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creamy vegan roasted butternut squash and red pepper pasta, served in plate with basil leaves on top.
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5 from 1 vote

Roasted Butternut Squash and Red Pepper Pasta

This roasted butternut squash and red pepper pasta is a comforting dish that combines the subtle sweetness of roasted butternut squash and peppers with aromatic herbs in a creamy sauce. This recipe is easy to make, nutritious and perfect for cozy dinners! 
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: air fryer, Main Course
Cuisine: American, American-Italian, Fusion
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 598kcal
Author: Sonia

Ingredients

For the roasted vegetables:

  • 1 butternut squash peeled and cubed
  • 1 red bell pepper diced
  • 2 garlic cloves whole
  • 2 tablespoon olive oil
  • ¼ teaspoon salt
  • Pinch black pepper

For the sauce base:

  • 1 tablespoon olive oil
  • 9 garlic cloves chopped
  • 2 red chilies sliced
  • 1 brown/yellow onion chopped
  • 2 tomatoes chopped (or 1 cup chopped)
  • ½ cup cashew nuts unsalted and unroasted
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 cup fresh basil leaves chopped
  • 2 cups water

For the pasta:

  • 300 g pasta (including fusilli, rotini pasta or spaghetti)
  • cheddar cheese (grated/shredded) (dairy-free to make this vegan)
  • fresh basil leaves for garnish

Instructions

  • Toss peeled and cubed butternut squash, diced red bell pepper, olive oil, garlic cloves, salt, and black pepper. Roast in a preheated air fryer at 200°C (390°F) for 20-25 minutes, stirring every 4-5 minutes, or in an oven at 200°C (390°F) for 35-40 minutes, stirring halfway, until tender and caramelized.
  • Heat olive oil in a pan over medium-high heat, add garlic and red chilies, and cook for 30-40 seconds.
  • Add onions and cook for 2 minutes until translucent, stirring intermittently.
  • Meanwhile, cook pasta according to package instructions, drain, and set aside.
  • Add tomatoes and cook for another minute, stirring intermittently.
  • Stir in cashew nuts, thyme, oregano, salt, and pepper, and cook for 2 minutes.
  • Add fresh basil and cook for 2 more minutes.
  • Pour water into the pan and stir to soak up all the flavors.
  • Transfer to a blender with the roasted butternut squash and pepper, and blend until smooth.
  • Mix the sauce with the cooked pasta and serve with grated cheese and fresh basil.

Notes

  1. Roast the vegetables: Roasting the butternut squash and red bell peppers in the air fryer intensifies and enhances the flavor of the sauce. If preferred you can use a baking sheet/parchment paper to line the tray or sheet pan. When roasting the vegetables we prefer to add them direct to the air fryer tray. 
  2. Add water straight into to the pan: Adding water to the pan (rather than straight into the blender), helps to bring out all of the flavor from the fan. When adding water, make sure to scrape up all the flavorful bits from the bottom of the pan before transferring into the blender. For a thinner sauce, add a little more water if desired.
  3. High-speed blender: use a high-speed blender to blend into a creamy sauce. 
  4. Cooking time: depending on the size of your air fryer, you may need to adjust the roasting/cooking time. Keep an eye on the vegetables and regularly mix in the tray to evenly roast them. 

Nutrition

Calories: 598kcal | Carbohydrates: 95g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 175mg | Potassium: 1308mg | Fiber: 9g | Vitamin A: 21912IU | Vitamin C: 124mg | Calcium: 162mg | Folate: 106µg | Iron: 4mg | Zinc: 3mg