Are you ready to elevate your pasta game with a dish that's both creamy and comforting, yet entirely plant-based? Dive into the world of Vegan Spaghetti Carbonara with Butternut Squash, where traditional Italian flavors meet a delightful twist! This recipe not only satisfies your cravings but also packs a nutritional punch, making it the perfect choice for a quick weeknight dinner or an impressive meal for guests. With just 35 minutes from prep to plate, you'll find yourself falling in love with this vibrant, rich dish that will have everyone asking for seconds. Let's get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g spaghetti
- 1 medium butternut squash, peeled and diced
- 1 cup coconut cream
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Peel and dice the butternut squash into small cubes, roughly 1-inch in size. Mince the garlic cloves and set aside.
- In a large pot, bring salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the spaghetti is cooking, heat a large skillet over medium heat. Add a splash of water or vegetable broth to the skillet to prevent sticking, then add the diced butternut squash. Sauté for about 5-7 minutes, stirring occasionally, until the squash is tender and slightly caramelized.
- Add the minced garlic to the skillet with the butternut squash and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the spaghetti and add it directly to the skillet with the butternut squash and garlic.
- Pour in the coconut cream and nutritional yeast, stirring well to combine all the ingredients. If the mixture seems too thick, gradually add some of the reserved pasta cooking water until you reach your desired creamy consistency.
- Season the carbonara with salt and pepper to taste. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the spaghetti carbonara in bowls, garnished with freshly chopped parsley for a touch of color and flavor.
- Enjoy your delicious Vegan Spaghetti Carbonara with Butternut Squash!
Tips
- Perfectly Cooked Pasta: To achieve the ideal al dente texture, be sure to follow the spaghetti package instructions carefully. Remember to taste a strand a minute or two before the suggested cooking time is up!
- Butternut Squash Prep: For easier cooking, choose a medium-sized butternut squash that’s firm and heavy. Peeling and dicing it into uniform cubes will ensure even cooking and caramelization.
- Creamy Consistency: If you prefer a creamier sauce, don’t hesitate to add more coconut cream or reserved pasta water until you reach your desired consistency. The key is to keep it luscious!
- Flavor Boost: For an extra depth of flavor, consider adding a pinch of smoked paprika or a dash of lemon juice to brighten the dish just before serving.
- Garnish for Appeal: Fresh parsley not only adds a pop of color but also enhances the overall flavor profile. Chop it finely and sprinkle generously over the finished dish for a fresh touch.
- Meal Prep: This recipe is great for meal prepping! You can prepare the butternut squash and sauce in advance, then simply cook the pasta when you're ready to eat.
- Experiment with Add-Ins: Feel free to customize your carbonara by adding sautéed mushrooms, spinach, or even sun-dried tomatoes for a unique twist that suits your taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
