You see all that glorious creaminess down there in that pasta picture? ↓ That creaminess comes from butternut squash. That’s it. No cashews, no non-dairy 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.
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! Restaraunt quality pasta, on your table in 30 minutes.
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.
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.
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 1/4 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. Trust me when I say, that everyone will be fighting over those crispy sage leaves!
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!
- 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 1/4 - 1 1/2 cups vegetable broth
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegan butter
- 1 bunch fresh sage leaves (about 20 leaves)
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 1/4 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.
Bon appetegan!
Sam.
This was amaaaaazing! I used frozen cubed butternut squash and so this recipe came together SO quickly.
I didn’t have access to fresh sage leaves, so I added some freeze dried sage to the sauce. I also sprinkled some crushed red peppers on my bowl for an extra kick.
Thanks so much for the awesome recipe, I’ll be adding this to my rotation.
Awesome!!! So happy you loved it so much, Mandy 🙂
Sam…I am eating this right now as I type!! This is so delicious, so healthy and so vibrant. My boyfriend doesn’t like butternut squash but he’s happily getting through his bowl of this pasta! Haha! As always, another fabulous recipe. Thanks!!
Hahaha! Love it! So happy you and your boyfriend are enjoying it so much, Lauren. 🙂
This was so yummy! I halved the recipe and made with penne pasta. I didn’t have sage leaves, so I added about 1/8-1/4 t. of ground sage. Also a dash of cayenne pepper for a tiny amount of spice. I will definitely make this again!!! Thank you Sam! I love everything I’ve made from your cookbook too!!
That’s wonderful! Thrilled you are enjoying all of my recipes so much, Miro 🙂
This sounds so darn good! Well all your recipes are awesome.. My daughter and I are big fans here in south of France!
Just a little question, what substitute would you recommend for sage as I couldn’t find any 🙁 could try with basil?
Thanks for your work
Flo
Thanks so much Flo! There is no direct substitute for sage as anything else will taste very different. The pasta is delicious without the sage, or you could try frying basil for a completely different flavour experience. Enjoy!
Thanks lovely. I’ll try basil
Warm hugs from south of France
SUPER delicious recipe!!
For users who have an Instant Pot, here’s how I used that to make this, primarily to save peeling and dicing the squash. To me, there’s nothing harder than trying to peel a butternut squash!!
I scrubbed the squash’s exterior, cut it in half lengthwise, and removed the seeds and strings. Then I just cut each half into 3 pieces (it was a ginormously huge squash … smaller ones I would just cut each half in half.
I quartered the onion, and threw the garlic cloves in whole. Skipped the sauteing. Cooked for 12 minutes at high pressure, and let it sit for 10 minutes, before releasing the remaining pressure.
Once the squash pieces were cool enough to handle, the skin easily slipped off.
Then I just pureed per Sam’s directions.
The 1 1/4 cups of broth was just the right amount.
Thanks Sam, for another amazing recipe!! And those fried sage leaves ….. HEAVEN!!
Woohoo!!! Thrilled you enjoyed it, Brenda and thanks for the Instant pot tips!
YUMMY! I made the butternut squash pasta tonight for dinner… didn’t have the sage for the topping; never-the-less, it was ABSOLUTELY delicious!
So happy you enjoyed it, Judy!! 🙂