Recipes » Main Dish » Easy Plant-Based Butternut Squash Pasta
T. Colin Campbell Center for Nutrition Studies


  • 1 medium butternut squash
  • 1 ½ cups unsweetened oat milk
  • 1 cup chopped yellow onion
  • 2 cloves garlic, finely chopped
  • 2 Tbsp apple cider vinegar
  • Dash of black pepper
  • Dash of cayenne pepper
  • ¼ cup nutritional yeast
  • 12 ounces cooked whole-grain pasta


  • 1. Preheat oven to 375 degrees F.
  • 2. Roast the butternut squash: halve the squash lengthwise, and bake for about 45 minutes. Ensure the squash is very tender.
  • 3. Scoop out 2 cups of the cooked squash and add it to a blender with the oat milk. Blend until creamy.
  • 4. In a heated skillet, sauté the onions and garlic. Add a little water if they begin to stick.
  • 5. Add the squash mix, apple cider vinegar, black pepper, cayenne pepper, and nutritional yeast to the skillet. Stir until combined completely.
  • 6. Pour over cooked pasta and enjoy!

Cooking Tips

  • 1. You can substitute the oat milk with your favorite plant-based milk.

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