This Fall Butternut Squash Vegan Tortellini is a healthy and delicious Fall dinner. Easy and quick to make, this 30 minute dinner will please the whole family!
This Fall Butternut Squash Vegan Tortellini is the ultimate Fall comfort dish. It is so cozy and warm and comes together in just 30 minutes. This dish is healthy and full of plant-based power nutrients. One of the things I love most about this season is all of the wonderful in-season vegetables. I have to be honest, I am partial to Fall vegetables, Summer gets all the credit for the in-season produce but in my opinion, Fall is where it is at. I love cozy and warming meals. The kind that makes you just want to curl up in a blanket and enjoy the weather. This cozy dish fits the bill perfectly.
For some other great Fall recipes, check out this Pumpkin Beyond Beef Chili or this Vegetarian Scotch Broth.
The Ingredients in this recipe are easy to find at most grocery stores. This is also a great budget meal!
- Vegan Sausage Crumbles
- Petite Diced Tomatoes
- Vegan Heavy Whipping Cream
- Yellow Onion
- Butternut Squash
- Vegan Tortellini
- Italian Seasoning
Please see the recipe card for quantities.
If you are using whole butternut squash, start by dicing and peeling your squash. To do this, cut off the ends of the squash and then using a vegetable peeler, peel the squash. Once the squash is peeled, slice it in half lengthwise and then slice each half widthwise. Scoop out the seeds and dice. For this recipe, I used already precut squash so it made it faster and no dicing was needed.
Bring a large pot of water to boil, remember to salt generously. Boil the vegan tortellini according to package directions.
While the tortellini is boiling, start on the rest of the dish. Dice the onion and add the onion and butternut squash to a pan with 1 tbs olive oil.
Over medium heat saute until the onion is tender and the squash is softened. About 5-7 minutes.
Add the vegan sausage crumbles, diced tomatoes, and spices and stir to combine. Cook for an additional 3 minutes. Add the vegan heavy cream and bring it to a boil.
Once the mixture is boiling, reduce to a simmer and add the fresh spinach. Stir until the spinach wilts.
When the vegan tortellini is done, drain the tortellini and then add it into the skillet with the sauce. Stir everything to combine and serve immediately.
Hint: It is so much easier to use prepackaged, pre-cut butternut squash. However, if you don't have access to that, I recommend always keeping a sharp vegetable peeler on hand and always using sharp knives. Dull knives can cause serious injury.
Can this pasta dish be made keto?
Of course, because this is a pasta dish, the tortellini will be high in carbs. For the same taste and flavor, you can sub out the tortellini for your favorite low-carb pasta such as Hearts of Palm Pasta.
Can this tortellini dish be made gluten-free?
Yes! Gluten-Free options have come such a long way in recent years! Just sub out the vegan tortellini for a gluten-free option such as this.
Can this tortellini dish be nightshade-free?
A lot of people don't think of the effect that nightshades have on some people but some people cannot tolerate them. To make this dish nightshade-free, just leave out the diced tomatoes.
- Spicy - Add some crushed chili peppers to the sauce to kick up the heat
- Sweet Potato - If you aren't a fan of butternut squash, sub it out and try subbing in sweet potato to still get the Fall vibe.
- Low Sodium- To make this dish low sodium, use low sodium diced tomatoes or dice up some fresh ones! In addition, omit the salt from the dish.
Check out this other delicious pasta dish here!
Equipment can have a big impact on how a recipe turns out. I live and breathe by my cast iron skillet. If you get one thing during your cooking journey, it should be a cast-iron skillet. These things will last for years, my grandma still uses one that has been passed down in the family since the 1800s. These things are indestructible. Additionally, this is my favorite dutch oven to use for boiling my pasta.
Store the pasta in an airtight container for up to three days. Just a reminder that the tortellini will soak up the sauce the longer it is in the refrigerator. I recommend adding just a touch of veggie broth or vegan heavy cream before reheating to rehydrate the dish.
These ingredients don't stand up well to freezing.
Sharp knives are key when it comes to working with gourds. I recommend you get your knives sharpened a couple of times a year. You can sharpen them at home with this, or take them somewhere to get them sharpened.
Fall Butternut Squash Vegan Tortellini
- 10 ounces Vegan Sausage Crumbles
- 28 ounces Petite Diced Tomatoes
- 1 cup Vegan Heavy Whipping Cream
- 1 medium Yellow Onion
- 2 cup Spinach
- 1 cup diced Butternut Squash
- 2 packages Vegan Tortellini
- 1 teaspoon Sage
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Italian Seasoning
- If you are using whole butternut squash, start by dicing and peeling your squash. To do this, cut off the ends of the squash and then using a vegetable peeler, peel the squash. Once the squash is peeled, slice it in half lengthwise and then slice each half widthwise. Scoop out the seeds and dice. For this recipe, I used already precut squash so it made it faster and no dicing was needed.
- Bring a large pot of water to boil, remember to salt generously. Boil the vegan tortellini according to package directions.
- While the tortellini is boiling, start on the rest of the dish. Dice the onion and add the onion and butternut squash to a pan with 1 tbs olive oil.
- Over medium heat saute until the onion is tender and the squash is softened. About 5-7 minutes.
- Add the vegan sausage crumbles, diced tomatoes, and spices and stir to combine. Cook for an additional 3 minutes. Add the vegan heavy cream and bring it to a boil.
- Once the mixture is boiling, reduce to a simmer and add the fresh spinach. Stir until the spinach wilts.
- When the vegan tortellini is done, drain the tortellini and then add it into the skillet with the sauce. Stir everything to combine and serve immediately.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Megan Ellam says
Oh, this looks ahhmazing! I love butternut and will absolutely give this a try. Thanks for sharing.
I hope you enjoy!
this is such a delicious meal to make! Super easy, and it keeps you full! Perfect for non-vegans too 🙂
So glad you enjoyed it!
The perfect weeknight dinner for fall! My family absolutely loved this recipe and the kids had no idea it was vegan. I love how simple and quick it is to prepare. Thanks
So glad everyone enjoyed it!
What a fabulous recipe! It was so creamy and delicious, a perfect recipe for Fall! I love that it was so healthy too! I will be making this butternut squash tortellini again and again! Thanks!
This butternut squash vegan tortellini is perfectly creamy and flavorful! I love that it's easy to make and doesn't require too many ingredients. I'll be making this for weeknight dinners often!
These butternut squash tortellini were so good! The creaminess from the heavy whipping cream takes this dish to another level! Thank you for sharing I will make this soon again!
This looks absolutely delicious! thanks for the recipe
This Fall Butternut Squash Vegan Tortellini is so delicious and perfect for fall! Everyone loved it!
This is such a delicious meal. Perfect for autumn nights… thanks for sharing
This is such a lovely dinner idea. Packed with flavor and super delicious. Easy to make too. I'm making this for sure. Thanks for the recipe.
I hope you enjoy it! It was a favorite in our house!
Oh this looks soooo good! Can't wait to try out your recipe! Thanks for the great idea!
Oh my! This looks like the perfect fall recipe! I love butternut squash and pairing it with tortellini sounds delicious!
This was amazing! My husband said it was the first time that he actually enjoyed eating butternut squash! It was so easy to make. Thanks so much for sharing!
Tortellini is my favourite type of pasta and when I saw this recipe I knew I had to make it. So delicious, we all devoured it. Great recipe.
Andrea White says
YAS! I need this in my life right now! Looks incredible!
I am always looking for easy dinner ideas! I love how simple this vegan tortellini is to make and that it doesn't lack any flavor!
loving all the colors, so healthy and delicious too!
This dish is so hearty and delicious - I just love the flavours. My best friend is vegan and she adored it also!
Easy to make and delicious! This was a big hit in my house! Five stars from the husband and my squash-hating daughter even went back for seconds, lol.
This tortellini dish is so delicious my mouth is watering just thinking about it! Amazing recipe!
Total comfort food! So hearty and flavorful!
I'm with you on the cozy comforting nature of autumn veg. There's such an abundance of it too. And I absolutely adore squash. What a delicious midweek dinner.