4.46 from 11 votes
Vegan Butternut Squash Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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! 

Course: Main Course
Cuisine: American, Canadian, Italian
Keyword: butternut squash pasta sage, butternut squash pasta vegan, vegan butternut squash pasta sauce recipes
Servings: 4 as a main
Calories: 441 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
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 1/4 - 1 1/2 cups vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the fried sage:
  • 2 tablespoons vegan butter
  • 1 bunch fresh sage leaves (about 20 leaves)
  1. Bring a large pot of water to a boil and cook the pasta according to package directions.

  2. 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.

  3. 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.

  4. 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.