Vegan Pasta with Creamy Butternut Squash Sauce

I’m already making every meal with a Fall twist…. while still trying to be healthy. Recently, I discovered Banza Pasta, which is a high-protein, chickpea pasta. Not only is it relatively low-calorie but it is made out of CHICKPEAS! It tastes like pasta and is a great, healthy alternative if you are a pasta lover like me.

Tonight, I made Banza Rigatoni with a vegan Butternut Squash sauce. This entire meal was 250 calories- normally a pasta dish with any sort of cheese sauce can get up to close to 1000 calories!!

Now for the quickest vegan pasta dish you will ever make….


  • 3/4 cup of dry Banza rigatoni
  • 1 cup of roasted and cubed butternut squash
  • 1 teaspoon of cinnamon
  • 1 1/2 cup of unsweetened, original almond milk
  • 1/2 tablesoon of Bragg’s Nutritional yeast
  • 7 Whole Cashews
  • 1 teaspoon of salt (more to taste)



Begin by cooking the Banza per the instructions on the box. Once the water is boiled, it usually only takes 7-8 minutes to cook through. While the pasta is cooking, prepare the sauce. I prepared mine in my NinjaΒ blender. I had already roasted the butternut squash with cinnamon the night before, which made making the sauce even easier. Add the squash, almond milk, cashews, nutritional yeast and salt to the blender and blend until everything is completely pureed. It should not be too running or too thick. Once the pasta is cooked, drain and add 1/4 of the sauce (about 4oz). I heated everything up on the stove so that it was nice and hot to eat!


I will definitely be making this again soon. You could taste just the right amount of cinnamon, and paired with the creaminess of the butternut squash & almond milk, it was amazing! Tastes like Fall…

I then added a handful of spinach that I sautΓ©ed!



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