Simple Butternut Squash & Sage Pasta

A 5 ingredient creamy pasta sauce that doesn’t lack flavor. You can pair it with pasta or serve as a warming soup.

simple butternut squash and sage pasta

If you really don’t want to put much effort into your meal, but you are still looking forward to something comforting and delicious then this recipe is for you.

This pasta sauce contains 5 simple ingredients and is quick and easy to make.

What I love so much about this sauce is that it can serve as both a pasta sauce and soup. Only making enough pasta for one? Save the leftover sauce for some soup at a later time. I suggest pairing the soup with some crunchy croutons or sliced and toasted sourdough bread.

simple butternut squash and sage pasta

This pasta is also very affordable because it utilizes seasonal ingredients! The only somewhat higher cost is the fresh sage, but feel free to swap out for dried (plus it will last longer).

I don’t suggest swapping out any of the ingredients, but feel free to get creative at your own discretion.

simple butternut squash and sage pasta

If you’re looking for more creamy pasta dishes, I suggest checking out these that are on my site:

Creamy Walnut White Sauce Pasta

Creamy Vegan Roasted Red Pepper Pasta

Vegan Cheesy Tomato Basil Pasta Bake

simple butternut squash and sage pasta

This Simple Butternut Squash & Sage Pasta is…

  • Savory and heart
  • Easy and quick
  • 100% plant-based
  • Oh so delicious

5 from 1 vote
simple butternut squash and sage pasta
Simple Butternut Squash & Sage Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A 5 ingredient creamy pasta sauce that doesn't lack flavor. You can pair it with pasta or serve as a warming soup.

Course: Main Course
Keyword: simple butternut squash and sage pasta, vegan
Servings: 4 servings
Author: Taavi Moore
Ingredients
  • 1 tbsp olive oil
  • 1 tsp chopped fresh sage
  • 1 small yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 medium butternut squash, peeled, deseeded, and cubed
  • Pinch of red pepper flakes (little less than ¼ tsp, or to preference)
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups low-sodium vegetable broth
  • cup chopped walnuts (optional)
  • ½ tsp lemon zest (optional)
Instructions
  1. In a heavy-bottomed pot, heat oil over medium-high. Add sage and cook for 1 minute until fragrant, stirring occasionally, making sure it doesn't burn. Add onion, garlic, squash, red pepper flakes, salt, and pepper. Stir to combine mixture. Cook for 8 minutes until squash has developed some color and onions are soft and translucent.

  2. Pour in vegetable broth and bring the mixture to a simmer. Cook for 4-5 minutes until squash is completely soft when a fork is inserted. Carefully transfer the mixture to a high-powered blender. Blend until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  3. Cook pasta according to package directions. Drain and add back to its cooking pot. Pour in desired amount of sauce and stir to combine. If you have any leftover sauce, save for pasta or soup at a later time.

  4. (Optional): Toast walnuts over medium-high in a small skillet. Add to a small bowl and toss with lemon zest and a pinch of flaky sea salt. Top pasta with walnut mixture.

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