Looking for a way to add a fun, delicious twist to your favorite type of pasta? This recipe combines all of the healthy goodness of white navy beans and acorn squash into a light, fluffy cream that will not fail to delight your palate. The resulting sauce is an excellent addition to both pasta and noodles.

This Vegan Acorn Squash Pasta is both delicious and full of healthy nutrients. With just ten ingredients, this sauce is high in protein and fiber. It is also free of soy, nuts, eggs, and dairy, making it perfect for vegans. You can give the recipe a gluten-free spin by changing the type of pasta or noodles you use.

Though the recipe is decadent on its own, it also pairs well with a side of fresh veggies or any crispy bruschetta that you like.

This recipe for Vegan Acorn Squash Pasta uses nutritional yeast fortified with B12. Not only does this give you the health benefits of the vitamin, but it also helps mimic the taste and texture of cheese. But if you don’t feel like running to the store to get nutritional yeast, relax — the dish will still turn out great.

Here is how you can prepare this mouth-watering Vegan Acorn Squash Pasta.


  • ½ tbsp canola oil
  • 5 chopped large garlic cloves
  • 1 cup (125 g) chopped onion
  • 1 cup (135 g) chopped carrots
  • 1.5 cups (268 g) cooked or canned white navy beans
  • 3 cups (425 g) cooked acorn squash cubes (chopped), either steamed or roasted (or you can use a small acorn squash with raw weight of 583 g)
  • ¾ tsp salt
  • ¾ tsp pepper
  • ¾ cup water or vegetable broth for more flavor
  • 2 tbsp vitamin B-12 fortified nutritional yeast
  • 1 box fusilli pasta or whole wheat spaghetti noodles or gluten-free pasta

Optional or Additional Toppings You Can Use:

  • chopped pecan nuts or walnuts
  • handful of vegan cheese shreds (for a more ‘cheesy’ flavor)
  • roasted pumpkin seeds
acorn squash pasta bowl


Prep the beans and squash

1. Whether you’re using canned white navy beans or you boiled them yourself, you need to rinse and drain them. Then, place the required amount in a bowl.

2. Grab one small acorn squash. Wash it, then cut it in half, starting at the stem. Remove the seeds with a spoon. Now, there are two ways you can go about cooking the squash.


Get a steamer pot, fill it with water, and turn up the heat. When steam starts coming out, place the two halves of the squash inside. Let them steam for 10 minutes or so. You can test whether the squash is cooked by poking it with a fork. If the flesh is soft to the touch, then it’s ready. If not, let it cook for a few extra minutes.


Preheat your oven to 350F (177C). While it’s warming up,  cut the squash into semicircles of 1 to 1.5 inches. You can add some olive oil to the slices to make them extra tender.

Line a baking sheet with foil or grab a glass baking pan and place the acorn squash slices there. Cook them for 40 to 50 minutes (or less, if they pass the fork test). You can use the time while the squash is roasting to prep the other ingredients for this Vegan Acorn Squash Pasta.

The pasta and veggies

3. Follow the instructions on the packaging of the pasta to boil it. Drain the pasta, then set it aside.

4. Chop the carrots, onions, and garlic into small pieces.

Add half a tablespoon of cooking oil to a large skillet or saucepan and warm it up on medium heat. Then throw in the veggies and cook them for 8 minutes or so.

5. Add the cooked white navy beans to the sautéing veggies. Throw in a dash of salt and pepper, to taste. Cook them together for 2–3 minutes, then remove the skillet from the stove.

Putting it all together

6. Once your squash is done steaming or roasting, take it out and let it cool. If you chose to steam the squash, it’s a good idea to peel its skin off with a peeler or knife. If you roasted the squash, there’s no need to worry about the skin.

Next, it’s time to chop the acorn squash. Ideally, you should end up with around 3 cups of chopped squash cubes.

7. To combine everything into a smooth cream, you’d need a food processor or blender. First, add the sautéed vegetables and beans to the bowl of the food processor. Then, mix in the squash cubes. Add some water or vegetable broth — this will determine how thick the final sauce will be.

Now blend everything. Then, add the nutritional yeast and any extra seasoning, and mix everything until well-combined.

Pour some of the creamy goodness over a serving of pasta or noodles, add a dash of shredded vegan cheese, and voilá! You’re ready to enjoy a delicious plate of Vegan Acorn Squash Pasta!