Creamy Vegan Butternut Squash Pasta
Ingredients
The pasta
The sauce
-
¼
cup
olive oil
-
¼
cup
fresh sage leaves
-
2
pieces
vegan veggie sausages, diced
-
1
medium
onion, diced
-
1
clove
garlic, minced
-
1 ½
cups
diced butternut/honeynut squash
-
⅛
teaspoon
ground nutmeg
-
⅓
cup
walnut halves
-
⅓
cup
raw cashews
-
2
cups
vegetable stock
-
1
tablespoon
lemon juice
-
1
tablespoon
light miso
-
to taste
sea salt and ground black pepper
Instructions
- Heat olive oil in a large skillet and fry sage leaves until crispy, then set aside.
- Sauté diced veggie sausages in the same skillet until browned, then remove and set aside.
- Cook rigatoni pasta according to package directions, reserving 1 cup of cooking water before draining.
- In the skillet, sauté diced onion until soft, then add minced garlic and cook briefly.
- Add diced butternut squash, season with salt, pepper, and nutmeg, then stir in walnuts, cashews, and vegetable stock.
- Bring to a boil, then cover and simmer until the squash is tender.
- Transfer the mixture to a blender, add miso and lemon juice, and blend until smooth.
- Combine the cooked sausage, pasta, and sauce in the skillet over low heat, adding reserved pasta water as needed.
- Serve hot, topped with fried sage leaves.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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