creamy vegan butternut sage pasta sauce with toasted pine nuts
Amanda StansfieldThis creamy vegan butternut sage pasta sauce is the perfect transition into fall recipe. It has just the right balance of comfort food, deliciousness and healthy all in one dish. And, it’s simple to make.
Serve with your favourite pasta noodles, over a baked sweet potato, rice or a sauce over roasted veggies!
The best part is that the butternut squash sauce is rich and luxuriously creamy without any cream at all, no-one will ever believe it’s vegan! Yay! For wholesome, nutritious plant based recipes! Feel free to add in your favourite veggies to make it your own unique dish!
A delicious plant based creamy pasta sauce, perfect for fall nights.
- pasta noodles
- 1 tbsp olive oil
- 2 1/2 cups butternut squash, peeled and chopped peeled and chopped (approximately a 1/2 of a large butternut squash)
- 1/3 cup raw cashews soaked in water for an hour or two
- 2 cups vegetable stock
- 4 tbsp nutritional yeast
- 2 cloves fresh garlic, minced
- 8 fresh sage leaves
- 1 tsp sea salt
- Juice of 1 lemon
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 12 fresh sage leaves
- Preheat the oven to 425 degrees Fahrenheit.
Peel and chop butternut squash roughly 1into ″ cubes. Toss in olive oil, salt, and pepper. Roast in the oven on a sheet pan lined with parchment paper for 25 minutes or until cooked through.
- While squash is roasting: In a high-speed blender add remaining ingredients and blend on high for 1-3 minutes or until completely smooth.
Add the squash to the blender and blend on high until creamy and no chunks. Set aside.
Place the pine nuts in a skillet over medium heat. Stir frequently making sure not to burn them. Transfer to a small plate.
Add oil to skillet and warm over medium heat. When oil temperature reaches approx 375°F dip the tip of a sage leave in and see if it sizzles. If so drop the sage leaves in the oil a few at a time, fry until just crispy- 15-30 seconds. Transfer to a plate lined with a paper towel.
Cook the pasta according to directions on package. Drain and place noodles back in the pot. Stir in creamy vegan butternut sage sauce to the pasta and toss well.
Serve pasta with a sprinkling of pine nuts, and fried sage leaves. Enjoy!
If you try this recipe, let me know! I’d love you to share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs and #amandavs #healthyissexy), I’d love to see your creations.
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