Happy day! I hope you are enjoying the season and finding yourself happy and healthy. Today I have a classic vegan butternut squash sauce to share with you.
Pureed butternut squash turns into a wonderful heart-healthy sauce for your favorite pasta. It’s surprisingly easy to make and need I say absolutely delicious!
The flavor profile is both sweet & savory and the warm fall color will brighten those dreary winter days. It’s a cozy combination I think you’ll enjoy time and time again!
Simple and straight-forward, this recipe adds a little twist of adding an optional ingredient, cannellini beans. Adding the beans to the mix will add extra protein and heartiness without changing the flavor. Once blended no one will ever know they’re there.
For the pasta I chose to use the curvy campanelle pasta since I’ve never had it before and wanted to experiment. It held the sauce perfectly in its unique shape. Of course you can use any pasta shape you like.
This recipe has the potential of being a one pot meal if you cook the pasta in the pot first and then cook the sauce. You may even like to toss the pasta and sauce together at the end to warm the pasta after it’s been setting and cooled. For myself I chose to serve it separately and lightly toss the pasta and sauce in my bowl. There’s always a few ways of doing things so do whatever way you feel is best.
When ready to serve top with toasted walnuts, pine nuts or chestnuts. They’ll add extra protein and crunch. Walnuts were my favorite.
I wish you a very happy week and please put this pasta dish on your to do list. You won’t be disappointed!Print
CREAMY BUTTERNUT SQUASH + SAGE PASTA SAUCE
A perfect fall pasta sauce! Simple ingredients and easy to make, you’ll also find an option to add white beans to the puree for added protein.
- 1 tablespoon olive oil or 1/4 cup water/broth (for water saute)
- 1 large shallot, diced
- 1 medium/large butternut squash (6 – 8 cups), diced
- 6 – 7 large sage leaves (about 2 – 3 tablespoons), chopped or 1 tablespoon dried
- pinch of red pepper flakes
- pinch of nutmeg
- 1 1/2 cups vegetable broth
- 1/2 – 1 cup almond milk, plus more as needed
- 1 cup cooked cannellini or great northern beans, optional
- mineral salt & fresh cracked pepper, to taste
- 12 – 16 oz pasta of choice
- toasted walnuts or pine nuts, to serve
Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
Cook pasta of choice according to package directions, set aside.
In a large pot, heat oil over medium heat, add shallots and saute a 3 -4 minutes or until softened. Add butternut squash and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Let cool a few minutes. Add milk and beans to the pot. Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.
To serve, add a little sauce to the bottom of your dish, use the back of a spoon to spread the sauce outward a bit making a circular or zig zag motion. Place pasta on top and cover with more sauce, gently toss to coat if you like (if you prefer toss your pasta and sauce together in the pot and then serve). Top with toasted nuts and fresh cracked pepper.
Serves 4 – 6
Adding cannellini beans when pureeing/mixing will add extra creaminess and protein.
Nutrition facts are calculated with the beans included.