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    Home » Recipes » Pasta & Noodles

    November 25, 2018 47 Comments

    Vegan Butternut Squash Pasta

    7.4K shares
    Jump to Recipe

    You see all that glorious creaminess down there in that pasta picture? ↓ That creaminess comes from butternut squash. That's it. No cashews, no plant-based milk, no thickened sauces, nadda. That's all vegetable down there just being it's amazingly impressive self. I'm still blown away by how gorgeously creamy this vegan butternut squash pasta is, yet SO simple and easy to make.

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    The sauce is made from onions, garlic, butternut squash, vegetable broth, salt and pepper. Now that may sound a little too simple and a little too plain, but trust me, this pasta is anything but plain. Then, to make this pasta seem fancy x 100, just fry up some fresh sage leaves in a little vegan butter (trust me on this, it's a must). Place them on top of each serving of vegan butternut squash pasta, and voila! Restaurant quality pasta, on your table in 30 minutes.

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    I can hear it now: "fried leaves? That's sooooo vegan."

    Nah man, be prepared to get your dukes up, because everyone is going to be fighting over those crispy, salty, flavour-bursting sage leaves.

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    To make vegan butternut squash pasta: bring a large pot of water to a boil and cook the pasta according to package directions.

    In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    Use an immersion blender or standing blender to blend the butternut squash mixture until it's completely smooth and creamy. If using a standing blender, be careful not to fill the blender too high so it doesn’t erupt. If your sauce is too thick, you can add another ¼ cup of vegetable broth.

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    Return the sauce the pan, and add the cooked pasta to the sauce and toss well to coat.

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    To fry the sage: melt the vegan butter in a frying pan then add the sage leaves. Fry the sage leaves for 1 - 2 minutes until they stop sizzling so much, or the edges just start to brown, and they are crispy.

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    Remove from heat and set on a paper towel or a clean dish towel to drain. You may have to do this in batches. Serve the pasta with a few fried sage leaves on top of each portion. Trust me when I say, that everyone will be fighting over those crispy sage leaves!

    Vegan Butternut Squash Pasta! This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! #itdoesnttastelikechicken #veganrecipes #vegan #pasta

    Print Recipe
    4.92 from 23 votes

    Vegan Butternut Squash Pasta

    This pasta comes together in just 30 minutes and tastes AMAZING! Butternut squash makes the pasta insanely creamy, then top with crispy fried sage leaves. You won't believe how simple this dish is to make but tastes like it's from a fancy restaurant! 
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Italian
    ingredient tag: noodles & pasta
    Servings: 4 as a main
    Calories: 441kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the vegan butternut squash pasta:

    • 500 g pasta of choice (tagliatelle, fettuccine, linguini, etc.), gluten-free if preferred
    • 2 tablespoons vegan butter
    • 1 yellow onion, chopped
    • 4 cloves garlic, minced
    • 1 medium butternut squash (950g) (7 cups) peeled, deseeded, and chopped into 2 inch cubes
    • 1 ¼ - 1 ½ cups vegetable broth
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper

    For the fried sage:

    • 2 tablespoons vegan butter
    • 1 bunch fresh sage leaves (about 20 leaves)
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    Instructions

    • Bring a large pot of water to a boil and cook the pasta according to package directions.
    • In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
    • Use an immersion blender or standing blender to blend the butternut squash mixture until it's completely smooth and creamy. If using a standing blender, be careful not to fill the blender too high so it doesn’t erupt. If your sauce is too thick, you can add another ¼ cup of vegetable broth. Return the sauce the pan, and add the cooked pasta to the sauce and toss well to coat.
    • To fry the sage: melt the vegan butter in a frying pan then add the sage leaves. Fry the sage leaves for 1 - 2 minutes until they stop sizzling so much, or the edges just start to brown, and they are crispy. Remove from heat and set on a paper towel or a clean dish towel to drain. You may have to do this in batches. Serve the pasta with a few fried sage leaves on top of each portion.

    Nutrition

    Calories: 441kcal | Carbohydrates: 79g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Sodium: 952mg | Potassium: 1027mg | Fiber: 7g | Sugar: 8g | Vitamin A: 26000IU | Vitamin C: 52.9mg | Calcium: 139mg | Iron: 2.6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

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    Reader Interactions

    Comments

    1. Ann M says

      October 11, 2022 at 11:19 pm

      5 stars
      Sam to the rescue again! I had a butternut squash from my CSA that I had to eat, and Sam had the perfect recipe for it! This sauce is so easy and delicious, and the fried sage on top was a super neat and tasty addition. This recipe reminded me of a carrot soup recipe that my aunt gave me years ago, so I can totally envision this as a soup, too. Yum!

      Reply
      • Sam Turnbull says

        October 21, 2022 at 6:23 pm

        Aww wonderful, so happy you loved it Ann!

        Reply
    2. Debi says

      January 13, 2022 at 11:16 am

      5 stars
      Wow! This comes out so creamy! I love it.

      Reply
    3. Niki says

      November 17, 2021 at 9:18 am

      5 stars
      I enjoyed the recipe very much, I didn't expect so few ingredients to make this flavour.
      I would recommend adding come chopped walnuts or something similar - for the crunch. (or not overcooking the pasta like I did)

      Reply
      • Sam Turnbull says

        November 22, 2021 at 3:47 pm

        Haha! Glad you enjoyed Niki!

        Reply
    4. Jordan says

      January 22, 2021 at 2:46 am

      5 stars
      Unbelievably fantastic recipe. Will definitely be making it again soon. Huge hit with my non-vegan mother too. I couldn't believe how easy this recipe was and immediately sent it to a newly vegan friend, as it's such a good, easy, delicious recipe. The sage was a lovely addition, but I think it would still be amazing without it. Definitely adding this recipe into my go-tos.

      Reply
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