Ingredients

The following ingredients have 4 Servings
  • 500 g pasta of choice ((tagliatelle, fettuccine, linguini, etc.), gluten-free if preferred)
  • 2 tablespoons vegan butter
  • 1 yellow onion, (chopped)
  • 4 cloves garlic, (minced)
  • 1 medium butternut squash (950g) (7 cups) (peeled, deseeded, and chopped into 2 inch cubes)
  • 1 1/4 - 1 1/2 cups vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegan butter
  • 1 bunch fresh sage leaves ( (about 20 leaves))

Instruction

  • Bring a large pot of water to a boil and cook the pasta according to package directions.
  • In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
  • Use an immersion blender or standing blender to blend the butternut squash mixture until it's completely smooth and creamy. If using a standing blender, be careful not to fill the blender too high so it doesn’t erupt. If your sauce is too thick, you can add another 1/4 cup of vegetable broth. Return the sauce the pan, and add the cooked pasta to the sauce and toss well to coat.
  • To fry the sage: melt the vegan butter in a frying pan then add the sage leaves. Fry the sage leaves for 1 - 2 minutes until they stop sizzling so much, or the edges just start to brown, and they are crispy. Remove from heat and set on a paper towel or a clean dish towel to drain. You may have to do this in batches. Serve the pasta with a few fried sage leaves on top of each portion.