A butternut squash pasta made with roasted hazelnut and sautéed garlic and sage. Topped with plant-based parmesan for the perfect fall meal. So creamy no one will believe it’s vegan.
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It’s pasta time!
Garlic and Sage Butternut Squash Pasta, to be exact!
After sharing the recipe for my Pumpkin and Cashew Ricotta Stuffed Shells a few weeks ago, I’ve wanted nothing other than pasta, squash, and creamy plant-based cheeses for dinner. And since later this month, I’ll be overloading you with vegan pumpkin recipes, I decided to turn to my other favorite autumnal squash – the butternut.
So. Good.
Recommended Ingredients & Equipment
And so this pasta is simply a dream come true. Creamy butternut squash sauce seasoned with sage and garlic served over Orecchiette pasta and topped with toasted hazelnuts and vegan parmesan.
Ingredients & Substituions
- Pasta – I recommend Orecchiette pasta but you can use any pasta you like. Try this recipe with penne, small shells, or fusilli.
- Butternut Squash – This recipe calls for 1 small (about 3 cups diced) butternut squash. If you can’t find butternut squash, you can substitute acorn squash or pumpkin.
- Onion
- Garlic
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Fresh Sage
- Vegetable Broth
- Hazelnuts – I love the combination of hazelnuts in this recipe but feel free to use pecans or walnuts if that’s what you have on hand. You can also omit the nuts altogether.
- Spices – Salt, pepper, and nutmeg. That’s all!
- Vegan Parmesan – I HIGHLY recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. Look for it at Whole Foods or your natural health food store. If you don’t have access to Violife, you can make your own parmesan or substitute nutritional yeast.
Recommended Equipment
For this recipe, you will need basic cooking equipment including a large soup pot, sauté pan, colander, and utensils. You will also need a blender to purée the squash. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Butternut Squash Pasta
Step One: Cook the Butternut Squash
To cook butternut squash, you must cut through the thick skin and remove the squash meat from the inside.
Follow these instructions.
- First, you want to make sure you have a very sharp knife. A sharp knife keeps you safe when cutting through something hard like squash.
- Next, cut the squash in half lengthwise. Cut each half down the middle widthwise so that your butternut squash is now quartered. To cut off the thick skin, set each quartered piece on its flattest side. Slowly cut in a downward motion, removing about 1/8th” off so that all the skin is removed.
- Scoop out the fleshy middle and cut the squash into 1″ cubes.
Butternut squash is then cooked like potatoes. The pieces are placed in a large pot of boiling water and boil for about 12 minutes until they are easily pierced with a fork. Strain the cooked squash through a colander and set aside to cool.
Step Two – Make the Pasta Sauce
Prepare the rest of the sauce by sautéing onions, garlic, and fresh sage in a small skillet with vegan butter. Once the garlic and onions are fragrant, remove them from heat and place them in a blender along with vegetable broth, spices, and cooled butternut squash.
Blend until completely smooth and then return to a saucepan to gently reheat.
Step Three – Cook the Pasta
Cook the pasta until it is al dente, about 10-12 minutes. Strain it through a colander and set aside.
Step Four – Assemble it Together
Once the pasta is cooked, add it to the creamy butternut squash sauce. Stir it until the pasta is completely coated. Serve the pasta with vegan parmesan, fresh hazelnuts, and sage.
Serving and Storing
Serve this pasta immediately. Serve it with toasted hazelnuts, fresh sage, and vegan parmesan.
Store this pasta. Store the pasta in the refrigerator for up to 5 days or in the freezer for up to 2 months. When you are ready to eat it, thaw it overnight and reheat it in the microwave or stovetop.
Tips and Tricks
- Do not overcook the pasta. It should feel slightly undercooked as it will finish cooking at the end along with the vegetables.
- Depending on the size of your squash, you may end up with extra sauce. Store it in the freezer for up to 2 months. When ready to use, gently reheat and toss with fresh pasta.
- If you don’t have fresh sage, dried sage will work in a pinch, in which case you would want to use about 2 teaspoons.
Frequently Asked Questions
What kind of pasta should I use?
Any kind of pasta works although my favorites are Orecchiette pasta, fusilli, and penne.
Can I make this recipe gluten-free?
Sure! Just swap out the pasta for gluten-free pasta and you have yourself a gluten-free meal.
More Vegan Pasta Recipes
- Skinny Creamy Garlic Sauce Pasta
- Vegan Pesto Pasta with Sun-Dried Tomatoes
- Vegan Pasta Primavera
- Penne Pasta with Vegan Vodka Sauce
- Vegan Fettuccini Alfredo
Creamy Butternut Squash Pasta with Sage and Hazelnuts
Ingredients
- 12 ounces Orecchiette or pasta shells
- 1 small butternut squash, peeled and diced
- 1/2 cup yellow onion, diced
- 3-4 cloves garlic, minced
- 2 tbsp vegan butter, I use Earth Balance
- 2 tbsp fresh sage, minced
- 1 1/2 cup vegetable broth
- 1/2 tsp salt
- pepper, to taste
- 1/4 tsp nutmeg
- 1/2 cup hazelnuts, roasted and chopped
- 6 leaves fresh sage
- vegan parmesan, store-bought or homemade
Instructions
- Bring a large pot of at least 2 quarts of water to boil. Cut the butternut squash down the middle lengthwise. Scoop out the fleshy middle and cut the squash again, this time widthwise, so that your squash is now quartered. Using a sharp knife, cut away the thick skin. Chop into 1/2" cubes.
- Boil cubed butternut squash for 10 minutes until a fork easily pierces through the squash. Strain the squash through a colander and set aside to cool.
- Add another 2 quarts to the pot and return to boil. Cook pasta according to package instructions.
- While the pasta is cooking, add the butter to a small skillet over medium heat. Once the butter is melted, add chopped onion, garlic, and sage and sauté for 5 minutes, stirring often. Remove from heat.
- In a blender, combine butternut squash, sautéed onions, garlic, and sage, vegetable broth, salt, pepper, and nutmeg. Blend until smooth. Return to heat, if necessary.
- When the pasta is ready, strain it through a colander. Toss with prepared butternut squash sauce. Stir in hazelnuts.
- Serve immediately with fresh sage and vegan parmesan.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Bett says
Yum!
I haven’t made this, but it’s on the list.
I will, however, be omitting the pasta and using the great-looking sauce to dress other dinner bases.
Would it be possible for you to run the numbers and post the nutritional facts for the sauce alone?
This would be a big help for me and other folks with diabetes, who can’t eat pasta.
Thanks!
Lee says
I need to use frozen butternut squash as arthritic fingers would make cutting and peeling a raw squash impossible.
Lee says
My SO loves the Butternut Ravioli at a local high end restaurant. I’d rather not make my own ravioli, and being vegan, I think this dish would satisfy both of us.
Sarah says
I think you will find this similar in taste to ravioli.
ashley craig says
What size is a portion for the nutritional value, 100g ?!?
Many thanks
Sarah says
What are you referring to with the 100g? I don’t see anything in the recipe that has that amount. The recipe serves 6 so about 2 ounces of pasta per person.