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    Home » Recipes » All recipes

    Vegan Roasted Butternut Sage Fettuccini Alfredo

    Published: Oct 9, 2019 · Modified: Jun 8, 2022 by Maria · This post may contain affiliate links · Leave a Comment

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    Vegan Roasted Butternut Sage Fettuccini Alfredo
    Vegan Roasted Butternut Sage Fettuccini Alfredo
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    Dairy free vegan alfredo sauce

    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 Roasted Butternut Sage Fettuccini Alfredo

    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.

    Vegan Roasted Butternut Sage Fettuccini Alfredo

    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.

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!

    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!

    More recipes you’ll love

    • Dairy free pesto pasta
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    📖 Recipe

    Vegan Roasted Butternut Sage Fettuccini Alfredo

    Vegan Roasted Butternut Sage Fettuccini Alfredo

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 407kcal
    Author: Maria
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    Ingredients

    • 8 oz fettuccini pasta
    • ½ cup raw cashews ( – soaked for 10 minutes in boiling water)
    • 1.5 cups water
    • ½ medium firm or silken tofu
    • 2 tablespoon lemon juice
    • 2 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 teaspoon salt
    • 2 tablespoon olive oil
    • ¼ cup nutritional yeast
    • 1 teaspoon black pepper
    • 1 cup butternut squash
    • 1 tablespoon fresh sage – chopped
    • 1 cup chopped kale

    Instructions

    For the Alfredo Sauce

    • Soak and drain your cashews
    • Blend cashews, water, tofu, lemon juice, onion powder, black pepper, garlic powder, nutritional yeast and salt until smooth.

    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 pieces with a fork and rinse under cool water
    • Peel the squash (Lightly steaming it makes it easier to peel)
    • Cut the squash into cubes and measure out a cup to roast
    • Drizzle a TBL of 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 RINSE
    • In the pan you cooked the pasta in, heat 2 TBL 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 pan
    • 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

    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 ¼ cup of water or unsweetened plant milk and stir. It will dilute the taste a little, so add salt to taste if needed.

    Nutrition

    Calories: 407kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 1182mg | Potassium: 537mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5397IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 3mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    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.

    Vegan Roasted Butternut Sage Fettuccini Alfredo
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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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