American · Dinner
Vegan Pumpkin Sage Pasta
Roasted butternut squash and pumpkin puree blended into a creamy plant-based sauce built on oat milk and vegetable stock, tossed through pasta with garlic and fried sage. Toasted walnuts add crunch while nutmeg and black pepper round the sauce, finished with lemon and fresh sage leaves.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
625Calories
15.1gProtein
21.5gFat
98.2gCarbs
8.5gSugar
9.8gFiber
325mgSodium
0mgChol
2.6gSat Fat
738mgPotassium
142mgCalcium
2.9mgIron
0.2mcgVitamin B12
18.4mgVitamin C
vegan
vegetarian
high-fiber
herb-salt
hidden-gems
vegan
Instructions
1
Prep
Peel and cube the butternut squash, mince the garlic, and set a large pot of salted water to boil.
2
Roast
Toss squash cubes with half the olive oil on a baking sheet and roast at 425°F for 20 minutes until edges brown and a fork slides through easily.
3
Toast
Chop walnuts and toast in a dry skillet over medium heat for 3 minutes until golden, then tip out and set aside.
4
Fry
Fry sage leaves in remaining oil over medium heat for 30 seconds until crisp, then remove and set aside.
5
Simmer
Boil pasta for 9 minutes until tender, reserving pasta water. Cook garlic in skillet over medium-low for 1 minute, then add squash, pumpkin, oat milk, stock, and nutmeg and simmer for 5 minutes until thick.
6
Plate
Toss drained pasta through the sauce with reserved water, stir in lemon juice and season with salt and pepper, then spoon into a bowl and top with fried sage and walnuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g dry pasta
- 11 oz311g butternut squash
- 7 oz100g, about a quarter of a 15 oz can pumpkin puree
- 1/2 cup120ml oat milk
- 2/3 cup160ml vegetable stock
- 4 cloves4 cloves garlic
- 1616 fresh sage leaves
- 2 oz56g walnuts
- 2 tbsp2 tbsp olive oil
- 2 pinch2 pinch ground nutmeg
- 4 tsp4 tsp lemon juice
- Salt and black pepper to taste
