Pasta in a Vegan Butternut Squash Cream Sauce with Crisped Sage
Photo Credit: Tara Punzone

Pasta in a Vegan Butternut Squash Cream Sauce with Crisped Sage

Impress your friends and family with this perfect pasta dish.

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Pasta in a Vegan Butternut Squash Cream Sauce with Crisped Sage

Tagliatelle Pasta in a Vegan Butternut Squash Cream Sauce with Crisped Sage

Impress your friends and family with this perfect pasta dish.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Dinner
Keyword: butternut squash, dairy free, miyokos, pasta
Author: Tara Punzone

Ingredients

Prepping the squash:

For the crispy sage:

  • 1 cup fresh sage leaves
  • olive oil to toss

For the butternut cream sauce:

Additional ingredients:

  • 8 ounces cooked tagliatelle pasta
  • preferred amount of tuscan kale, thinly sliced
  • pinch of salt
  • pinch of pepper
  • pinch of garlic, chopped
  • 1 cup pasta water
  • 2 teaspoons spiced pumpkin seeds

Instructions

Roast butternut squash:

  • Melt 1oz. (about 2 tbsp.) of butter.
  • Toss the cubed butternut squash with the melted butter and spices to coat.
  • Spread out coated squash on a sheet pan.
  • Bake at 350°F for about 45 minutes or until roasted.
  • Cool to room temperature.

Make the crispy sage:

  • Trim your fresh sage.
  • Lightly coat leaves in olive oil.
  • Spread out sage on a sheet tray.
  • Crisp in the oven for 5 minutes at 350°F.

Blend the sauce:

  • Melt 2 tbsp. of butter
  • Quick soak cashews by putting them in the microwave for 2 mins with enough water to cover the cashews. Let them sit in the hot water for 20 mins (you can also soak them in the fridge the night before).
  • Blend soaked cashews, cooled squash, lemon juice, nutritional yeast, chopped garlic, salt, and black pepper with the filtered water.
  • With blender running on low, pour melted butter into sauce mixture.
  • Set the sauce aside while preparing pasta.

Prepare pasta:

  • Brown butter in pan with sea salt, black pepper, and chopped garlic to taste.
  • Saute kale with sauce.
  • Boil pasta in salted water for 8-10 minutes.
  • Add pasta and pasta water to kale and sauce mixture. Toss to coat.
  • Plate and top with crispy sage, and pumpkin seeds. Serve and enjoy!

Notes

This recipe was created by Tara Punzone for Miyoko's
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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