I get absolutely thrilled when squash is in season. Roasted squash is probably my favorite thing to use to make thick, creamy sauces. So this winter squash vegan carbonara is now on my list of best pastas ever! I used tofu to replace the egg in the sauce. Nutritional yeast to replace the cheese, and the squash gives it the perfect flavor and texture. Then I used thinly sliced brussels sprouts to mimic bacon. Marinate the brussels sprouts in a sweet, smoky, salty marinade. Then roast and you end up with some crisp brussels sprouts that taste like bacon. They give this carbonara the bacon flavor it needs without any actual meat!
I felt like the brussels sprouts really went with the fall/winter theme we’ve got going on here. Believe me when I tell you, the squash carbonara sauce with the brussels sprouts on top really works! It works so well, you’ll wonder how you consumed a whole bowl in 30 seconds.
I used acorn squash for this vegan carbonara, but this will work with your favorite kind of squash. I think butternut squash or pumpkin would be my other ideal candidates for this recipe! You are roasting the squash first, then blending with other ingredients to make the sauce. So really any squash will do. They can be roasted the same way!
This recipe is so simple and an absolute must on your fall and winter comfort food recipe lists. The brussels sprouts marinate while the squash roasts. Then the brussels sprouts roast at the same temperature in the oven one you take out the squash. Boil some pasta and dump all the sauce ingredients into a blender and blend until smooth. Toss the sauce with the pasta and a bit of pasta water. Top with the bacon brussels sprouts and some vegan parmesan if you want.
Winter Squash Vegan Carbonara
Ingredients
Brussels Sprouts Bacon
- 2 Cups Shredded Brussels sprouts
- 1 Tablespoon Olive oil
- 3 Tablespoons Soy sauce or Tamari
- 1 Tablespoon Liquid smoke
- 1 Tablespoon Maple syrup
- 2 teaspoons Brown sugar
- 1/2 teaspoon Smoked paprika
Squash Carbonara
- 1 Small Squash*, you want to end up with 1 1/2 cups
- 1 Tablespoon Olive oil
- 8 Ounces Firm tofu, not extra firm(about 1/2 a block)
- 1 Cup Vegetable broth
- 1/4 Cup Nutritional yeast
- 2 Tablespoons Apple cider vinegar
- 1/2 teaspoon Smoked paprika
- 16 Ounces Pasta, gluten-free or regular
- 1/4 Cup Reserved pasta water
- Salt and Pepper to taste
- Vegan Parmesan, optional (I used Violife)
Instructions
- Preheat the oven to 400 degrees(F).
- Thinly slice or shred your brussels sprouts so you have 2 cups of sliced sprouts. Add them to a bowl.
- Then pour the olive oil, soy sauce, liquid smoke, maple syrup, brown sugar and paprika into the bowl with the brussels sprouts and toss to combine everything. Make sure the sprouts are as submerged as possible in the marinade. Then let sit, stirring occasionally while you roast the squash.
- Cut the squash into chunks. I just leave the peel or skin on and scoop the squash out once it has roasted. Place the squash on a sheet pan. Drizzle with the olive oil and a pinch of salt and pepper.
- Roast the squash for 30-40 minutes or until it is nice and soft. Remove from the oven when the squash is done.
- Now, take the brussels sprouts out of the marinade, I like to use a slotted spoon to do that. Place them in a thin layer on a sheet pan and bake for 7-8 minutes toss and bake for another 5-7 minutes or until they are brown and nicely roasted. Remove from the oven.
- While the brussels sprouts are in the oven, cook your pasta according to package directions. Making sure to save at least 1/4 cup of the pasta water before draining. Drain the rest when finished.
- Once you have the pasta going, make the sauce. Scoop the roasted squash out of the skin, and measure out 1 1/2 cups. Add that to a blender. Then squeeze some of the liquid out of your tofu over the sink(I just use my hands), then add that to the blender along with the vegetable broth, nutritional yeast, apple cider vinegar, paprika and a few good pinches of salt and pepper.
- Blend until completely smooth, it may take a few minutes depending on you blender. Scrape down the sides as needed.
- Once the pasta is done, return it to the pot, then add about 1/2 the sauce and start tossing. Then add the reserved pasta water, and toss to combine. Continue adding the sauce until you have added as much as you want. Season with a bit of salt and pepper. Taste and adjust seasonings.
- Serve the pasta with the brussels sprouts bacon on top and some vegan Parmesan if desired.
This looks and sounds like a satisfying and delicious combo! I know what I will be making for Thanksgiving this year. 🙂
Amazing! I made it with pumpkin using Mori-Nu silken firm tofu and it came out perfect! I will be making it again.
Made this last night – it is SO GOOD! My family was in heaven. I doubled the Brussel sprouts bc I had a lot on hand, but it was the perfect amount. The flavors are amazing. It is very simple to make and I had everything in my pantry. Highly recommend!
There can never be too many Brussels Sprouts! Thank you for your feedback!
I can’t wait to get home and make this dish! You are a food genius xox
A new favorite! I made this with a small butternut squash & had enough sauce left to make a second batch when the first ran out (…very quickly). I hardly ever consume brussel sprouts, but these added a tasty touch.
Hello
I can’t wait to try this recipe!! Love everything about you and your cooking 😉
I was wondering if you could recommend liquid smoke that you like using.
I’m kinda knew to the stuff and don’t know what to buy.
Thank you 😊
Lauren likes to use Colgin brand and they should have it at major grocery chains!
Curious what to replace the sugar & syrup with. Any suggestions?
Sweetener is definitely needed so possibly agave or coconut sugar?
I made it and it was great! The sauce was a little thin because I used summer squash (I didnt know the diffrence! lmao) and silken tofu, but still yummy!
I love the idea for the brussel sprouts, great marinade. I doubled the amount and I cooked them a few more minutes than the recipe called for to get more crisp.
Thanks for the recipe!
This recipe was incredible! I actually used delicata squash and I think the flavor and texture was spot on! Thank you for being so creative, this recipe is definitely making it into my regular rotation.
My wife and I just made this and agree that it will be made many more times.