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Vegan Butternut Squash Pasta with Rosemary Mushroom Bacon







While the majority of us gravitate towards rich pumpkin desserts during the fall, I also love all the savory dishes! Soups, mashed potatoes, and definitely, pasta! Believe it or not you can make a fab fall inspired pasta sauce in minutes! All you need is some veggies, herbs, and a handful of cashews


One of my favorite fall veggies, is butternut squash. The flavor profile is similar to a sweet potato, but in my opinion blends even better with fresh herbs like rosemary and thyme. When thinking of the next best fall pasta dish, I knew we had to do a butternut squash pasta!


What’s great about this dish, is everything! It’s quick, easy, veggie packed, flavor packed, perfect for fall, filling, packs plant protein, perfect for entertaining, can easily be made in bulk, perfect for meal prep, and the bacon is savory with a hint of sweet!


If you love all things pasta or butternut squash, you have to try this new vegan Butternut Squash Pasta with Rosemary Bacon!




Why this recipe is great:


Veggie packed 
Flavor packed 
Perfect for fall 
Rosemary Mushroom Bacon 
Perfect for Meal Prep
Can easily be made in bulk
Grat for entertaining










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Vegan Roasted Butternut Squash Pasta with Rosemary Mushroom Bacon

  • Author: Eat Drink Shrink
  • Total Time: 1 hour 30 minutes




Mushroom Bacon: 


  1. Soak cashes in boiling hot water for 10-15 mins
  2. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, red pepper flakes, salt, and pepper.
  3. Transfer to the oven and roast for 10-15 minutes. If squash is stilll not soft, continue to bake until tender.
  4. Transfer the squash to a high power blender with the soaked cashews, and add the vegetable broth. Puree until smooth. Season with salt and pepper. Combine the cooked pasta with the sauce. 
  5. Mushroom bacon: Preheat oven to 250 degrees. Combine all the ingredients in a bowl. Once preheated spread out the mushrooms on a pan and bake for 45-60 mins until slightly crispy. 
  6. Serve warm, garnish with mushroom bacon and fresh thyme
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Zucchini Bread
  • Cuisine: Dessert


  • Serving Size: 4





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