Winter Squash Vegan Carbonara

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5 from 5 votes

Roasted squash vegan carbonara pasta with brussels sprouts "bacon"!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Servings:

Calories: 424kcal

Author: Lauren Hartmann

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.

Notes

*I used acorn squash. A small one was almost exactly 1 1/2 cups of roasted squash. I also recommend butternut squash or pumpkin if you prefer.

Nutrition