Let’s Get Saucy: Vegan Spaghetti Squash Pasta in a White Wine Cream Sauce

Let’s Get Saucy: Vegan Spaghetti Squash Pasta in a White Wine Cream Sauce

Spaghetti Squash is an amazing replacement for any type of noodle or pasta. It’s gluten-free, low-carb, and keto. While low in calories, it’s a great source for fiber, vitamin C, manganese, and vitamin B6.

1 Cup of Spaghetti Squash provides:

  • 42 calories
  • 10 grams of carbohydrates
  • 2.2 grams of fiber
  • 1 gram of protein
  • 0.5 grams of fat

I use this substitute a lot in Asian dishes like my Spaghetti Squash Chow Mein. This “pasta” dish was my first attempt at using these noodles combined with a vegan cream sauce. The result was incredible. I adapted this recipe from Minimalist Baker but put a #nourished twist by subbing the pasta noodles for spaghetti squash and adjusted the measurements.

The sauce is made up of unsweetened almond milk, nutritional yeast, vegan mozzarella, corn starch, Jordan Winery 2018 Chardonnay, and a ton of garlic. I started making it in a sauce pan then transferred it to a blender to get an even consistency. Once blended completely, pour the mixture back in the sauce pan to thicken the sauce. You can add more almond milk if needing a thinner consistency or more corn starch to thicken.

The sauce mixed with the spaghetti squash noodles is so flavorful you can honestly eat this on its own. I added roasted brussels and sausage for the meat eater to make the dish a bit more dense with nutrients. If you love heat, I would recommend topping this with chili flakes.

Let’s Get Saucy: Vegan Spaghetti Squash Pasta in a White White Cream Sauce

Serves 2

  • 1 large spaghetti squash
  • 2 cups brussels sprouts, halved
  • 2 tbsp olive oil
  • 6 large garlic cloves, finely chopped
  • 1/3 cup dry white wine (I used Jordan Winery 2018 Chardonnay)
  • 4 tbsp cornstarch
  • 1 3/4 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp vegan butter
  • 1/4 cup vegan cheese (I used mozzarella)
  • salt and pepper to taste
  • 2 tbsp Italian seasoning

Method

  1. Preheat oven to 350F. Cut squash length wise then scoop out seeds with a spoon (see picture). Coat in a bit of olive oil, salt, pepper, and Italian seasoning. Lay squash face up on a baking sheet and pop in the oven for 45 minutes. When squash is done, use a fork to scoop out the “noodles” into a large bowl, set aside.
  2. Wash the Brussels sprouts then cut into halves. Add sprouts to a large bowl, coat with olive oil, salt and pepper. On a separate baking sheet, lay sprouts out then pop in the same oven for about 20 minutes. Set aside when done.
  3. In a large skillet on medium heat, add olive oil and all of the chopped garlic. Cook until slightly golden brown (about 4 minutes) then add wine. Make sure to step back from the pan a bit as this may flame at first. Stir frequently until wine has reduced (5-10 minutes). In the same pan, add corn starch, vegan butter, and almond milk. Stir together.
  4. Transfer this mixture into a blender or food processor. Add nutritional yeast, vegan cheese, salt and pepper. Blend until smooth. Ensure to taste to see if any seasoning needs to be added.
  5. Transfer this mixture back into the same skillet as prior. Cook on medium heat until it bubbles, stir frequently. This is going to thicken the sauce. If needing to thin the sauce, add almond milk. If needing to thicken the sauce, add a bit more corn starch and increase the heat.
  6. Add squash noodles and brussels into the skillet. Stir mixture until all noodles are evenly coated in the cream sauce. Add additional vegan cheese if desired. If adding meat, this will be the time to add as well.
  7. Once cooked on low heat for about 10 minutes, you are ready to serve! This can also be stored in the fridge for a few days for tasty leftovers. Don’t forget to pair dinner with Jordan Winery’s 2016 Cabernet Sauvignon!