Vegan Butternut Squash Pasta

Ingredients:

  • Butternut squash pasta:
  • Vegan parmesan 1/3 cup
  • Pepper
  • Sea salt 1/2 tsp
  • lemon juice 1 tbsp.
  • Nutritional yeast 1 tbsp.
  • Dairy-free milk 3/4 cup
  • Butternut squash 1.5 cups
  • Vegetable broth 1.5 cups
  • Nutmeg 1/8 tsp.
  • Red pepper flakes 1/4 tsp.
  • Dried thyme 1/2 tsp.
  • Garlic 3 cloves
  • Onion 1 small
  • Olive oil 1.5 tbsp.
  • Spaghetti 12 oz.
Crispy sage:
  • Sage leaves 10 fresh
  • Olive oil 4 tbsp.

Instructions:

  1. Turn on the flame and then place a larger pot of water and then add the salt in it and then boil until small bubbles appear.
  2. Then cover it and set it aside.
  3. To make the crispy sage, take a large pan and add the olive oil and then the sage leaves and then fry it for at least 20 seconds on each side ( make sure not to brown the leaves).
  4. Remove it on the paper towel to remove the extra absorbed oil from it.
  5. To make the sauce, take the same pan add the sliced onions, and then saute them for a few minutes, and then season it with the salt in it.
  6. Now it turns to add the thyme, nutmeg, red pepper flakes and then the garlic and then saute them also for 1 minute.
  7. Add the vegetable broth to the pan and then add the salt, pepper, and cubed squash and mix them perfectly.
  8. Now cover the pan and simmer on the low flame until the squash becomes tender.
  9. Take another large pot and the boil water in it for the pasta.
    when the water boils, add in the spaghetti and boil until it becomes tender and remove the water and then add the oil to prevent sticking.
  10. Now add all the ingredients from the pan and then additionally add the nutritional yeast, lemon juice, and vegan milk.
  11. Blend the mixture until its texture becomes smooth and light.
  12. Now shift the mixture again in the pan and then season it accordingly.
  13. Add in the pasta and then combine perfectly for 2 to 3 minutes.
  14. Now add the vegan parmesan and the fried sage leaves over the top and then it is ready for serving.
Nutritional Facts:

Calories: 480

Protein 13g

Carbohydrates 67g

Fat 12g

This recipe for Butternut Squash Pasta with Crispy Sage sounds delicious! Here are some additional details for each step:

Butternut Squash Pasta:

  1. Prepare Pasta Water: Fill a large pot with water and bring it to a boil. Add salt to the water to season the pasta.
  2. Crispy Sage: In a separate large pan, heat olive oil over medium heat. Add fresh sage leaves and fry them for about 20 seconds on each side, being careful not to brown them. Once crispy, remove the sage leaves and place them on a paper towel to remove excess oil.
  3. Prepare Sauce: In the same pan used for frying sage, add sliced onions and sauté until they become translucent. Season with salt, then add dried thyme, nutmeg, red pepper flakes, and minced garlic. Sauté for another minute.
  4. Cook Butternut Squash: Add vegetable broth, cubed butternut squash, salt, and pepper to the pan. Mix well, then cover and simmer over low heat until the squash becomes tender.
  5. Cook Pasta: While the sauce is simmering, add spaghetti to the boiling water and cook according to package instructions until al dente. Once cooked, drain the pasta and toss with a bit of olive oil to prevent sticking.
  6. Blend Sauce: Once the squash is tender, transfer the mixture to a blender. Add nutritional yeast, lemon juice, and dairy-free milk. Blend until smooth and creamy.
  7. Combine Sauce and Pasta: Pour the blended sauce back into the pan with the cooked onions and spices. Mix well and adjust seasoning as needed. Add the cooked pasta to the sauce and toss until well combined, cooking for an additional 2-3 minutes to heat through.
  8. Serve: Serve the butternut squash pasta hot, topped with vegan parmesan and the crispy sage leaves.

Enjoy your flavorful and nutritious butternut squash pasta dish!

Feel free to adjust the seasoning and spice levels according to your taste preferences.