MAMASEZZ  BLACK LIVES MATTER

 
Shop Now

Dairy-Free Butternut Squash and Sage Creamy Pasta Recipe

Feel that autumnal nip in the air? Up here in New England we can hardly wait for colorful leaves, thick socks, flannels, apple picking, and of course, comfort foods! This creamy, thick, roasted butternut squash dairy-free cream sauce carries a hint of sage and a little heat. It's the perfect dinner for crisp fall evenings with a warm cup of freshly pressed cider.  And did I mention this vegan recipe is also cholesterol-free, gluten-free, and absolutely mouth-watering?  

Prep Time: 20 minutes

Cook Time: Oven-50 minutes, stove top- 15 to 20 minutes 

Servings: 6

Category: Pasta 

Ingredients: 

1 cups of diced butternut squash
1/2 a sweet onion, diced
4 cups of veggie broth
1 cup non-dairy milk
4 garlic cloves
1 teaspoon sage
1/2 cup of cashews
A pinch of salt
a pinch of pepper
a pinch of parsley
a pinch of red pepper flakes
1 lb of whole-grain pasta
OPTIONAL: Shiitake mushrooms, pumpkin seeds

TIME SAVER: Skip the blender and instead of cashews, use 3/4 a cup of MamaSezz Mama's Mac Sauce

Directions:

1. Preheat oven to 375

2. Toss butternut squash, onion, and garlic cloves in 1/2 a cup of veggie broth and place on a baking sheet. OPTIONAL: Toss sliced shiitake mushrooms in broth as well, but leave separated on the baking sheet. 

3. Bake for 50 minutes. Add a little extra veggie broth after 20 minutes. 

4. Soak: cashews, 1 cup of veggie broth, and spices until cashews are soft (soak while veggies are roasting)

5. Blend together in a high-speed blender until creamy: Roasted butternut squash, onion, garlic, cashew mixture, 1 cup of veggie broth, 1 cup of non-dairy milk. Pour into a large stove top pot. 

6. Add 1 pound of uncooked whole grain pasta into the pot, and let simmer until pasta is al dente. Add water if needed. Remove from heat. 

7. Optional: Top with the roasted mushrooms and/or pumpkin seeds

 

 

 

By Caroline DiNicola Fawley

Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies. 

 

What you should do now

  1. We have been where you are and we’ve helped thousands of people (just like you) transition to eating a plant based diet. If you are looking for a guide that can help you with some of the big questions, and dramatically reduce your stress, this FREE Ultimate Little Guide to Plant-Based Eating is a great place to start.
  2. If you're interested in Weight Loss, Download this fantastic FREE guide Ultimate (little) Guide to weight loss
  3. If you’d like to learn about plant-based living go to our MamaSezz Blog where you can read hundreds of “How To” articles. If you’d like to learn about plant-based cooking go to our Recipes Section for easy step by step favorites.
  4. If you enjoyed this article, then so will your friends, so why not share it on LinkedIn, Twitter, Facebook and Email




Also in Recipes

Slow Cooking Without Meat: 10 Healthy Vegan Crockpot Recipes To Cozy Up With This Fall
Slow Cooking Without Meat: 10 Healthy Vegan Crockpot Recipes To Cozy Up With This Fall

Meat isn't the only thing to slow cook this fall! Here's what we're making in the crockpot this season.

Continue Reading

10 Meatless Meals You Can Make with MamaSezz Ginger Garlic Protein Strips 
10 Meatless Meals You Can Make with MamaSezz Ginger Garlic Protein Strips 

Miss chicken? We've got the whole food plant-based solution: MamaSezz Garlic Ginger Protein Strips!

Continue Reading

15 Vegan Tomatoes Recipes for All Those Tomatoes From Your Garden
15 Vegan Tomatoes Recipes for All Those Tomatoes From Your Garden

Swimming in tomatoes? Don't let your summer harvest go to waste!

Continue Reading