This Creamy Butternut Squash Pasta Is Total Comfort Food (With a Healthy, Dairy-Free Twist)

When the weather turns colder, I crave cozy, warming recipes. And of all the comfort foods out there, nothing hits the spot quite like a full bowl of pasta smothered in a creamy sauce. When it comes to pasta recipes, the options are truly endless. From the type of noodles to the plethora of sauces to all the many toppings you can try—pasta is the best. It’s also quick, affordable, and feeds the whole crew. What’s not to love? (Answer: nothing.)

The real question is, why aren’t we making pasta every night? Seriously—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to comfort with zero regrets. But of course, piles of rich, heavy pasta can start to not feel so great when you’re on your third serving. (Or enjoying it for the third night in a row.) That’s why I’ve been tinkering away in the kitchen, concocting healthier versions of some of my favorite, classic indulgences. And this creamy vegan butternut squash pasta might be my favorite healthy comfort food this fall and winter. Prepare yourself for major deliciousness ahead.

The Inspiration Behind This Vegan Butternut Squash Pasta

This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.

The Best Gluten-Free Pasta

For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.

How to Create a Creamy Plant-Based Pasta Sauce

When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.

The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.

Choosing Your Pasta Toppings

So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.

This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!

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Description

This creamy butternut squash pasta is the lightened-up version of your favorite comfort food dish. It’s gluten- and dairy-free—and of course, delicious!


  • 12 ounces chickpea pasta (I used Banza)
  • 8 ounces bacon
  • 2 tablespoons olive oil
  • 2 heaping cups butternut squash, cubed
  • 1/2 cup raw cashews
  • 3 garlic cloves
  • 1/3 cup vegetable broth
  • 1/4 cup Nut Pods dairy-free creamer (unflavored)
  • 2 tablespoons chickpea miso
  • 1 tablespoon nutritional yeast
  • Handful of fresh sage leaves
  • Salt
  • Ground black pepper
  • Optional toppings: red pepper flakes or vegan parmesan (I use Violife)

  1. Preheat oven to 425 F. Cut the butternut squash into cubes and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden brown.
  2. Meanwhile, add bacon strips to a foil-lined baking sheet and bake until crispy, about 15 minutes. Transfer to a paper towel and set aside.
  3. Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.
  4. Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer your bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.
  5. Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have extra). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
  6. Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy. Transfer to a plate lined with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.
  7. Optional: Top with shaved vegan parmesan and red pepper flakes. Serve warm and enjoy!

This post was originally published on December 6, 2020, and has since been updated.

20 Easy Gluten-Free and Dairy-Free Appetizers to Put At the Top of Your Must-Make List

Of course, we go to parties to see our friends, but let’s be real: We’re also pragmatic play there for the apps. Snacks are a highlight of any gathering, especially when they can be enjoyed by everyone. But in today’s world, there’s a pretty good chance that you have at least one friend who doesn’t vibe with grains or another who’s strictly plant-based. When hosting, it can be tough to keep up with your guests’ dietary preferences, which is why we’ve rounded up the best gluten-free dairy-free appetizers to share with friends and family.

A grazing table is a perfect opportunity to mix and match a variety of different cuisines, flavors, and textures so people can personalize their plates however they please. While there can be so many options to choose from when it comes to starters, I have a fool-proof list of favorites I return to time and again that are safe for most types of eaters. The best appetizers are easy to prepare, taste great at room temperature, and are just as nourishing as they are delish.

Most of the recipes in this list only require a few ingredients, can be prepared in 20 minutes or less, and are all gluten and dairy-free, so they’re a safe bet for whoever comes your way. Scroll on for our list of the best gluten-free, dairy-free appetizers for your next party.

Featured image by Suruchi Avasthi.

Salads and Platters

White Bean & Raddichio Salad

Why We Love It: Sure, the garnish of Parmigiano Reggiano might take this app out of the dairy-free category, but one of our favorite things about salads (other than the fact that they make it super easy to get your greens) is that they’re entirely customizable. This salad balances a slightly bitter bite with a creamy texture. It’s proof that you should always ask more of your salad.

Hero Ingredient: Raddichio is the most underrated leaf vegetable in the game. Not only does it give this salad gorgeous color, but it makes it feel substantial while still, you know, being a salad.

