Autumn Pasta Dinner

Fall is in the air, and like many of you, I am filling my house with pumpkin-scented candles and loading up on winter squash at the market. Move over Christmastime, Autumn is the 🎶Most Wonderful Time of the Year!🎶 This means it’s time for my autumn pasta dinner recipe.

So I recently reconnected with a friend who works over at our local NBC news station, WRCB. They invited me back on to talk about veganism and bring some tasty fall-themed foods. When I was working out what to bring for the segment, I thought about all the fall foods I loved to make for friends and family for gatherings and dinner parties. Here I was, with an opportunity to reach a new audience, and I wanted to really show that plant-based foods were accessible, satisfying, affordable, and not too complicated. I decided to go with an autumn pasta dinner with seasonal vegetables and some pumpkin-spiced cupcakes. So here I present to you my simple weeknight vegan pasta dish that’s sure to please the family. 

I also made some obnoxiously fall-ish Vegan Pumpkin Spice Cupcakes for the news segment, and you can find those here.

The creamy cashew sauce adds a luxurious texture, while the combination of kale and butternut squash introduces a delightful play of textures and tastes.

And now, here’s my pretty simple recipe for a lovely Garlic Cream Vegan Pasta with Autumn Veggies to get you in the fall mood. 

Creamy Vegan Autumn Pasta

Recipe by The Friendly Feast A rich, creamy garlic sauce paired with fettucine pasta and autumn vegetables.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American, Italian

Servings 4 people

Ingredients

  

Garlic Cream Sauce

• 1/2 cup cashews
• 1 medium lemon Juiced
• 1 clove garlic
• 1/2 cup water
• 2 T nutritional yeast
• 1 T italian seasoning
• 1/4 tsp salt
• 2 T dry white wine (optional)

Pasta

• 1/2 container fettucine pasta
• 3 T vegan butter

Autumn Veggies

• 2 T olive oil
• 2 cups butternut squash , peeled and cubed
• 1 onion , chopped
• 1 cup kale , chopped
• 1 cup mushrooms , sliced (optional)
• salt to taste

Toppings

• pepitas (pumpkin seeds)
• vegan parmesan
• fresh parsley , chopped

Instructions

 

• Boil cubed butternut squash in a medium pan on high heat for 10 minutes. Remove from water but save water for cooking pasta.
• Add pasta to boiling water and cook according to package instructions. Meanwhile make sauce and cook veggies. Drain when done, return to pot and add 3 T of vegan butter and stir.
• Blend all sauce ingredients in a blender on high for 2 minutes. Set aside.
• Add oil and onions to a large saute pan on medium heat. Cook for 4 minutes and add in the now softened butternut squash and also mushrooms if you’d like them. Cook for 5 minutes, stirring occasionally. Turn up heat to medium high and add in kale. Saute veggies for another 3 minutes until kale is bright green and slightly wilted. Salt to taste.
• Pour cream sauce into noodle pot and heat over medium heat until the sauce is bubbling. Portion noodles into bowls and top with vegetables, pumpkin seeds, and vegan parmesan, and chopped parsley.

Notes

This recipe is also great with some sautéed vegan apple sage sausage by Field Roast.

Keyword autumn, cashew cream, fall recipe, pasta