Vegan Butternut Squash Pasta
This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant!
Nutrition Facts
Ingredients
Instructions
Bring a large pot of water to a boil and cook the pasta according to package directions.
In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
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Reviews from the Original Source
Almost identical recipe as Cookie and Kate…which came first. Both are good.
This was soooooo yummy. I added a bit of vegan cream leftover from Marry Me Tofu!
I’m wondering if I could freeze the sauce in batches?
Hi Sam,
This recipe is a nice warm up for Tĥanksgiving dinner! I used linguine pasta and garnished with the sage leaves
I love how I can just type an ingredient into your search bar and something delicious and easy comes up every single time...and I can make it no matter where I am in the world. I had leftover pumpkin, already roasted so I just weighed out the amount you call for and made this meal in the time it took to boil some pasta. Thank you for all the delicious recipes. You're my go-to every time. xx
Sam to the rescue again! I had a butternut squash from my CSA that I had to eat, and Sam had the perfect recipe for it! This sauce is so easy and delicious, and the fried sage on top was a super neat and tasty addition. This recipe reminded me of a carrot soup recipe that my aunt gave me years ago, so I can totally envision this as a soup, too. Yum!
Wow! This comes out so creamy! I love it.
I enjoyed the recipe very much, I didn't expect so few ingredients to make this flavour.
I would recommend adding come chopped walnuts or something similar - for the crunch. (or not overcooking the pasta like I did)
Unbelievably fantastic recipe. Will definitely be making it again soon. Huge hit with my non-vegan mother too. I couldn't believe how easy this recipe was and immediately sent it to a newly vegan friend, as it's such a good, easy, delicious recipe. The sage was a lovely addition, but I think it would still be amazing without it. Definitely adding this recipe into my go-tos.
Very creamy and a nice change from tomato sauce.
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