Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon.
Updated on September 19, 2023
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Ingredients
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1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)
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1 medium onion, chopped
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4 cloves garlic, divided
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2 tablespoons tomato paste
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2 tablespoons extra-virgin olive oil, divided
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1 teaspoon salt, divided
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¼ teaspoon ground pepper
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1 pound whole-wheat spaghetti
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½ cup almonds, coarsely ground
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1 tablespoon chopped fresh sage
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1 cup “no-chicken” broth or vegetable broth, warmed
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3 tablespoons nutritional yeast
Directions
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Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.
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Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.
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Meanwhile, cook spaghetti according to package directions. Drain.
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Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.
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When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.
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Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.
Originally appeared: EatingWell.com, August 2018; updated October 2022
Nutrition Facts (per serving)
| 137 | Calories |
| 4g | Fat |
| 21g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Serving Size 1 cup |
|
|
Calories 137 |
|
| % Daily Value * | |
|
Total Carbohydrate 21g |
8% |
|
Dietary Fiber 3g |
9% |
|
Total Sugars 1g |
|
|
Protein 5g |
10% |
|
Total Fat 4g |
5% |
|
Saturated Fat 0g |
2% |
|
Vitamin A 2164IU |
43% |
|
Vitamin C 4mg |
4% |
|
Folate 72mcg |
18% |
|
Sodium 156mg |
7% |
|
Calcium 25mg |
2% |
|
Iron 1mg |
6% |
|
Magnesium 27mg |
6% |
|
Potassium 154mg |
3% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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