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Creamy Vegan Butternut Squash Pasta

creamy vegan butternut squash pasta - featured image
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A cozy, creamy vegan pasta featuring roasted butternut squash blended into a dairy-free sauce with sage brown butter style vegan butter. Perfect for fall dinners and quick weeknight meals.

Ingredients

Scale
  • 3 cups peeled and cubed butternut squash
  • 1 tablespoon olive oil
  • 4 tablespoons vegan butter (e.g., Earth Balance)
  • 10 fresh sage leaves
  • 2 large garlic cloves, minced
  • 12 ounces uncooked pasta (fettuccine or pappardelle recommended)
  • 1 cup vegetable broth
  • 1 cup unsweetened non-dairy milk (almond or oat milk)
  • 3 tablespoons nutritional yeast (optional)
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (8-10 minutes). Reserve ½ cup pasta water, then drain and set aside.
  3. In a blender or food processor, combine roasted squash, vegetable broth, non-dairy milk, minced garlic, nutritional yeast (if using), and lemon juice. Blend until smooth and creamy. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  4. In a large skillet over medium heat, melt vegan butter. Add fresh sage leaves and cook for 3-4 minutes until butter is golden brown and sage leaves are crisp. Watch carefully to avoid burning.
  5. Pour blended squash sauce into the skillet with browned vegan butter and sage. Stir and heat through for 2-3 minutes. Add cooked pasta and toss gently to coat evenly. Season with salt, black pepper, and red pepper flakes to taste.
  6. Serve immediately, garnished with crispy sage leaves or a sprinkle of nutritional yeast if desired.

Notes

Patience is key when browning vegan butter to avoid burning. Use medium heat and watch carefully. Roasting the squash until caramelized is essential for flavor depth. If sauce thickens when reheating, loosen with vegetable broth or non-dairy milk. Toasted pecans or walnuts make a great crunchy topping. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: vegan pasta, butternut squash pasta, creamy vegan pasta, fall dinner, plant-based, dairy-free, sage brown butter, easy weeknight meal

Find it online: https://realityeats.com/creamy-vegan-butternut-squash-pasta-recipe-easy-perfect-fall-dinner/