The Vegan Butternut Squash & Sage Pasta is comforting and hearty. We made this recipe with butternut squash, olive oil, maple syrup, cinnamon, pasta, vegan butter, sage, vegan Parmesan, seasoning, vegetable broth, vegan cooking cream, lemon juice, nutmeg, and walnuts. This dish contains 17 grams of protein and 620 calories per serving. Takes 45 minutes to prepare this meal. Store this Vegan Butternut Squash & Sage Pasta for three days in the refrigerator. We may serve this dish with Italian arugula salad, lemon kale salad, garlic roasted broccoli, vegan garlic bread, rosemary focaccia, lemon roasted asparagus, or cucumber tomato salad.
STATS:
- Calories: 620 kcal
- Prep time: 15 minutes
- Serving size: 1½ cups
- Cook time: 30 minutes
- Cuisine: Italian
- Total time: 45 minutes
- Course: Main
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Large baking sheet
- Large skillet
- Blender
- Colander
- Measuring cups and spoons
- Spatula
- Baking paper
- Large pot
INGREDIENTS:
ROASTED BUTTERNUT SQUASH:
- Quarter tsp black pepper
- 4 cups cubed butternut squash
- Half tsp ground cinnamon
- 2 tbsp extra-virgin olive oil
- Half tsp kosher salt
- 1 tbsp maple syrup
- Half tsp garlic powder
SAGE PASTA:
- Half cup grated vegan Parmesan
- 12 oz rigatoni
- Half cup reserved pasta water
- 3 tbsp vegan butter
- Quarter tsp red pepper flakes
- 2 tbsp sliced sage leaves
- Half tsp kosher salt
- 3 minced garlic cloves
- Quarter tsp black pepper
CREAMY SQUASH SAUCE:
- Half cup vegetable broth
- 1 cup roasted butternut squash
- Quarter cup unsweetened vegan cooking cream
- 1 tbsp lemon juice
- Quarter cup grated vegan Parmesan
- Pinch of sea salt
- Quarter tsp nutmeg
GARNISH:
- Crispy sage leaves
- Toasted walnuts
- Freshly grated vegan Parmesan
- Freshly cracked black pepper
- A drizzle of extra-virgin olive oil
INGREDIENT NOTES:
BUTTERNUT SQUASH:
- It gives the pasta a naturally sweet flavor and creamy texture. This squash becomes tender and caramelized when we roast it. You can use pumpkin squash as an alternative.
MAPLE SYRUP:
- Maple syrup adds gentle sweetness and makes the squash caramelize while roasting. You can utilize agave syrup as another option.
CINNAMON:
- Cinnamon adds warm flavor and complements the natural sweetness of the squash. You can use a small pinch of allspice instead.
VEGAN BUTTER:
- Vegan butter makes a rich base for the sage and garlic sauce. Utilize olive oil if vegan butter is not available.
VEGAN PARMESAN:
- Vegan Parmesan adds a salty, cheesy flavor and makes the sauce richer. You can use nutritional yeast for a lighter cheesy flavor.
UNSWEETENED VEGAN COOKING CREAM:
- Vegan cream gives the squash sauce a rich and creamy texture. You can use unsweetened oat cream, soy cream, or cashew cream as a substitute.
LEMON JUICE:
- Lemon juice brightens the sauce and balances its creamy and sweet flavors. You can use a small amount of white wine vinegar instead.
WALNUTS:
- Toasted walnuts add a crunchy texture that contrasts with the creamy pasta. You can include pumpkin seeds for a nut-free version.
INSTRUCTIONS:
- First, cover the sheet with baking paper & warm the oven to 425°F.
- Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, garlic powder, salt, and pepper.
- Roast a single layer of squash on the sheet for 30 minutes, turning halfway.
- Reserve one cup of roasted squash for the sauce and boil salted water in the pot.
- Cook the pasta as per package guidelines and reserve half a cup of water, then drain the pasta.
- Blend reserved roasted squash, vegetable broth, vegan cream, lemon juice, vegan Parmesan, nutmeg, and sea salt in the blender.
- Melt the vegan butter in the skillet and cook sage for two minutes.
- Cook garlic and red pepper flakes for 30 seconds, then pour in the squash sauce and simmer the ingredients for 3 minutes.
- Toss the drained pasta in the skillet and add reserved pasta water.
- Stir in the remaining vegan parmesan, salt, black pepper, and roasted butternut squash.
- Lastly, serve the dish with crispy sage, toasted walnuts, vegan parmesan, black pepper, and a drizzle of olive oil.
SERVING SUGGESTIONS:
SALADS:
- Italian Arugula Salad
- Lemon Kale Salad
- Apple Walnut Salad
- Mediterranean Chickpea Salad
ROASTED VEGETABLES:
- Garlic Roasted Broccoli
- Balsamic Brussels Sprouts
- Roasted Green Beans
- Garlic Herb Carrots
BREAD:
- Vegan Garlic Bread
- Rosemary Focaccia
- Whole-Wheat Dinner Rolls
- Garlic Herb Crostini
SIDE DISHES:
- Lemon Roasted Asparagus
- Cucumber Tomato Salad
- Steamed Green Beans
- Simple Mixed Greens
TIPS:
- Roast the squash perfectly to get the best taste in the recipe.
- You should not cook the pasta too much so it holds the texture well.
- Avoid burning the sage so the dish does not taste bitter.
STORAGE INFORMATION:
FRIDGE:
- Put the pasta in the closed box and store for three days.
FREEZER:
- Keep the meal for two months in the freezer.
FAQs:
Could we prepare this pasta gluten-free?
- Yes, you can use your favorite gluten-free fettuccine, rigatoni, or different pasta without gluten.
Will we prepare the sauce without vegan cream?
- Yes, you can use a little additional veggie broth, unsweetened oat cream, or soy cream.
May we utilize frozen butternut squash?
- Yes, you can use frozen butternut squash, defrost it, strain it well, and then roast it. Fresh squash usually delivers perfect caramelization.
Could we omit the maple syrup?
- Yes. The squash is naturally sweet, so you can skip it if you like a less sweet sauce.
Will we utilize dried sage?
- Yes, you can use dried sage, although fresh sage delivers a perfect texture and flavor. Use a small amount of dried sage.
NUTRITIONAL INFORMATION:
Calories: 620 kcal
Net carbs: 83 g
Iron: 3.8 mg
Total carbs: 94 g
Vitamin A: 16,500 IU
Fiber: 11 g
Calcium: 190 mg
Protein: 17 g
Sodium: 650 mg
Potassium: 850 mg
