Vegan Roasted Butternut Sage Fettuccini Alfredo

Creamy, satisfying and decadent vegan roasted butternut squash and sage fettuccini alfredo. Easy to make, vegan and dairy free. Comforting and delicious vegan fall and winter recipe. Can be made gluten free with gluten free pasta.

 
Creamy, satisfying and decadent vegan roasted butternut squash and sage fettuccini alfredo. Easy to make, vegan and dairy free. Comforting and delicious vegan fall and winter recipe. Can be made gluten free with gluten free pasta. #vegan #veganalfredo #butternutsquash #easyveganrecipe #veganrecipe #dairyfree www.DamnTastyVegan.com
 

Hello, my sexy vegan and vegan curious friends! I have whipped up for you a pasta dish that is so creamy and decadent, that you would be charged $20 for it at a restaurant.

But, lucky for you, you get to make this gem at home for a fraction of that cost. And if you have the same rule in your house as mine (whoever doesn’t cook, does the dishes) you won’t even have to wash the pans!

This is my creamy, roasted butternut squash and sage fettuccini alfredo. All vegan, all the time; because we love animals, the planet and ourselves.

 
Creamy, satisfying and decadent vegan roasted butternut squash and sage fettuccini alfredo. Easy to make, vegan and dairy free. Comforting and delicious vegan fall and winter recipe. Can be made gluten free with gluten free pasta. #vegan #veganalfredo #butternutsquash #easyveganrecipe #veganrecipe #dairyfree www.DamnTastyVegan.com
 

This vegan butternut squash fettuccini alfredo tastes like it should be unhealthy, but it will leave you feeling satisfied, and not gross, like if this was made from heavy (cow titty) cream.

The secret is soaked raw cashews. I LOVE cashew cream. I use it all the time in my recipes, like in this smoked gouda mac & cheese. It adds a creamy and satisfying decadence to dishes. If you order raw cashew in bulk, it’s way cheaper and they get delivered right to your doorstep.

The only thing with cashew cream is that the longer it’s on heat, the more it thickens. Be aware of this so that you can adjust the consistency of your sauce.

 

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    Add a splash of water of veggie broth to this this out, especially the next day while re-heating. If a cashew sauce is ever too thin, just put it on low heat and stir constantly until it thickens. It usually doesn’t take longer than a minute.

    One more tip for you. An easy way to peel butternut squash is to quarter it and take the seeds out. Then steam it for 5 minutes. Take it out with a fork and run under cool water. This makes the skin come right off.

    Alright, those are all of my tasty tips for you. Now go enjoy your vegan alfredo!

    Share this recipe with someone who would love it. OR, Pin it to your recipe board on Pinterest.

    HAPPY MUNCHING!

     
    Creamy, satisfying and decadent vegan roasted butternut squash and sage fettuccini alfredo. Easy to make, vegan and dairy free. Comforting and delicious vegan fall and winter recipe. Can be made gluten free with gluten free pasta. #vegan #veganalfredo #butternutsquash #easyveganrecipe #veganrecipe #dairyfree www.DamnTastyVegan.com
     

    Vegan Roasted Butternut Sage Fettuccini Alfredo

    Yield: 6
    Author:
    prep time: 5 Mcook time: 30 Mtotal time: 35 M
    This dish is perfect for a brisk fall or winter evening. Cozy and satisfying. A wonderful mix of flavors. Creamy pasta with roasted butternut squash and kale comes together with sage.

    ingredients:

    • 3/4 cup of raw cashews - soaked for 10 minutes in boiling water
    • 1 cup of water
    • 1/2 lemon - juiced
    • 2 tsp garlic powder
    • 1 tsp onion powder
    • 1.5 tsp salt
    • 1 TBL olive oil
    • 3 TBL nutritional yeast
    • 1 tsp black pepper
    • 1 cup of peeled and cubed butternut squash
    • 1 TBL fresh sage - chopped
    • 1 cup of chopped kale
    • 1 box of fettuccini pasta

    instructions:

    How to cook Vegan Roasted Butternut Sage Fettuccini Alfredo

    For the Alfredo Sauce
    1. Soak and drain your cashews
    2. Blend cashews, water, lemon juice, onion powder, garlic powder, olive oil, nutritional yeast and salt until smooth.
    Butternut squash
    1. Pre-heat oven to 425 degrees
    2. Quarter a butternut squash and take the seeds out
    3. Lightly steam the squash for 5 minutes
    4. Take out the pieces with a fork and rinse under cool water
    5. Peel the squash  (Lightly steaming it makes it easier to peel)
    6. Cut the squash into cubes and measure out a cup to roast
    7. Drizzle a teaspoon of olive oil and a sprinkle of salt over the squash.
    8. Place on an oiled or lined baking sheet.  Make sure they are spread apart and have room, so they can crisp up.  If they're too close they won't crisp.
    9. Bake for 30-35 minutes.
    Putting it all together
    1. Cook the fettuccini pasta according to package about 10 minutes before the squash is done roasting. 
    2. 1 minute before the pasta is done, add the kale in with the pasta to soften it slightly.
    3. Turn off heat and drain the pasta and kale but DO NOT RINSE
    4. Add the warm  pasta & kale back to the pan 
    5. Add the cashew alfredo to the pasta and kale.  
    6. Add the sage to the mix
    7. Once the pasta is mixed well with the sauce, add in the butternut squash at the end.  It has the potential to get soggy, so don't add the squash until the end
    8. Add more salt and pepper if needed and ENJOY
    9. If the sauce gets too thick, add a little water and a sprinkle of salt.

    NOTES:

    The longer the cashew alfredo sauce is on heat, the thicker it gets. If it gets too thick, add a dash of water until you reach the desired consistency. If it's too thin, put it on low heat for a minute. This will be really thick the next day. To warm this up the next day, add 1/4 cup of water or unsweetened plant milk and stir. It will dilute the taste a little, so add salt to taste if needed.
    Created using The Recipes Generator