The sauce is made from onions, garlic, butternut squash,
vegetable broth, salt and pepper. Now that may sound a little too simple and a
little too plain, but trust me, this pasta is anything but plain. Then, to make
this pasta seem fancy x 100, just fry up some fresh sage leaves in a little
vegan butter (trust me on this, it’s a must). Place them on top of each serving
of vegan butternut squash pasta, and voila! Restaraunt quality pasta, on your
table in 30 minutes.
In a large saucepan, melt the vegan butter over medium-high
heat. Add the onion and garlic and sauté for about 5 minutes until the onion
turns translucent and begins to brown. Add the butternut squash, vegetable
broth, salt, and pepper. Cover and cook 10 – 15 minutes until the butternut
squash is very tender when pierced with a fork.
Ingredients
For the vegan butternut squash pasta:
- 500 g pasta of choice (tagliatelle, fettuccine, linguini, etc.), gluten-free if preferred
- 2 tablespoons vegan butter
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 medium butternut squash (950g) (7 cups) peeled, deseeded, and chopped into 2 inch cubes
- 1 1/4 - 1 1/2 cups vegetable broth
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
For the fried sage:
- 2 tablespoons vegan butter
- 1 bunch fresh sage leaves (about 20 leaves)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
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full recipe : itdoesnttastelikechicken.com
