Creamy Butternut Squash Pasta

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

5 from 1 reviews

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


Butternut Squash Sauce:



  1. 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.
  2. Bring a pot of salted water to a boil. Add pasta and cook until al dente. Strain pasta.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with fresh cracked black pepper and additional chopped sage.
  7. Store leftovers in refrigerator in covered container up to 4 days.


*Recipe is a guide. Adapt as desired.

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