Posted in Recipes on 10.09.2023
Butternut Squash Pasta Sauce
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 4 servings Print recipe?
Garlicky, herby butternut squash pasta sauce, with tomato and leek, perfect weeknight comfort food when you’re craving something cosy, autumnal and filling!
Whilst the Indian summer we’ve just had here in the UK doesn’t exactly scream autumn comfort food, this butternut squash pasta sauce with rosemary, leeks and lots of garlic is easy enough to cook whatever the weather! The last few years I’ve made a concerted effort to eat seasonally, especially given the amount of things missing off the shelves this summer. Do you grow your own veggies? Last year I had a tonne of veggies growing in my garden thanks to my lovely neighbour and friend Penny and there’s nothing quite like picking and cooking right from your own garden.
I wanted to make this pasta sauce as simple as possible so everything (apart from the pasta) is cooked in one pan. This sauce makes a great freezer addition too, for those rush rush, busy weeknights or heck, super lazy weekends.
Homemade pasta sauce ingredients:
Butternut squash – I’ve used fresh squash but you could use frozen butternut squash to make this even easier.
Rosemary – can be fresh or dried, either is fine. I actually used fresh rosemary from my garden last year that I dried and brought with me to my new home!
Leeks – another late summer vegetable, substitute with onion or shallots if you prefer
Tomatoes – I’ve used tinned tomatoes, again for ease, but if you’ve got a glut of fresh tomatoes this sauce is a great way to use them up!
How to make butternut squash sauce:
Chop all your veggies first. Peel and deseed the squash and chop into smallish chunks. Thinly slice the leek and peel and finely chop the garlic.
Heat a little oil and butter in a large saute pan – the butter is for flavour, the oil stops the butter from burning. Add the squash and saute for 10 minutes, stirring frequently until just starting to caramelise.
Add the leek and garlic and saute for another couple of minutes.
Add the tomatoes, vinegar, rosemary, water, stock cube (or bouillon) and miso paste and simmer for another 10-15 minutes until the squash is very tender.
Blitz everything in a blender or food processor, season to taste and then stir through cooked pasta.
This makes enough sauce for 4 really good portions of pasta but it’s just as easy to make even more and freeze the extra!
Looking for even more easy vegan past recipes? Try these:
Creamy black garlic and sun dried tomato tagliatelle
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Butternut Squash Pasta Sauce
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 4 servings
Ingredients
- 1 tablespoon (15g) vegan butter
- 1 teaspoon oil
- 1 butternut squash
- 1 leek
- 6 cloves garlic
- 2 x 400g tins chopped tomatoes
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh rosemary – needles only, finely chopped – or 2 teaspoon dried rosemary
- 1 vegetable stock cube or 1 teaspoon bouillon
- 2 teaspoons miso paste
- salt and pepper
Instructions
- Peel the butternut squash and remove and discard the seeds. Chop the flesh into smallish chunks - you want them small so they don't take long to cook through
- Thinly slice the leek (give a rinse in cold water) and peel and finely chop the garlic
- Heat the oil and butter together in a large saute pan and add the chopped squash. Cook, stirring from time to time, for around 10 minutes over a medium/high heat until the squash starts to caramelise
- Add the leek and garlic and cook, stirring, for a couple more minutes
- Add the tomatoes, balsamic vinegar, rosemary, stock cube, miso paste and 1/2 cup (125ml) water. Bring the boil then simmer for 10 minutes or until the squash is soft and cooked
- Transfer the sauce to a food processor or blender and blitz until smooth
- Season to taste then stir the sauce through cooked pasta
- Cool any extra sauce and store in the fridge or freezer
2 Comments
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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This is one of the sauces that you can freeze and use when you want comfort food (pasta!) but you want to keep it on the healthy side, with lots of vegetables and good nutrients.
Adding the miso paste gives it this umami taste which makes it different to ordinary red pasta sauce.
So yummy !
That’s so kind of you Camille, this is one of my autumn standy-by’s too!
Sam x