Vegan Roasted Butternut Squash and Sage Pasta

Vegan Roasted Butternut Sage Fettuccini Alfredo

5 from 1 vote

Vegan Roasted Butternut Squash and Sage Pasta

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 407kcal

Author: Maria

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 RINSE
8 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 pan
2 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

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