Tagliatelle Pasta in a Vegan Butternut Squash Cream Sauce with Crisped Sage
Impress your friends and family with this perfect pasta dish.
Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time2 hours hrs
Course: Dinner
Keyword: butternut squash, dairy free, miyokos, pasta
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
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!