This creamy vegan butternut squash and sage pasta tastes like fall in a bowl. It's loaded with comforting flavors, and is packed with wholesome ingredients like cashews, kale, and butternut squash. It’s perfect for a satisfying weeknight dinner or to impress guests with a healthy, vegan meal that doesn’t compromise on flavor.
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Why You'll Love This Recipe
- Quick and easy – Ready in 30 minutes!
- Minimal ingredients – Just a few pantry staples and fresh veggies.
- Kid-friendly – The creamy, savory sauce appeals to all ages.
- Protein-packed – Tofu and cashews add plant-based protein.
- Customizable – Easily make it gluten-free or oil-free.
- Meal-prep friendly – Store leftovers for a quick meal the next day.
If you'd like more butternut squash recipes, check out this Curry Butternut Squash and Lentil Soup, Sautéed Delicata Squash and this Vegan Stuffed Butternut Squash next!
Ingredient Notes
- Cashews – Create a rich, creamy texture in the Alfredo sauce.
- Butternut Squash – Roasting enhances its natural sweetness, complementing the sage.
- Nutritional Yeast – Adds a cheesy, savory flavor without dairy.
- Tofu – Blends into the sauce for extra protein and a silky texture.
- Kale – Adds a pop of color, texture, and nutrients.
- Fresh Sage – Brings earthy, fall-inspired flavor to the sauce.
Substitutions
- Cashews – Substitute with sunflower seeds for a nut-free version.
- Tofu – Add an extra ¼ cup of cashews if avoiding soy.
- Butternut Squash – Swap with pumpkin or sweet potato for a different flavor twist.
- Gluten-Free – Use gluten-free pasta for a completely gluten-free dish.
Step-by-Step Instructions
Step one - Prepare the Sauce: Soak cashews in boiling water for 10 minutes, then blend with tofu, water, lemon juice, nutritional yeast, spices, and salt until smooth.
Step two - Roast the Squash: Steam and dice the butternut squash, then roast with olive oil and salt at 425°F for 30–35 minutes.
Step three - Cook the Pasta: Cook fettuccini according to package directions, adding kale 1 minute before draining.
Step three - Cook the Pasta: Cook fettuccini according to package directions, adding kale 1 minute before draining.
Expert Tips
Thickness Control: If the sauce thickens too much, add a splash of water or plant milk.
Roast in Advance: Roast the squash ahead of time to speed up the process.
Sauté for Extra Flavor: Add a pinch of chili flakes when cooking the sauce for a little heat.
Additions and Adjustments
- Extra Veggies: Add mushrooms, spinach, or roasted bell peppers for more variety.
- Oil-Free: Skip the olive oil and roast the squash with a sprinkle of vegetable broth instead.
- Gluten-Free: Use gluten-free pasta for a fully gluten-free version.
Storing and Making Ahead
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat with a little water or plant milk to maintain creaminess.
- Freezer: Freeze the sauce and roasted squash separately for up to 2 months.
- Make Ahead: Prepare the sauce and roast the squash a day in advance for easy assembly.
Serving Suggestions
Serve with a fresh side salad, like the Creamy Tahini Kale Salad or any salad topped with this Homemade Vegan Italian Dressing or this Creamy Vegan Ranch Dressing. Homemade Crusty Bread to soak up every last bit of the sauce.
Recipe FAQs
Yes, using frozen butternut squash is a convenient option! Just thaw it slightly and proceed with roasting. Keep an eye on the cooking time since frozen squash may cook a little faster.
To thicken the sauce, simmer it on low heat until it reaches your desired consistency. If it gets too thick, add a little water or plant milk until it’s just right.
Yes, you can! Skip the olive oil when roasting the butternut squash and use vegetable broth or water instead. The sauce will still be creamy and flavorful.
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📖 Recipe
Vegan Roasted Butternut Squash and Sage Pasta
Ingredients
- 8 oz fettuccini pasta
- ½ cup raw cashews
- 1½ cups water
- ½ block of medium firm or silken tofu
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 2 tablespoons olive oil
- ¼ cup nutritional yeast
- 1 teaspoon black pepper
- 1 small or medium butternut squash
- 1 tablespoon fresh sage (chopped)
- 1 cup chopped kale
Instructions
Alfredo Sauce
- Boil some water and then pour it over the cashews. Let them soak for 10 minutes and drain.½ cup raw cashews
- Blend cashews, water, tofu, lemon juice, onion powder, black pepper, garlic powder, nutritional yeast and salt until smooth.1½ cups water, ½ block of medium firm or silken tofu, 2 tablespoons lemon juice, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons salt, ¼ cup nutritional yeast, 1 teaspoon black pepper
Butternut squash
- Pre-heat oven to 425 degrees
- Quarter a butternut squash and take the seeds out. Lightly steam the squash for 5 minutes. Take out the butternut squash with a fork and rinse under cool water. Peel the squash (Lightly steaming it makes it easier to peel) Cut the squash into bite-sized cubes.1 small or medium butternut squash
- Drizzle olive oil and a sprinkle of salt over the squash. 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. Bake for 30-35 minutes.
Putting it all together
- Cook the fettuccini pasta according to package about 10 minutes before the squash is done roasting. 1 minute before the pasta is done, add the kale in with the pasta to cook it. Turn off heat and drain the pasta and kale but DO NOT RINSE8 oz fettuccini pasta, 1 cup chopped kale
- In the pan you cooked the pasta in, heat oil on low heat. Add the cashew Alfredo and stir until it thickens - about 1-2 minutes. Add the pasta, kale and sage to the pan2 tablespoons olive oil, 1 tablespoon fresh sage
- Once the pasta is mixed well with the sauce, top with the butternut squash at the end. It has the potential to get soggy, so don't add the squash until the end
- Add more salt and pepper if needed and ENJOY. If the sauce gets too thick, add a little water and a sprinkle of salt.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Rachel
Hello! I am wondering if the 1/2 tofu is half of a block?
Rachel
Nevermind got it!