Pasta dishes are often associated with heavy dairy-based sauces, but this creamy organic butternut squash and sage pasta proves that plant-based alternatives can be just as rich, flavorful, and satisfying. This dish brings together the natural sweetness of organic butternut squash, the aromatic depth of fresh organic sage, and a velvety texture achieved without using any dairy. Instead of relying on butter or cream, this recipe uses organic cashews, which blend into a smooth and luscious sauce that coats the pasta beautifully.
This recipe is not just delicious; it’s also packed with nutrients. Organic butternut squash is loaded with vitamin A, fiber, and antioxidants, making it a perfect ingredient for immune support and digestion. Organic cashews contribute heart-healthy fats and plant-based protein, while organic garlic and organic onions add immune-boosting properties. The result is a comforting meal that nourishes the body while delivering indulgent flavors.
Beyond nutrition, this dish is a great example of how easy it is to make high-quality vegan food with just a handful of organic ingredients. Whether you’re preparing a cozy dinner for yourself or impressing guests with a gourmet plant-based meal, this creamy organic butternut squash and sage pasta is sure to be a hit. It’s rich, wholesome, and full of autumnal warmth, but it’s equally perfect for any season. Plus, it’s incredibly simple to make, requiring just a blender and a bit of time on the stovetop.
Let’s dive into this decadent, dairy-free, and completely plant-based pasta dish that will change the way you think about vegan comfort food.
Ingredients
- 1 small organic butternut squash, peeled and cubed
- 1/2 cup organic raw cashews (soaked in warm water for 20 minutes)
- 1/2 cup organic unsweetened plant milk (organic almond or oat works best)
- 2 tablespoons organic olive oil
- 1 small organic onion, diced
- 3 cloves organic garlic, minced
- 1 teaspoon organic fresh sage, finely chopped (plus more for garnish)
- 1/2 teaspoon organic smoked paprika
- 1/4 teaspoon organic nutmeg
- 1 teaspoon organic lemon juice
- Salt and pepper to taste
- 12 ounces organic whole wheat or gluten-free pasta of choice
- 1/4 cup reserved pasta water (if needed for consistency)
- 2 tablespoons organic nutritional yeast (optional, for a cheesy flavor)
Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the organic butternut squash cubes with 1 tablespoon of organic olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Sauté the Aromatics
While the squash is roasting, heat the remaining 1 tablespoon of organic olive oil in a pan over medium heat. Add the organic diced onion and cook for 3-4 minutes until softened. Stir in the organic garlic, organic sage, smoked paprika, and nutmeg, and sauté for another minute until fragrant.
3. Blend the Sauce
Drain the soaked organic cashews and add them to a blender along with the roasted organic butternut squash, sautéed aromatics, organic plant milk, organic lemon juice, and organic nutritional yeast (if using). Blend until smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
4. Cook the Pasta
Bring a large pot of salted water to a boil and cook the organic pasta according to the package instructions. Drain, reserving about 1/4 cup of the pasta water in case you need to thin out the sauce.
5. Combine and Serve
Return the pasta to the pot and pour the creamy organic butternut squash sauce over it. Toss to coat evenly, adding reserved pasta water if needed. Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with extra organic fresh sage and a sprinkle of organic nutritional yeast if desired.
6. Enjoy
Serve this comforting, creamy organic butternut squash and sage pasta warm, with a side of roasted vegetables or a simple organic arugula salad for a balanced meal.