash pieces on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 20 minutes.
Trim and slice the brussels sprouts and place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 12-15 minutes until they start to brown.
Meanwhile, cook the pasta al dente. You don’t want it cooked too much because it will cook a bit longer in the buttery vegetable broth.
In a large dutch oven/skillet, melt ¼ cup of vegan butter over medium heat, then add the sliced shallot and diced garlic. Cook until the shallot and garlic start to turn golden.
Next, add ⅓ cup of the vegan parmesan cheese, stir to absorb the butter, and then add the vegetable broth. Simmer over low heat to combine the flavors.
Drain the pasta, then add it to the pot/skillet. Add the remaining ⅓ cup of vegan parmesan cheese and toss to coat the noodles. It will seem like there is too much broth, but it will soak into the noodles.
Finally add the roasted butternut squash and brussels sprouts, simmering the pasta over low heat for a few more minutes until all the broth is absorbed. Serve in bowls and garnish with fresh thyme and more vegan parmesan cheese (if desired).
Let me know what you think about Buttery Butternut Squash and Brussels Sprouts Pasta down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this easy, plant-based dinner recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!
Buttery Butternut Squash and Brussels Sprouts Pasta
- Total Time: 30 minutes
- Yield: 4–6 people 1x
Description
This Buttery Butternut Squash and Brussels Sprouts Pasta is such an easy recipe and is so flavorful you'll be adding it to your weekly fall dinner menu. Made with simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 30 minutes!
Ingredients
- 1 small-medium butternut squash (about 4 cups cubed squash)
- 10–12 ounces of brussels sprouts, cut in half or fourths
- olive oil
- salt & pepper
- 1/4 cup vegan butter (I used Miyoko’s European Style vegan butter)
- 1 shallot, sliced
- 4 cloves of garlic, diced
- 2/3 cup vegan parmesan cheese, divided (I used my homemade vegan parmesan- see below)
- 2 cups vegetable broth
- 12 ounces gluten-free pasta (I used Jovial Foods Mafalda gluten-free pasta)
- fresh thyme (optional)
Vegan Parmesan Cheese
- 1 cup raw sunflower seeds
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
Preheat the oven to 400 degrees. If you're making my homemade vegan parmesan cheese, do that first. In your food processor/blender, blend all ingredients until you have a fine, Parmesan Cheese-like texture. Store leftover vegan parm in an airtight container in the fridge.
Peel and cut the butternut squash into medium sized pieces.
Arrange the cubed butternut squash pieces on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 20 minutes.
Trim and slice the brussels sprouts and place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 12-15 minutes until they start to brown.
Meanwhile, cook the pasta al dente. You don’t want it cooked too much because it will cook a bit longer in the buttery vegetable broth.
In a large dutch oven/skillet, melt ¼ cup of vegan butter over medium heat, then add the sliced shallot and diced garlic. Cook until the shallot and garlic start to turn golden.
Next, add ⅓ cup of the vegan parmesan cheese, stir to absorb the butter, and then add the vegetable broth. Simmer over low heat to combine the flavors.
Drain the pasta, then add it to the pot/skillet. Add the remaining ⅓ cup of vegan parmesan cheese and toss to coat the noodles. It will seem like there is too much broth, but it will soak into the noodles.
Finally add the roasted butternut squash and brussels sprouts, simmering the pasta over low heat for a few more minutes until all the broth is absorbed. Serve in bowls and garnish with fresh thyme and more vegan parmesan cheese (if desired).
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: American
