Are you looking for your new favourite autumn recipe? I got you! This creamy butternut squash pasta with sage is not only delicious and healthy but also easy to make; using simple ingredients.
Autumn is around the corner. Sadly, or maybe not? I'm not going to lie; I love autumn. I also love summer but am not too fond of hot weather. Luckily, here in the UK, it is not happening very often.
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Since I launched my blog, I have kept thinking about new recipes, and now that the summer is over and we are stepping into the "pumpkin spiced latte" season, I can't tell you how excited I am to share all my delicious autumn comfort meal ideas with you.
I love the smell of sage, pumpkin, orange, and cinnamon, and I am going crazy with all the autumn decorations. I already feel sorry for my boyfriend because this is the time when I usually come home with all the new decorations. Especially now, after launching my blog, because I can't stop myself from buying new props for my photoshoots. Oopsie... 😀
But now, let's get back to this beauty, and let me show you how I made it!
why you will love this recipe
- cosy and comforting weeknight meal
- easy and quick to make
- delicious and healthy
- made with simple ingredients
- and last but not least, who doesn't like creamy pasta? 😉
what you'll need to make this creamy butternut squash pasta recipe
- butternut squash
- onion
- garlic
- pasta of your choice
- olive oil
- vegan butter
- sage
- nutmeg
- salt and pepper
- vegetable broth
- spinach
- nutritional yeast / optional
- chillies / optional
See recipe card for quantities.
How to make this creamy butternut squash pasta
This sauce is super easy to make; however, the secret to this recipe is roasting the squash, onion and garlic, which takes around 30-40 minutes.
If you're short of time, you can cook the squash in salty water/vegetable broth or roast it in advance.
I know some people like it even more creamy or cheesy, but for this recipe, I did not use any cream or cheese ( not even cashew - even though I have tried it with cashew cheese sauce; it was nice, but for me, it tasted more like a butternut squash mac and cheese )
See the bottom of this post for the full recipe.
First, roast the veggies. Place the squash pieces, onion and garlic on a baking sheet, drizzle with olive oil and sprinkle it with salt and pepper. Roast for 30-40 minutes until the squash is tender.
Then, blend the sauce. Let it cool. Add the butternut squash, garlic, onion and vegetable broth to a blender, and blend until smooth. In the meantime, cook your pasta. Reserve a bit of pasta cooking water before draining.
Make the sauce. Melt the butter in a saucepan. Add sage and fry for a few minutes. Then, add the sauce and nutmeg and bring it to a boil. Taste for seasoning.
Add the pasta to the sauce. Add the remaining vegetable broth to loosen the sauce and cook it together for a few minutes.
Finish the dish. Add two handfuls of spinach and pasta cooking water if needed.
Serve it with crushed chillies and nutritional yeast for a cheesy taste.
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MORE EASY PASTA RECIPES
Creamy Butternut Squash Pasta
- Total Time: 1 hour
- Diet: Vegan
Description
Are you looking for your new favourite autumn recipe? I got you! This creamy butternut squash pasta with sage is not only delicious and healthy but also easy and quick to make; using simple ingredients.
Ingredients
- 500 g butternut squash
- 1 onion
- 4 cloves of garlic
- 2 tbsp olive oil
- salt and pepper
- ½ tsp sage
- 1 tsp vegan butter
- 200 ml vegetable broth
- nutritional yeast
- crushed chillies
- 2 handfuls of spinach
- pinch of nutmeg
Instructions
- Preheat the oven to 200 degrees.
- Place the squash pieces, onion and garlic on a baking sheet, drizzle with olive oil and sprinkle it with salt and pepper. Roast for 30-40 minutes until the squash is tender.
- When the squash, onion and garlic are nicely roasted ( I love a bit of burn on the side ), take it out from the oven and let it cool.
- When the veggies are cooled down, put them into the blender. Add 200 ml vegetable broth and blend until smooth.
- In the meantime, cook the pasta in a pot of salting boiling water according to the package directions. Reserve a bit of pasta cooking water.
- Now, time to make the sauce. Melt the butter in a large pan, add sage and fry for 1-2 minutes. Pour the sauce into the pan, add nutmeg and bring it to a boil.
- Let's mix everything. Add the penne to the sauce, then the remaining vegetable broth and cook it together for a few minutes.
- To finish the dish, add two handfuls of spinach and cooking water if needed.
Notes
Serve it with crushed chillies and nutritional yeast for the cheesy taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Keywords: butternut squash penne, autumn recipes, butternut squash
