Description
Enjoy this creamy vegan butternut squash pasta in just 30 minutes! Perfect for a cozy, healthy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pounds butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettuccine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
Instructions
- Warm the Oil: In a large skillet, warm the olive oil over medium heat. Once the oil is shimmering, add the chopped sage and toss to coat. Allow the sage to fry until it becomes crispy, then transfer it to a small bowl. Lightly sprinkle with salt and set aside.
- Add Vegetables: In the same skillet, add the butternut squash pieces, chopped onion, pressed garlic, and red pepper flakes. Season with salt and freshly ground black pepper. Cook while stirring occasionally until the onion is translucent, about 8 to 10 minutes.
- Incorporate Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the squash is soft and the liquid has reduced by half, which should take about 15 to 20 minutes.
- Prepare the Pasta: While the squash is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, stirring occasionally. Remember to reserve 1 cup of the pasta cooking water before draining.
- Blend the Sauce: Once the squash mixture is cooked, remove it from heat and let it cool slightly. Transfer the contents of the skillet into a blender, being cautious of the hot steam. Purée the mixture until smooth, then season with additional salt and pepper as needed.
- Combine Pasta and Sauce: In the reserved skillet, combine the cooked pasta, butternut squash purée, and ¼ cup of the reserved cooking liquid. Cook over medium heat, tossing the pasta to coat it in the sauce, adding more pasta cooking water as needed until the sauce is creamy and coats the pasta. This should take about 2 minutes.
- Serve: Dish out the pasta into individual bowls, topping each serving with the crispy fried sage, a sprinkle of black pepper, and optional shaved Parmesan or Pecorino, along with a dash of smoked salt if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Calories: 400
Keywords: Vegan Pasta, Butternut Squash, Comfort Food, Healthy Eating, Fall Recipes