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Vegan Butternut Sage Cream Pasta Sauce with Toasted Pine Nuts

A delicious plant based creamy pasta sauce, perfect for fall nights.

Ingredients

  • pasta noodles

Vegan Creamy Butternut Sage Pasta Sauce

  • 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

Toasted Pine Nuts

  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 12 fresh sage leaves

Instructions

Cream Vegan Butternut Sage Sauce

  1. Preheat the oven to 425 degrees Fahrenheit.

  2. 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.

  3. While squash is roasting: In a high-speed blender add remaining ingredients and blend on high for 1-3 minutes or until completely smooth.

  4. Add the squash to the blender and blend on high until creamy and no chunks. Set aside.

Toasted Pine Nuts and Sage Leaves

  1. Place the pine nuts in a skillet over medium heat. Stir frequently making sure not to burn them. Transfer to a small plate.

  2. 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.

To serve

  1. 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.

  2. Serve pasta with a sprinkling of pine nuts, and fried sage leaves. Enjoy!