One day I was walking through Trader Joe’s and I came across the cutest looking pasta. Fall Zucchette Pasta, mini pumpkin shaped pasta which gets its beautiful color from butternut squash. I’m for it! That’s a definite win!
I love everything about Fall, the Pumpkins & Butternut Squash are obviously two of my favorite vegetables this time of year. I had to buy it to try it for myself. If I didn’t try it for myself I wouldn’t know if I liked it. Who am I kidding? I knew I was going to like it. I also knew exactly what I was going to make using this cute little zucchette pasta. Nothing more perfect than making a Mac & Cheese from Butternut Squash! Butternut Squash obsessed!
Start out making the butternut purée. Add chopped Butternut Squash to a pot of hot water. Boil for 25 minutes. Drain & rinse. Let cool about 10 minutes. Transfer to a high speed blender or processor. Pulse until smooth.
Next, in a large pot of boiling, salted water add Butternut Squash Pasta, and cook according to the package instructions about 10 minutes {I cooked mine a little longer, I didn’t want it so chewy}. Drain pasta & set aside.
Now you need to prepare your Cashew Bechamel Sauce. Add cashews and ½ cup almond milk to a high speed blender and blend until smooth.
Next add the vegan butter to a small saucepan along with the flour. Cook on medium heat, while stirring occasionally until sauce changes to a golden color, about 2 minutes. Add in cashew & milk mixture. Then, slowly add the rest of the almond milk & all ingredients, stir to combine and cook until thickened about 8 minutes.
Remove cashew bechamel from heat, fold in butternut squash purée until thoroughly mixed.
Add cooked butternut squash pasta to pot & mix with sauce. Plate & Garnish with sage or thyme. Serve & enjoy!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 1 package Butternut Squash chopped
- 16 ounces Butternut Squash Pasta {Trader Joe’s}
- ⅓ cup Raw Cashews unsalted
- 1 ½ cup Almond Milk unsweetened
- 3 tablespoons Nutritional Yeast
- 2 tablespoon Vegan Butter
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Garlic Powder
- ½ teaspoon Sea Salt
- ¼ teaspoon Whole Grain Mustard
- ¼ teaspoon Ground Nutmeg
- ⅛ teaspoon Cayenne Pepper
Ingredients
For the Butternut Squash Pasta
For the Cashew Bechamel Sauce
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- Add chopped Butternut Squash to a pot of hot water. Boil for 25 minutes. Drain & rinse. Let cool about 10 minutes. Transfer to a high speed blender or processor. Pulse until smooth.
- In a large pot of boiling, salted water add Butternut Squash Pasta, and cook according to the package instructions about 10 minutes {I cooked mine a little longer, I didn’t want it so chewy}. Drain pasta & set aside.
- Add cashews and ½ cup almond milk to a high speed blender and blend until smooth.
- Add vegan butter to a small saucepan then add flour. Cook on medium heat, while stirring occasionally until sauce changes to a golden color, about 2 minutes.
- Add in cashew & milk mixture. Then, slowly add the rest of the almond milk & all ingredients, stir to combine & cook until thickened about 8 minutes.
- Remove cashew bechamel from heat, fold in butternut squash purée until thoroughly mixed.
- Add cooked butternut squash pasta to pot & mix with sauce. Plate & Garnish with sage or thyme. Serve & enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
Thank you! I will.