Vegan Creamy Butternut Squash Pasta with Sage

This creamy, plant-based pasta dish brings the warmth and flavors of autumn to your table, with a velvety butternut squash sauce enriched with garlic, onion, and sage. Perfect for a cozy, comforting meal!

Ingredients:
For the Sauce:

1 medium butternut squash (peeled, seeded, and cubed)

1 small onion, chopped

3 cloves garlic, peeled

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

1 ½ cups unsweetened plant-based milk (almond, oat, or soy)

2 tbsp nutritional yeast (for cheesy flavor)

1 tsp Dijon mustard (optional)

4–5 fresh sage leaves (plus extra for garnish)

For the Pasta:

12 oz pasta of choice (penne, fettuccine, or shells)

Salted water for boiling

Toasted breadcrumbs or vegan Parmesan (optional topping)

Instructions:
Roast the Veggies: