Vegan Butternut Squash and Sage Pasta Recipe

Autumn’s bounty is calling, and what better way to answer than with a creamy, comforting, and completely vegan butternut squash and sage pasta? This recipe is not only delicious and satisfying but also surprisingly easy to make. Perfect for a weeknight dinner or a cozy weekend meal, it’s sure to become a new favorite in your household.

This dish gets its creamy texture from the butternut squash itself, roasted to sweet perfection and then blended into a smooth, luscious sauce. No dairy needed! Nutritional yeast adds a cheesy depth of flavor, while the fresh sage provides an earthy, aromatic counterpoint to the squash’s sweetness. The result is a symphony of flavors that will tantalize your taste buds.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound pasta (penne, rotini, or your favorite shape)
• 1/4 cup olive oil
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup nutritional yeast
• 1/4 cup vegetable broth (optional, for thinning the sauce)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash is roasting, cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
3. Once the squash is roasted, transfer it to a blender or food processor. Add the nutritional yeast and blend until smooth. If the sauce is too thick, add vegetable broth or a little pasta water to reach your desired consistency.
4. In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the chopped sage and cook for 1-2 minutes, until fragrant. Be careful not to burn the sage.
5. Add the butternut squash sauce to the skillet and stir to combine with the sage oil.
6. Add the cooked pasta to the skillet and toss to coat with the sauce. Add a little pasta water if needed to create a creamier consistency.
7. Season with salt and pepper to taste. Serve immediately and enjoy!

Tips and Variations:

• Add some toasted pumpkin seeds or walnuts for extra crunch.
• A pinch of red pepper flakes can add a touch of heat.
• For a richer flavor, roast a head of garlic along with the butternut squash.
• Feel free to substitute other types of pasta, such as spaghetti or fettuccine.

This vegan butternut squash and sage pasta is a delicious and easy way to enjoy the flavors of fall. Give it a try and let us know what you think in the comments below!

Ingredients:
Butternut squash, olive oil, salt, pepper, pasta, fresh sage leaves, nutritional yeast, vegetable broth

Tags:
Vegan, Butternut Squash, Sage, Pasta, Recipe, Vegan Pasta, Butternut Squash Pasta, Sage Pasta, Fall Recipe, Autumn Recipe, Vegan Recipe, Easy Recipe, Weeknight Dinner, Comfort Food, Plant-Based, Dairy-Free, Nutritional Yeast, Roasted Butternut Squash, Italian Food, Pasta Recipe