Name: Creamy Butternut Squash Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup raw cashews, soaked in boiled water; 1 1/2 cups vegetable stock; 2 cups roasted butternut squash cubes; 2 1/2 tablespoons white miso; 2 tablespoons nutritional yeast; 1/2 lemon, juiced; Salt and pepper to taste; 12 ounces of your favorite pasta (I used penne); 1 tablespoon olive oil; 1 medium sized onion, finely chopped; 2 leeks, cleaned and chopped; 6 cloves of garlic, minced; 2 tablespoons fresh sage, chopped; 3/4 cup dry white wine; Salt and pepper to taste

Creamy Butternut Squash Pasta

buttnerut squash pasta with fresh sage and a glass of white wine

Vegan creamy butternut squash pasta recipe with fresh chopped sage. Delicious, easy to make, and cozy pasta dinner.

Author: Plant & Vine
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Pasta
Method: Saute
Cuisine: American, Vegan, Italian

Ingredients

Butternut Squash Sauce:

1/2 cup raw cashews, soaked in boiled water
1 1/2 cups vegetable stock
2 cups roasted butternut squash cubes
2 1/2 tablespoons white miso
2 tablespoons nutritional yeast
1/2 lemon, juiced
Salt and pepper to taste

Pasta:

12 ounces of your favorite pasta (I used penne)
1 tablespoon olive oil
1 medium sized onion, finely chopped
2 leeks, cleaned and chopped
6 cloves of garlic, minced
2 tablespoons fresh sage, chopped
3/4 cup dry white wine
Salt and pepper to taste

Instructions

Peel, seed, and cube your butternut squash into 1/4 inch cubes. Place on a tinfoil-lined baking sheet and roast in a 400 degrees F oven for 25 minutes, until tender when pierced by fork. Flip squash halfway through cooking. Set aside.
While squash is baking, bring water to a boil (enough to completely submerge cashews). Once boiling, remove water from heat and add raw cashews. Let sit in boiled water for 20 minutes to soften.
Bring a pot of salted water to a boil. Add pasta and cook until al dente. Strain pasta.
Once cashews are softened, drain cashews and place cashews, vegetable stock, roasted squash, miso, nutritional yeast, and lemon juice in a Vitamix or food processor. Blend until smooth.
Sauté onions and leeks in olive oil over medium heat. Cook for 3-5 minutes. Add garlic, sage, salt, and pepper, cooking 3 additional minutes, until aromatic. Add wine. Bring to a low boil – reduce heat and simmer until wine cooks down, about 3-6 minutes.
Reduce heat, and add butternut squash sauce and cooked pasta. Mix well. If sauce is too thick, add small increments of water until desired consistency achieved.
Serve with fresh cracked black pepper and additional chopped sage.
Store leftovers in refrigerator in covered container up to 4 days.

Notes

*Recipe is a guide. Adapt as desired.

Keywords: butternut squash pasta, vegan butternut squash pasta, creamy butternut squash pasta

Find it online: https://www.plantandvine.com/creamy-butternut-squash-pasta/