Fettuccine with Creamy Squash Sauce

This vegan pasta sauce gets its creaminess entirely from blended butternut squash and soy milk. No cream, no cheese, no butter, and you honestly won’t miss any of it. The squash purees into a velvety, golden sauce that clings to fettuccine beautifully.

Steaming the squash first until completely tender is what makes the sauce silky instead of grainy. Blend it with the soy milk and arrowroot (or cornstarch) until perfectly smooth. The arrowroot thickens the sauce as it heats, giving it body that holds up on the pasta.

Sautéed celery, carrots, and onions add layers of savory flavor and textural interest throughout. Rosemary, savory, basil, and garlic season the vegetables while they cook, building an aromatic base that infuses the sauce when everything comes together.

Kitchen Tips

• Blend the squash mixture thoroughly. Any chunks left behind will make the sauce lumpy instead of creamy.
• Stir constantly when adding the squash puree to the sautéed vegetables. The arrowroot thickens fast and can clump if you’re not paying attention.
• Slice the celery and carrots on the diagonal for more surface area and better texture against the fettuccine.
• Use whole wheat pasta for a nuttier flavor that complements the earthy squash sauce.

Variations

• Roasted squash version: Roast the squash instead of steaming for a deeper, caramelized sweetness in the sauce.
• Add greens: Toss in a handful of fresh spinach or kale when adding the sauce to the pasta.
• Nutty finish: Top with toasted pine nuts or pumpkin seeds for crunch and extra protein.