Vegan Roasted Butternut Squash Linguine Alfredo
Roasted garlic and butternut squash make the perfect creamy vegan Alfredo sauce tossed with linguine.
Servings: 6
Calories: 331kcal
Ingredients
- 1 pound Peeled and cubed Butternut squash, about 4 cups
- 8-10 Cloves Garlic
- 2 Tablespoons Olive oil
- 12 Ounces Linguine
- 1/2 Cup Firm tofu (not extra firm)
- 1/3 Cup Nutritional yeast
- 3/4 Cup Non dairy milk, I used soy milk
- Pinch of Cinnamon
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400 degrees(F).
- Put the cubed butternut squash and the garlic cloves on a large baking sheet. Drizzle the olive oil over the butternut squash and garlic, then sprinkle with a few pinches of salt and pepper. Then toss to coat all the squash and garlic.
- Roast the butternut squash and garlic for 15 minutes, remove from oven, stir and flip. Then roast for 15 more minutes or until the squash and garlic are golden brown.
- In the meantime, bring water to a boil for the linguine, then cook the linguine according to package directions. Drain when done.
- Once the squash and garlic are done, add them to a blender. Then add the tofu, the nutritional yeast, the non-dairy milk, cinnamon and a few pinches of salt and pepper.
- Blend on high, scraping down the sides as needed until the sauce is totally smooth. It may take a minute or 2. If you are having a hard time getting the blender going, add a splash more non-dairy milk to get it started.
- Once the linguine and the sauce are done, add the linguine back to the pot, pour the sauce on top and toss to coat. Taste and adjust seasonings. It may need more salt and pepper.
- I like to serve with some vegan sausages and/or vegan Parmesan!
Nutrition
Calories: 331kcal | Carbohydrates: 55g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 499mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8152IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 2mg