Creamy Vegan Butternut Squash Fettuccini

delish knowledge

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.

The sauce is so incredibly silky, it coats each strand of fettuccini so beautifully the entire dish almost melts in your mouth.

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For added punch, I sprinkled on fried sage at the end for texture, color and even more flavor.

To make this pasta dish come together even faster, you can roast the squash ahead of time for easy assembly for weeknight dinners. It will keep for a few days in the fridge already cooked.

The sauce will also keep for a few days, though I don’t recommend adding the sauce to the pasta until right before serving. It will thicken as it cools, so you want to enjoy it right away.

Adding in roasted squash with spices and cashews creates a thick and creamy pasta sauce, without a drop of heavy cream or dairy.

Swipe Up to see how to make your own delicious Creamy Vegan Butternut Squash Fettuccini!

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