Butternut Squash Fettuccine {A Meatless Monday Recipe

Butternut Squash Fettuccine {A Meatless Monday Recipe

As an Amazon Associate I earn from qualifying purchases

WOW! I ate this butternut squash fettuccine three days the week I made it and I didn’t even care that I was eating leftovers every day.

This healthy butternut squash fettuccine is so thick and creamy yet vegan-friendly because there are no dairy products used in this recipe. Yes, cheese can be added when serving but is not required. The fettuccine is tossed in a warm, savory butternut squash sauce. The naturally thick sauce is so creamy that it’s hard to believe there isn’t any cream in it at all.

This recipe is easy to make. The hardest part is peeling and cutting the butternut squash, but with our, How-To-Guide will help make it easy.

cut butternut squash on cutting board with knife
Learn how to peel and cut butternut squash. [CLICK HERE]

David says he loves pasta, but you cannot listen to that nonsense, because if the pasta isn’t drowning in a tomatoey meat sauce he seems to change his tune. That’s why he didn’t care for this dish.

However, I adored this pasta dish. This is a guilt-free pasta that you can eat without having to worry about your waistline too much.

Let me show you how I made it…

How To Make Butternut Squash Fettucine

Heat the oil in a large skillet over medium-high heat. Add the squash, onion, garlic and pepper flakes to the hot oil. Season to taste with salt and pepper. Cook, stirring occasionally until the onions are tender and translucent; about 7 to 10 minutes.

squash, onions and garlic in skillet cooking

Pour in the broth and bring the skillet to a boil. Reduce the heat and simmer until the squash is tender and the liquid reduces by half; about 15 minutes.

adding vegetable broth to squash mixture in skillet

Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Cook the fettuccine per package instructions. When the pasta is al dente, reserve two cups of the pasta water before draining the fettuccine.

reserving pasta water from pot
draining fettuccine

When the squash is tender, turn off the heat and let it cool slightly. Use an immersion blender to puree the mixture until smooth.

Alternatively, if you do not have an immersion blender, add the squash mixture in batches to a blender and puree until smooth. Season with kosher salt and fresh cracked pepper, to taste.

tossing pasta with butternut squash sauce

Combine the pasta and squash puree with ¼ cup of the reserved pasta water. Cook in the skillet over medium heat. Toss the pasta and add more of the pasta water as needed; about 2 minutes. You want the sauce to coat the pasta well.

butternut squash fettuccine served in pasta bowl with spoon

Divide the pasta into serving plates or bowls and serve with shredded Romano or Parmesan Cheese, and fresh basil, if desired.

twirled pasta on fork with mountain view

You can make this recipe ahead of time. It reheats well, although you may need to add a little water to the pasta to loosen it up a bit.

I loved how savory and creamy this sauce was. It’s a delicious pasta dish great for Meatless Monday! I swear you won’t be able there’s not any cream in this butternut squash fettuccine. Try it today!

Butternut Squash Fettucine

This healthy Butternut Squash Fettuccine is so creamy yet made vegan-friendly when omitting the cheese. A delicious pasta dish great for Meatless Monday!
Course Main Course, Soup
Cuisine Italian, Meatless Monday, vegan, Vegetarian
Keyword Butternut Squash, Fettuccine
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 559kcal

Ingredients

  • 2 tablespoons olive oil
  • 2- pound butternut peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 medium yellow onion chopped
  • 2 garlic cloves pressed or chopped
  • red pepper flakes to taste
  • ¼ teaspoon dried sage
  • ¼ teaspoon nutmeg freshly ground
  • Kosher salt to taste
  • black pepper fresh cracked
  • 2 cups vegetable broth
  • 12 ounces fettuccine
  • ½ cup Romano or Parmesan cheese shredded, for serving (optional)
  • fresh basil chopped, for serving (optional)

Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the squash, onion, garlic and pepper flakes to the hot oil. Season to taste with salt and pepper. Cook, stirring occasionally until the onions are tender and translucent; about 7 to 10 minutes.
  • Pour in the broth and bring the skillet to a boil. Reduce the heat and simmer until the squash is tender and the liquid reduces by half; about 15 minutes.
  • Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Cook the fettuccine per package instructions. Reserve 2 cups of the pasta water before draining the fettuccine.
  • When the squash is tender, turn off the heat and let it cool slightly. Use an immersion blender to puree the mixture until smooth. Alternatively, if you do not have an immersion blender, add the squash mixture in batches to a blender and puree until smooth. Season with kosher salt and fresh cracked pepper, to taste.
  • Combine the pasta and squash puree with ¼ cup of the reserved pasta water. Cook in the skillet over medium heat. Toss the pasta and add more of the pasta water as needed (see notes); about 2 minutes. You want the sauce to coat the pasta well.
  • Divide the pasta into serving plates or bowls and serve with shredded Romano or Parmesan Cheese, if desired.

Notes

Nutrition Facts: Calories are based on the addition of Romano cheese. If ommitting cheese, one serving is about 510 calories. For more information about nutrition, [READ MORE].
You may not need all of the reserved 2 cups of pasta water. I had a hard time getting it thinned down and added about 1 ½ cups of pasta water before all was said and done. Make the sauce as thin as you want, but it should be thick enough to coat the noodles.
Use and type of cheese you desire. Romano was my favorite, but parmesan was a close second.
You can make this recipe ahead of time. It reheats well, although you may need to add a little water to the pasta to loosen it up a bit.
Recipe Adapted from Cookie and Kate

Nutrition

Calories: 559kcal | Carbohydrates: 92g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 648mg | Potassium: 1057mg | Fiber: 8g | Sugar: 9g | Vitamin A: 24463IU | Vitamin C: 50mg | Calcium: 281mg | Iron: 3mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me

Latest posts by The Mountain Kitchen (see all)



5 thoughts on “Butternut Squash Fettuccine {A Meatless Monday Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!