Photo Credit: Clare Winfield © Ryland Peters & Small 2021

Pasta with Butternut Squash & Sage Sauce


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Pasta with Butternut Squash & Sage Sauce

The combination of sweet, sautéed red onion, garlic, and sage with sweetand creamy butternut squash brings out the best in this one-pot pasta meal.
Servings: 3 people
Calories: 434kcal
Author: Jenny Tschiesche, Ryland Peters & Small


  • 2 Tbsp vegan spread or butter
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • 3 fresh sage leaves, chopped
  • 12 oz butternut squash, cut into cubes
  • 3 cups water
  • 1 vegetable stock cube
  • 31/2 cups brown rice fusilli
  • 1tsp smoked paprika
  • 2oz vegan or vegetarian Parmesan cheese, grated
  • 6 Tbsp oat or dairy cream
  • Salt and ground black pepper, to season
  • Fried sage leaves, to serve (optional)


  • Set the Instant Pot to SAUTÉ. Add the vegan spread or butter to the inner pot, then once melted, add the onion and sauté for 3 minutes before adding the garlic and sage. Sauté for a further 2 minutes. Add the squash and water and crumble in the stock cube. Stir, then seal the lid and set to PRESSURE for 4 minutes. Use QPR at the end of this time, then open the lid and mash the squash in the pot with a potato masher.
  • Add the fusilli and paprika, stir and make sure the pasta is submerged. Replace the lid and set to PRESSURE for 3 minutes(or half the cooking time stated on the fusilli packaging plus 1 minute). QPR once again at the end of cooking and stir in the cheese and cream.
  • Season to taste and serve with fried sage leaves scattered over the top, if liked.


Calories: 434kcal | Carbohydrates: 72.1g | Protein: 12.2g | Fat: 11.7g | Sodium: 219mg | Fiber: 5.7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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