Creamy, flavorful, and vegan-friendly, this butternut squash pasta recipe is everything seasonal cooking is all about. Embrace fall’s bountiful harvest and try this pasta recipe as an alternative to your usual marinara or alfredo recipe.
The butternut squash pasta sauce has no cream in it even though it looks and tastes like a creamy product. Instead, the butternut squash is puréed until it looks and tastes creamy, giving this pasta all the comfort vibes without any of the unhealthy fat.
This vegan butternut squash pasta is made flavorful with onion, garlic, red pepper flakes, and a star ingredient — sage. Rather than add the sage to the pasta sauce, however, fresh sage is chopped up and fried in hot oil. The crispy sage is then added as a garnish on top of the butternut squash pasta. The result is pure heaven.
This creamy fall pasta recipe comes together easily and is ready in under an hour including both prep and cook time. You can enjoy a bowl of this butternut squash pasta for a weeknight dinner, or plate it for a sophisticated, yet approachable dinner for a group of guests.
Add the oil to a skillet over medium heat. Once the oil is hot, add the fresh sage and give it a stir. Let the sage cook in the oil until it's crispy. Once it's crispy, remove the sage and transfer to a separate plate. Add a tiny pinch of salt to the sage and temporarily set aside.
To the skillet, add the butternut squash, onion, garlic, and red pepper flakes. Add a pinch of salt and pepper, then sauté until the onion is tender and translucent.
Pour the vegetable broth into the skillet, then bring the mixture to a boil. Reduce the heat to low and let the mixture simmer as the squash cooks and becomes soft. After about 15 minutes, the liquid should have reduced by half.
Meanwhile, bring a large pot of salted water to a boil then add the pasta to the pot. Cook according to the package instructions for the pasta or until the pasta is tender. Reserve a cup of pasta water then drain the pasta.
Once the squash mixture is finished, transfer the contents of the skillet to a blender or food processor and purée until smooth and creamy. Season with a little salt and pepper and blend again to combine.
Pour the pasta, squash purée, and 1/4 cup of pasta water into your skillet. Gently toss to combine, adding more pasta water as needed. Taste test and season with more salt or pepper, if needed.
Garnish the pasta with the fried sage and shaved parmesan before serving.