Imagine a dish that combines the sweet creaminess of roasted butternut squash, the luxurious fragrance of saffron, and the crunch of fried mint and toasted pine nuts. Vegan saffron & butternut squash pasta with fried mint and pine nuts is a culinary delight that transforms simple, wholesome ingredients into a vibrant, gourmet meal. It’s perfect for cozy weeknights or as a stunning centerpiece at your next dinner gathering.
Why You’ll Love This Recipe
This pasta is a feast for both your eyes and palate. The butternut squash sauce is creamy and flavorful without being heavy, thanks to the balance of saffron, vegan cream, and a touch of apple cider vinegar. The fried mint adds an unexpected crunch and herbal brightness, while toasted pine nuts and golden raisins provide nutty and sweet contrasts. Not only is it packed with flavor, but it’s also entirely plant-based, making it a great choice for vegans and non-vegans alike.
Ingredients for Vegan Saffron & Butternut Squash Pasta
For the Pasta
| Ingredient | Quantity | Notes |
|---|---|---|
| Butternut squash | 1 medium to small | Peeled and diced. |
| Shallots | 2, chopped | Substitute with a small onion if needed. |
| Garlic cloves | 2–3, unpeeled | Roasted for a milder flavor. |
| Saffron threads | ½ teaspoon | Steeped in 3 tablespoons hot water. |
| Vegetable stock | 200 ml | Adds depth to the sauce. |
| Vegan cream | 200 ml | Choose heavy cream alternatives. |
| Vegan parmesan or nutritional yeast | 2 tbsp | Adds a cheesy umami kick. |
| Apple cider vinegar | ½ tbsp | Balances the flavors. |
| Olive oil | 2 tbsp | For roasting vegetables. |
| Salt and pepper | To taste | Adjust for seasoning. |
| Dry pasta | 500 g | Penne, rigatoni, or spaghetti work well. |
For the Topping
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh mint leaves | 16–20 | Optional but adds a crispy texture. |
| Pine nuts | 50 g | Toasted for a nutty crunch. |
| Golden raisins | 1 handful | Provides a sweet contrast. |
| Vegan butter | 1 tbsp | For sautéing raisins. |
| Freshly cracked black pepper | To taste | For garnish. |
| Vegan parmesan | Optional | Extra for topping. |
| Oil for frying | As needed | For mint leaves and pine nuts. |
How to Make Vegan Saffron & Butternut Squash Pasta
1. Prepare the Butternut Squash Sauce
Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the diced butternut squash, chopped shallots, and garlic cloves on a baking sheet.
- Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
- Roast for 25–30 minutes, or until the squash is tender and caramelized. Remove the garlic peels once roasted.
Prepare the Saffron
- Soak the saffron threads in 3 tablespoons of hot water. Let them steep for at least 10 minutes.
Blend the Sauce
- In a blender, combine the roasted butternut squash, shallots, garlic, saffron (including the water), vegetable stock, vegan cream, vegan parmesan (or nutritional yeast), and apple cider vinegar.
- Blend until smooth and creamy. Season with salt and pepper to taste.
2. Cook the Pasta
- Boil a large pot of salted water and cook the pasta according to the package instructions.
- Reserve ½ cup of the pasta water before draining. Set aside.
3. Combine Sauce and Pasta
- Heat the butternut squash sauce in a large skillet over medium heat.
- Toss in the cooked pasta, stirring to coat evenly.
- If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
4. Prepare the Toppings
Fry the Mint Leaves (Optional)
- Heat a small amount of oil in a skillet over medium heat.
- Once hot, fry the mint leaves in batches for 10–20 seconds until crispy.
- Drain on paper towels and set aside.
Toast the Pine Nuts
- In a dry skillet, toast the pine nuts over medium heat until golden brown and fragrant (about 3–5 minutes). Stir frequently to avoid burning.
Sauté the Raisins
- Melt 1 tablespoon of vegan butter in the same skillet.
- Sauté the golden raisins for 1–2 minutes until they puff up slightly.
5. Assemble and Serve
- Plate the pasta and top with fried mint leaves, toasted pine nuts, and sautéed raisins.
- Garnish with freshly cracked black pepper and grated vegan parmesan, if desired.
- Serve hot and enjoy your elegant, plant-based pasta dish!
What Makes This Dish Special?
1. Luxurious Saffron Flavor
Saffron adds a subtle floral and earthy note that elevates the sauce into something truly gourmet.
2. Balanced Texture and Flavor
The creamy sauce pairs beautifully with the crunch of pine nuts and the pop of sweetness from golden raisins.
3. Sustainable and Plant-Based
This recipe is entirely vegan and showcases how plant-based cooking can be both indulgent and eco-friendly.
Tasty Variations and Substitutions
1. Gluten-Free Option
- Use gluten-free pasta to make this dish accessible for those with dietary restrictions.