Spring Crudité with Green Goddess Dressing

Why We Love It: If you’re craving color, fresh flavor, and veggies, this spring crudité platter delivers on all counts. You’re welcome to serve the vibrant, verdant green goddess dressing with any mix of raw and/or roasted veggies of your choosing. Need a little guidance? The more your platter mimics the rainbow, the better.

Hero Ingredient: To make this recipe dairy-free, we swap in plant-based yogurt in lieu of whole milk Greek yogurt. We love Cocojune, which gives a slight edge of coconut that’s nice with the lemon’s acidity and herby additions. Or, you can try CocoYo that’s wonderfully rich and a good source of probiotics.

Mango Salad With Rhubarb Ginger Dressing and Chili Almonds From The First Mess

Why We Love It: Mangoes are an ingredient I always like to throw into any salad-type dish. While some might think the fruit operates best in desserts and sweet dishes, we’d argue that they deserve their place in veggie-forward apps. Case in point, this stunner of a salad. The colors are bright and the entire dish delivers a whole lot of flavor.

Hero Ingredient: Chili almonds? Chili almonds. Pro tip: Double your batch so you have enough for spontaneous snacking.

Dips

Bhutta Street Corn Guacamole

Why We Love It: There’s always room for guacamole on the menu—particularly one that brings a whole host of flavor to our favorite classic app. Healthy fat-filled avocados, roasted corn, fresh cilantro, lime juice, and a blend of just-hot-enough spices. What’s not to love?

Hero Ingredient: The corn in this recipe adds a delicious heft to the texture and a satisfying charred flavor to this crowd-pleasing dish.

Carrot Turmeric Hummus

Why We Love It: While you can (and should!) feel good about snacking on any and all bites you put on your plate, this is one that’ll send your serotonin skyrocketing—especially when served with an array of colorful veggies. This hummus is also bean-free, so it’s a safe bet for anyone who might be sensitive to legumes, too.

Hero Ingredient: Turmeric does double duty, giving this dip both vibrant color and warming spice.

Edamame Dip With Mint, Jalapeño, and Lime From The First Mess

Why We Love It: Is it enough to call a recipe one of the best gluten-free, dairy-free appetizers based on visuals alone? Well, the good news is that this dip is aesthetically pleasing while also satisfying all your gustatory needs. Sweet? Savory? Spicy? Check, check, and check.

Hero Ingredient: Edamame is surprisingly buttery, and its sweet/nutty pairing is unmatched.

5-Minute Vegan Cashew Queso From Minimalist Baker

Why We Love It: Delicious and creamy, this dairy-free queso might even win over your cheese-loving friends. It uses cashews, nutritional yeast, and hot water for the “cheesy” base, with a mix of delicious spices for some added flavor.

Hero Ingredient: I alluded to it above, but nutritional yeast deserves a spotlight all to its own. It’s key to making any vegan dish super cheesy. Minus the cheese, of course.

Cheesy Vegan Spinach & Artichoke Dip From Minimalist Baker

Why We Love It: Let’s be real—any gathering is really just another opportunity to make spinach and artichoke dip. Rich and creamy, this healthier take on a classic dish is sure to cure your comfort food cravings—minus any post-indulgence discomfort.

Hero Ingredient: Artichoke hearts give this vegan dip heft and body while supplying a briny bite that perfectly balances out the creaminess.

White Bean Dip From Love & Lemons

Why We Love It: This recipe requires just four ingredients that you likely already have on hand: cannellini beans, lemon, olive oil, and garlic. Does cooking get much easier than that?

Hero Ingredient: Your lemons are the MVP of this dish. Using both zest and juice lends this dip insanely good flavor.

Sweet Potato Black Bean Dip From Minimalist Baker

Why We Love It: This is not your average bean dip. Starring sweet potatoes, black beans, and avocado, this appetizer is basically a mash-up of all of my favorite flavors in one bowl.

Hero Ingredient: Minced jalapeño may be optional, but if it’s that authentic kick you’re after, I’d encourage you to go all in.

Protein

Baked Sesame Chicken Wings From The Defined Dish

Why We Love It: Sweet and savory, these baked sesame chicken wings are gluten and dairy-free… and they’re packed with flavor. You’ll find yourself coming back to this recipe again and again.

