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CREAMY BUTTERNUT SQUASH PASTA SAUCE Recipe

CREAMY BUTTERNUT SQUASH PASTA SAUCE Recipe
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★★★★★

5.1 from 11 reviews

This creamy butternut squash pasta sauce is a delightful, dairy-free alternative that blends tender roasted butternut squash with fresh herbs and a hint of spice for a rich and comforting sauce. Perfect for a cozy dinner, it features a smooth texture, subtle nutmeg and sage flavors, and optional beans for extra protein, creating a wholesome and flavorful dish that pairs beautifully with your favorite pasta.

Ingredients

Scale

Base and Aromatics

  • 1 tablespoon olive oil or 1/4 cup water or vegetable broth (for water sauté)
  • 1 large shallot, diced
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)

Vegetables and Herbs

  • 1 small butternut squash (about 6 cups), diced
  • 6–7 large sage leaves (about 2–3 tablespoons), chopped or 1 tablespoon dried sage
  • 1/4–1/2 teaspoon red pepper flakes, optional
  • 1/8 teaspoon ground nutmeg

Liquids and Protein

  • 1 1/2 cups vegetable broth
  • 1/2–1 cup unsweetened almond milk or vegan cream, plus more as needed
  • 1 cup cooked cannellini or great northern beans, optional

Seasoning and Garnishes

  • Mineral salt and fresh cracked pepper, to taste
  • 12–16 oz pasta of choice
  • Small handful toasted walnuts or pine nuts
  • Fresh chopped parsley
  • Fresh cracked pepper for serving

Instructions

  1. Cook Pasta: Cook 12–16 oz of your favorite pasta according to package directions until al dente. Drain and set aside while you prepare the sauce.
  2. Prepare Butternut Squash: Slice off the top and bottom of the squash and discard. Using a vegetable peeler, remove the tough outer skin. Cut the squash in half lengthwise and scoop out the seeds. Dice the flesh into 1/2-inch cubes for quicker cooking.
  3. Sauté Aromatics and Vegetables: In a large pot, heat 1 tablespoon olive oil or 1/4 cup water/broth over medium heat. Add diced shallots and sauté for about 4 minutes until softened. Add the diced butternut squash, minced garlic, chopped sage, red pepper flakes, and nutmeg. Cook for an additional 4 minutes, stirring occasionally to combine flavors.
  4. Simmer Squash: Pour in 1 1/2 cups vegetable broth and bring the mixture to a boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, stirring occasionally, until the squash is tender and easily pierced with a fork.
  5. Add Creamy Elements and Beans: Stir in 1/2 to 1 cup unsweetened almond milk or vegan cream and optionally add 1 cup cooked white beans for added protein and creaminess. Heat gently until warmed through.
  6. Blend Sauce: Use an immersion blender directly in the pot or transfer the mixture in batches to a food processor or blender. Blend until the sauce is smooth or to your preferred consistency, leaving it slightly chunky if desired. Taste and adjust seasoning with mineral salt and freshly cracked pepper.
  7. Serve: Spoon a little sauce onto the bottom of your serving plates and spread it in circular or zigzag motions. Place the cooked pasta on top, cover with more sauce, and toss gently to coat if preferred. Garnish with toasted walnuts or pine nuts, fresh chopped parsley, and additional freshly cracked pepper.
  8. Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days. For longer preservation, freeze in freezer-safe containers or bags. Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Notes

  • For a lighter sauce, opt to sauté the shallots using water or vegetable broth instead of oil.
  • Adjust the amount of almond milk or vegan cream to achieve your desired sauce consistency.
  • Red pepper flakes can be omitted if you prefer no heat.
  • Substitute sage with fresh thyme or rosemary if unavailable, but sage pairs best with butternut squash.
  • If blending in a food processor or blender, be careful not to overfill; blend in batches if necessary.
  • Add nutritional yeast for a cheesy flavor if not strictly vegan.
  • Use gluten-free pasta if you need to keep the dish gluten free.
  • To speed up cooking, cut the butternut squash into smaller cubes.

Nutrition

Keywords: butternut squash pasta sauce, vegan pasta sauce, creamy vegan sauce, dairy-free butternut squash sauce, healthy pasta sauce, autumn recipes

Find it online: https://kitchenbyclara.com/creamy-butternut-squash-pasta-sauce-recipe/