Creamy Vegan Butternut Squash Fettuccini
Creamy Butternut Squash Fettuccini! You'd never guess that this incredible meal is VEGAN. Creamy pasta sauce made with sage, nutmeg, roasted squash and shallots tossed with fettuccini noodles.
Equipment
Ingredients
- 1 medium butternut squash, peeled and cut into cubes (about 1 pound of cubed squash)
- 3 shallots, halved
- 3 garlic cloves, peeled
- 1 tablespoon olive oil
- 1/4 teaspoon dried sage
- scant 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1-2 cups vegetable broth
- 1/2 cup raw cashews, preferably soaked for at least 20 minutes
- 12 ounces fettuccini noodles
Instructions
- Preheat the oven to 425 degrees F. Toss cubed squash, shallots, garlic with olive oil, sage, nutmeg, salt and pepper.
- Place in a single layer on a baking or roasting sheet and roast for 25-30 minutes until squash is very tender.
- While the squash is cooking, bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente according to package directions. Drain, do not rinse, and reserve 1 cup pasta water (different than regular water, the pasta water has starches that help the sauce cling to the pasta.
- Place the roasted squash mixture into a blender along with 1 cup of the vegetable broth and cashews. Puree until silky and smooth. Depending on the power of your blender, you may need to add more broth. I usually end up using 1 1/2- 1 3/4 cup broth. Taste for seasoning, adding salt/pepper if needed. The mixture should be the consistency of thick pasta sauce.
- Add the pureed mixture to the noodles along with a splash of pasta water. Toss, adding more pasta water as needed.
- Serve immediately.
Notes
I served this with fried sage for garnish. Optional if you want to be a little more fancy, but not needed. To do, melt butter (regular or dairy-free) in a small saucepan. Add fresh sage leaves and cook until just crispy. Remove and chop, then garnish!
Nutrition
Serving: 1servingCalories: 551kcalCarbohydrates: 92gProtein: 17gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 71mgSodium: 556mgPotassium: 1046mgFiber: 8gSugar: 9gVitamin A: 20110IUVitamin C: 42mgCalcium: 137mgIron: 4mg