Hero Ingredient: You can thank the fish sauce for the aforementioned flavor. Trust me—it ties the spice and sweetness together beautifully.

Chorizo-Stuffed Bacon-Wrapped Dates From The Defined Dish

Why We Love It: You need this appetizer at your next party. We consistently make a batch of these chorizo-stuffed bacon-wrapped dates for large-scale gatherings, and they’re always the MVPs of the night.

Hero Ingredient: I’m drooling equally over this recipe’s chorizo and bacon callouts. But honestly, with the welcome spice it imparts, the chorizo wins out.

Smoked Salmon Carpaccio With Fried Capers and Herbs From The Defined Dish

Why We Love It: Salty yet refreshing, this smoked salmon carpaccio with crispy capers will transport you to Italy after just one bite. Elevate your next grazing table with this beautiful, nutrient-packed dish.

Hero Ingredient: Capers are the briny, salty, flavor-packed gems that’ll make any savory recipe all the better.

Arrowroot Fried Chicken Nuggets From Megan Nash

Why We Love It: What is it about chicken nuggets that make them a necessity at every party? This chicken nugget recipe (created by my sister) is on the regular dinner rotation at our house, so trust me when I say these nuggets are simple, healthy, and hit the spot every time. Turns out, there’s no breading required to get that crispy-on-the-outside, tender-on-the-inside texture that makes chicken nuggets such a hit.

Hero Ingredient: The secret to that crispy crust? The genius of arrowroot flour knows no bounds.

Vegetarian

Blistered Padrón Peppers From What’s Gaby Cooking

Why We Love It: Blistered peppers are one of those appetizers that are best kept simple. Just heat up some oil in a pan, sauté the whole batch, and you’ve got a restaurant-worthy appetizer ready to go in minutes.

Hero Ingredient: Out of all the gluten-free, dairy-free appetizers on this list, this has to be one of my favorites. With so few ingredients in the mix, it has to be the Padrón peppers themselves. Their spice is subtly intense (it’s possible!) and slightly sweet. If you’ve prepared a similar dish with shishito peppers, expect a relatively similar result.

Crispy Baked Buffalo Cauliflower Wings From Rachel Mansfield

Why We Love It: When I whipped up a batch of these cauliflower wings for a football-watching party, they were gone in seconds. (Don’t worry, I guarantee they’ll be a hit served for any and all occasions.) They’re flavorful, easy to make, and best served with the yummy dipping sauce of your choice.

Hero Ingredient: This recipe is just another example of the universal truth: Cauliflower can really do it all.

Why We Love It: You truly can’t go wrong with sweet potato fries. If you have a knife and an oven, you’re already well on your way to making this standout recipe. These are crispy oven fries, mastered—and it’s a recipe that’s always a go-to when my fry cravings hit.

Hero Ingredient: Cornstarch is key to getting your fries extra crispy.

Summer Fruit Salad From Love & Lemons

Why We Love It: How gorgeous is this salad? Sometimes there’s nothing better than all of your favorite seasonal fruits on a platter drizzled with a refreshing vinaigrette.

Hero Ingredient: Upon first glance, this is a simple, humble dish. But incorporating grated ginger into your dressing plays up its sweetness while also weaving in a little welcome spice.

Game Night Crispy Potato Bruschetta From Oh She Glows

Why We Love It: This crispy potato bruschetta is the gluten-free version of your favorite Italian starter. By swapping out the bread for equally delicious crispy potatoes, you’ve made this dish plant-based in a snap without sacrificing flavor.

Hero Ingredient: A marinade that leans on balsamic vinegar for a figgy, complex flavor is always a winner in my book.

Grilled Vegetable Platter From Damned Delicious

Why We Love It: Last but definitely not least, a grilled vegetable platter is a simple way to healthify your next feast. Just throw your favorite veggies on the grill or in a pan and wait until they’re soft and slightly charred. You can’t go wrong!

Hero Ingredient: When it comes to a vinaigrette whose purpose is to coat your favorite veggies with plenty of herby, charred flavor, good, fruity olive oil is key.

This post was originally published on June 25, 2021, and has since been updated.