Creamy Vegan Butternut Squash Pasta with Peas and Kale

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

This creamy vegan butternut squash pasta with peas and kale features a delicious sauce made from butternut squash and vegetable sauce. It’s comforting, satisfying and perfect for chilly days when all you want to do is curl up with a bit bowl of pasta.



  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small white onion, diced
  • 3 cups butternut squash, cubed (approx. 2 lb. squash, peeled and seeded)
  • 2 1/2 cups vegetable broth
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 12 oz. linguine (or pasta of choice or zucchini or other veggie noodles)
  • 4 cups kale, de-stemmed and cut into small pieces
  • 1 cup frozen peas


  1. Heat the olive oil in a large pan. Add the onions and garlic and cook for 3-4 minutes.
  2. Add the butternut squash, salt, pepper and red pepper flakes. Cook for about 5 more minutes.
  3. Add the vegetable broth. Bring to a boil and then reduce to a simmer. Cook until the squash is soft, approximately 20-25 minutes. The liquid should reduce by about half, but add a bit more if needed as it cooks.
  4. While the squash is cooking, cook the linguine according to package instructions in a large pot of salted water. Once it’s cooked, strain while reserving 1 cup of the cooking water.
  5. Once the squash is cooked, add the mixture to a blender and puree until completely smooth and creamy.
  6. Add the puree back into the pan. Add the kale, peas, pasta and the 1 cup of reserved liquid. Cook for 5-10 minutes until the kale is soft.


Adapted from Creamy Butternut Squash Linguine with Fried Sage by Cookie and Kate.


  • Serving Size: 1/4 of recipe
  • Calories: 438
  • Sugar: 10 g
  • Sodium: 500 mg
  • Fat: 6 g
  • Carbohydrates: 87 g
  • Fiber: 13 g
  • Protein: 16 g

Keywords: healthy, fall