Creamy Butternut Squash Pasta
Vegan creamy butternut squash pasta recipe with fresh chopped sage. Delicious, easy to make, and cozy pasta dinner.
- 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/