Creamy Tahini Butternut Squash Pasta

This creamy, delicious Tahini Butternut Squash Pasta will be a hit at your dinner table. Roasted butternut cubes are blended with tahini into a smooth sauce and spiked with smoky sage. Green peas add sweetness, flavor and texture. Make with whole wheat pasta or gluten-free pasta. A vegan, soy-free and nut-free recipe. Sauce is gluten-free. #vegan #soyfree #nutfree #glutenfree #pasta HolyCowVegan.net

5 from 2 votes

Creamy Tahini Butternut Squash Pasta

This creamy, delicious Tahini Butternut Squash Pasta will be a hit at your dinner table. Roasted butternut cubes are blended with tahini into a smooth sauce and spiked with smoky sage. Green peas add sweetness, flavor and texture.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: green peas, roasted squash, sage, tahini butternut squash pasta

Servings: servings

Calories: 269kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

1 ½ pounds (24 oz) peeled and cubed butternut squash (cubes should be about 1-inch square)
½ cup tahini
1 cup vegetable stock (divided)
2 teaspoon dry sage, divided (if using fresh, increase to 1 tbsp. You can also sub another herb like oregano or rosemary)
1 tablespoon extra virgin olive oil
1 small onion (finely minced)
3 cloves garlic (minced)
1 teaspoon red pepper flakes
16 oz frozen green peas
Salt and ground black pepper to taste
1 pound (16 oz) pasta (I used whole wheat spaghetti)
Juice and zest of 1 lemon

Instructions

Cook the pasta according to package directions until al dente while the squash roasts and you prepare the sauce. Reserve some pasta cooking water, then drain.
Place the butternut squash cubes on a baking sheet, preferably one lined with parchment paper or aluminum foil to make cleanup easy. Bake 30 minutes in an oven that's been preheated to 400 degrees Fahrenheit.
Place the roasted butternut squash cubes in a food processor or blender with the tahini, half the sage and ½ cup vegetable stock. Blend into a very smooth paste. Set aside.
Heat the oil in a large saucepan. Add the onions and garlic, season with salt and pepper, and saute until the onions start to brown. Add the red pepper flakes and remaining sage, mix, and then add the frozen peas along with the remaining ½ cup of stock. Cover and cook five minutes or until the peas are heated through.
Add the butternut-tahini puree and season with salt and pepper as needed. If the sauce is too thick, thin out with more vegetable stock or pasta cooking water as needed.
Add the drained, cooked pasta and stir well to mix. Stir in the lemon juice and zest.
Serve warm or at room temperature.

Notes

Cook the pasta and prepare the onion-pea mixture while the squash roasts to keep the cooking stages concurrent.

Nutrition