Roasted Broccoli & Mushroom Pasta with a Creamy Butternut Squash Sauce

Roasted Broccoli & Mushroom Pasta with a Creamy Butternut Squash Sauce

Prep Time: 20 Minutes Cook Time: 40 minutes Total Time: 1 hour

Yield: 4-6 servings



  • 2 tablespoons of olive oil.
  • 1 cup button crimini mushrooms (approx 227g or 8oz).
  • 1 head of broccoli.
  • 2 tablespoons olive oil.
  • 1 teaspoon salt.
  • 1/2 teaspoon black pepper.
  • 1 teaspoon dried thyme.
  • 1/2 teaspoon dried sage.
  • 1/2 teaspoon onion powder.
  • 1/2 teaspoon garlic powder.
  • 1/4 teaspoon paprika.
  • 2-3 fresh sprigs of thyme.
  • 1 package of your favorite pasta (approx. 454g or 16oz).



  • 1 medium butternut squash.
  • Generous sprinkle of salt and pepper.
  • 1/8 teaspoon ground nutmeg.
  • 1 cup soaked cashews.
  • 1/4-1/2 cup water (depending on the power of your blender and desired consistency).
  • 2 tablespoons lemon juice.
  • 1/4 teaspoon dried thyme.
  • 1/8 teaspoon cinnamon.
  • 2 tablespoons soy sauce.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon pepper.
  • *1/3 cup pasta water.



  • I Soak the cashews either overnight or at least 4 hours*
  • Preheat the oven to 400 then prepare the butternut squash for roasting by cutting it in half then scooping out the seeds (set aside for roasting) and pulp. Using a sharp knife, score the squash in a diamond pattern then place on a large baking dish with the skin side down. Drizzle with approximately 1/2 of a tablespoon of olive oil then sprinkle the spices (salt, pepper and nutmeg). Set aside.
  • Prepare the broccoli and mushrooms by cutting bite sized florets from the broccoli stalk and halving the button mushrooms. Throw both in a mixing bowl then toss with the remaining olive oil plus the spices and fresh sprigs of thyme. Then place in a large baking dish or sheet pan.
  • Place both baking dishes in the oven and bake for 25-35 minutes, Once baked set them aside.
  • Place cashews in a bowl and pour hot water over them then cover and let sit for 20 minutes. *This is a quick way to soften cashews if you haven’t soaked them overnight .
  • Cook the pasta at this time and reserve some of the water.
  • Add to a blender the cashews, one half of the squash and the rest of the sauce ingredients. Blend everything till a smooth sauce consistency is achieved. Taste the sauce and adjust seasoning if needed.
  • Heat the sauce in a large pot over low heat then add the mushrooms and broccoli, mix and coat them with the sauce, finally add the pasta and toss everything together. Taste the pasta and adjust seasoning if necessary.
  • Garnish with fresh thyme and serve.
  • Enjoy!
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