2. Swap the Cream
- Replace vegan cream with cashew cream or coconut cream for a slightly different flavor.
3. Add Vegetables
- Incorporate roasted zucchini or spinach for extra nutrients.
4. Make It Nut-Free
- Substitute pine nuts with toasted sunflower seeds and cashews with hemp seeds.
5. Spice It Up
- Add a pinch of red pepper flakes to the sauce for a subtle kick.
Nutritional Information
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | ~520 |
| Protein | ~14g |
| Carbohydrates | ~68g |
| Fat | ~20g |
| Fiber | ~6g |
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
FAQs About Vegan Saffron & Butternut Squash Pasta
1. Can I make this dish ahead of time?
Yes, the sauce can be prepared up to two days in advance and stored in the refrigerator. Reheat gently before combining with freshly cooked pasta.
2. What’s the best pasta shape for this recipe?
Rigatoni and penne are excellent choices as they hold the sauce well, but spaghetti works too.
3. Can I skip the saffron?
While saffron is a key flavor, you can omit it or substitute it with turmeric for a golden color and mild earthiness.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat with a splash of vegetable stock or water.
5. What can I use instead of pine nuts?
Try toasted almonds, walnuts, or sunflower seeds for a similar crunch.
6. Can I make this nut-free?
Yes, replace cashews with hemp seeds and pine nuts with sunflower seeds.
Final Thoughts and Call to Action
Vegan saffron & butternut squash pasta with fried mint and pine nuts is more than just a meal—it’s a celebration of bold flavors, creative cooking, and sustainable ingredients. Whether you’re hosting guests or treating yourself, this recipe is sure to impress.
Try it today and share your creations! Don’t forget to experiment with toppings and make it uniquely yours.
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Vegan Saffron & Butternut Squash Pasta with Fried Mint and Pine Nuts
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A rich and creamy butternut squash and saffronsauce is tossed with pasta and topped with fried mint, toasted pine nuts, andgolden raisins. This vegan dish is full of warm, comforting flavors and isperfect for a gourmet plant-based meal.
Ingredients
For the Pasta:
- 1 medium to small butternut squash (peeled and diced)
- 2 shallots (chopped)
- 2–3 garlic cloves (unpeeled)
- ½ teaspoon saffron threads soaked in 3 tablespoons hot water
- 200 ml vegetable stock
- 200 ml vegan cream (for cooking or heavy cream alternative)
- 2 tablespoons grated vegan parmesan or nutritional yeast
- ½ tablespoon apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 500 g dry pasta (your choice, like penne, rigatoni, or spaghetti)
For the Topping:
- 16 to 20 fresh mint leaves (washed and dried (optional))
- 50 g raw pine nuts
- 1 handful golden raisins
- 1 tablespoon vegan butter
- Freshly cracked black pepper (to taste)
- Grated vegan parmesan (optional)
- Oil for frying (for mint leaves and pine nuts)
Instructions
For the Butternut Squash Sauce:
- Roast the vegetables: Preheat your oven to 400°F (200°C). Spread the diced butternut squash, chopped shallots, and garlic cloves (leave the peels on) on a baking sheet. Pour 2 tablespoons of olive oil on top, and add salt and pepper to taste. Roast for 25-30 minutes, or until the squash is tender and starting to caramelize. Remove the garlic peels once cooked.
- Prepare the saffron: Soak the saffron threads in 3 tablespoons of hot water and let it steep for at least 10 minutes.
- Blend the sauce: In a blender or food processor, combine the roasted butternut squash, shallots, garlic, saffron (including the water), vegetable stock, vegan cream, vegan parmesan (or nutritional yeast), and apple cider vinegar. Blend until smooth and creamy. Season with salt and pepper to taste.
- Cook the pasta: Cook the dry pasta according to package instructions in salted water. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
- Combine the sauce and pasta: In a large skillet, heat the butternut squash sauce over medium heat. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
For the Topping:
- Fry the mint leaves (optional): In a small pan, heat enough oil to cover the bottom. Once hot, fry the mint leaves in batches for 10-20 seconds until crispy. Drain them on paper towels.
- Toast the pine nuts: In a dry skillet, lightly toast the pine nuts over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Set aside.
- Sauté the raisins: In the same skillet, melt 1 tablespoon of vegan butter and sauté the golden raisins until they puff up slightly, about 1-2 minutes. Set aside.
To Serve:
- Assemble the dish: Plate the pasta and top with crispy fried mint leaves, toasted pine nuts, sautéed raisins, freshly cracked black pepper, and extra vegan parmesan if desired.
- Serve hot : and enjoy this vibrant and rich dish!
Notes
- The fried mint is optional but adds a unique crunch and flavor.
- Use gluten-free pasta to adapt the recipe for gluten sensitivities.
- You can substitute saffron with turmeric for color and a mild earthy flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of vegetable stock or water.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Mediterranean-inspired