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Creamy Vegan Butternut Squash Pasta

A delightful dish that combines roasted butternut squash with pasta for a luxurious, plant-based meal.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium Butternut squash, roasted and blended (can substitute with pumpkin puree for a different flavor)
  • 8 oz Pasta of choice (try spaghetti or penne; gluten-free options available)
  • 1 package Veggie sausage, sliced (substitute with any favorite plant-based protein)
  • 1 tablespoon Olive oil (for cooking the sausage; avocado oil can be used instead)
  • Fresh sage leaves, to taste (for frying; you can use other herbs like thyme or rosemary)
  • Salt and pepper, to taste
  • Nutritional yeast, optional (add for extra flavor; alternatively, use vegan cheese)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it on a baking sheet. Roast until tender, about 25-30 minutes.
  2. Once roasted, allow the squash to cool slightly before blending it until smooth. You may add a little water if necessary to achieve a creamy consistency.
  3. Meanwhile, cook the pasta according to package instructions. Drain and set aside when done.
  4. In a skillet, heat the olive oil over medium heat. Add the sliced veggie sausage and cook until browned, about 5-7 minutes.
  5. Stir in the blended butternut squash and allow it to warm through, mixing everything together well.
  6. Toss the cooked pasta with the squash sauce. Season with salt, pepper, and nutritional yeast if desired.
  7. In a separate pan, fry the fresh sage leaves in a little olive oil until crispy, about 1-2 minutes.
  8. Serve the pasta topped with crispy fried sage leaves for an added touch of flavor and crunch.

Notes

Ensure the butternut squash is fully roasted before blending for maximum creaminess. Don’t rinse your pasta after draining; this keeps the starch to help the sauce cling better.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: vegan pasta, butternut squash, comfort food, plant-based meal, Italian cuisine