Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Here’s your daily reminder that pasta is my favorite food group. I feel like I spend a good amount of time talking about the fact that pasta shouldn’t be eliminated completely from our diets. In fact, I wrote an entire cookbook as a love note to my beloved pasta. (If you love Italian food as much as I do, then check it out.)
In these days of paleo and keto and Whole30; pasta gets such a bad rap. I know that carbs in general are feared and while I don’t advocate filling our plates with lots of refined starches and sugar, I’m also fairly confident that the occasional bowl of pasta is right in line with the healthiest eating patterns on the planet. We see this time and time again in longevity population studies; those who eat a fairly low to moderate fat diet, filled with plant foods and whole grains tend to not only live longer, but a lower rate of chronic disease. And yes, a serving of pasta fits into this equation.
This pasta is similar to my pumpkin fettuccini, one of my favorite Fall recipes that I make over and over again this season. The sauce is so incredibly silky, it coats each strand of fettuccini so beautifully the entire dish almost melts in your mouth. For added punch, I sprinkled on fried sage at the end for texture, color and even more flavor.
As I mentioned in my Autumn salad post, I almost always buy pre-cubed butternut squash at the grocery store. I’d like to think it’s because my time to cook has now been dwindled down to 15 minutes a day, but really, I was doing this even before Vander was born. I usually pick up 5-6 containers at a time when I make my bi-weekly trip to Costco. It’s less than $5 for 2 lbs. worth and I can freeze whatever I don’t use in the week. Trader Joe’s and most other stores carry pre-cubed squash in the produce section. Or, you can obviously just peel and chop it yourself.
Roasted squash might be one of my favorite Fall vegetables. I find myself roasting a few pounds on the weekend and then using it in just about every recipe from there on out. It’s fabulous thrown in salads, tacos (that recipe coming soon), burrito bowls, chili, soup, hummus and more.
To make this pasta dish come together even faster, you can roast the squash ahead of time for easy assembly for weeknight dinners. It will keep for a few days in the fridge already cooked. The sauce will also keep for a few days, though I don’t recommend adding the sauce to the pasta until right before serving. It will thicken as it cools, so you want to enjoy it right away.
If pasta is my first love, cashew cream is a strong second. I LOVE how creamy cashews make everything! It’s my secret weapon in most of my pasta sauces (and this incredible chili ‘cheese’ dip) and I promise you that if you haven’t tried cashews in a sauce before, they don’t taste like nuts. Cashews are perfectly bland, creating a creamy base with just about anything they are pureed with.
Adding in roasted squash with spices and cashews creates a thick and creamy pasta sauce, without a drop of heavy cream or dairy. It’s pretty incredible and I can’t wait for you to try it. Hope you enjoy this one as much as I do. If you love it, you’ll want to try the pumpkin version next!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Creamy Butternut Squash Fettuccini! You’d never guess that this incredible meal is VEGAN. Creamy pasta sauce made with sage, nutmeg, roasted squash and shallots tossed with fettuccini noodles.
I served this with fried sage for garnish. Optional if you want to be a little more fancy, but not needed. To do, melt butter (regular or dairy-free) in a small saucepan. Add fresh sage leaves and cook until just crispy. Remove and chop, then garnish!
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