Grammy's Kitchen · Carbonara · Creamy Vegan Butternut Squash Carbonara
One of 156 carbonara recipes we measured
from www.eatingwell.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 2 cooks on www.eatingwell.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
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Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups) |
| 150 g | 1 medium onion, chopped |
| 12 g | 4 cloves garlic, divided |
| 33 g | 2 tablespoons tomato paste |
| 27 g | 2 tablespoons extra-virgin olive oil, divided |
| 6 g | 1 teaspoon salt, divided |
| 1 g | 0.25 teaspoon ground pepper |
| 454 g | 1 pound whole-wheat spaghetti |
| 60 g | 0.5 cup almonds, coarsely ground |
| 6 g | 1 tablespoon chopped fresh sage |
| 240 g | 1 cup "no-chicken" broth or vegetable broth, warmed |
| 28 g | 3 tablespoons nutritional yeast |
Method: 6 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A bit late to the game, but I couldn't let this recipe stand with a single 2 starred review. Made this on one of the first days of fall and it completely hit the spot for warm autumnal comfort food. Only 4 stars because there was a little something "baby foodi” — a cook, 4★
“I thought this was delicious. Butternut squash is the star of the show and makes for a creamy, delicious, plant-based replacement to traditional carbonara ingredients. We ate it all up!” — a cook, 5★