Print
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. A lightened-up version of Alfredo sauce. | www.delishknowledge.com

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

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. A lightened-up version of Alfredo sauce. | www.delishknowledge.com

Creamy Vegan Butternut Squash Fettuccini

Description

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. 


Scale

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 rubbed sage (I buy this at Penzey’s Spices but regular dried sage will also work)
  • scant 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 cups vegetable broth
  • 1/2 cup raw cashews, preferably soaked for at least 20 minutes
  • 12 ounces fettuccini noodles

Instructions

  1. Preheat the oven to 425 degrees F. Toss cubed squash, shallots, garlic with olive oil, sage, nutmeg, salt and pepper. 
  2. Place in a single layer on a baking or roasting sheet and roast for 25-30 minutes until squash is very tender. 
  3. 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.
  4. 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. 
  5. Add the pureed mixture to the noodles along with a splash of pasta water. Toss, adding more pasta water as needed. 
  6. 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! 

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Flipboard