Vegan Creamy Butternut Squash Pasta with Sage

Preheat oven to 400°F (200°C).

On a baking sheet, toss the butternut squash, onion, and garlic with olive oil, salt, and pepper.

Roast for 25–30 minutes, or until soft and golden brown.

Cook the Pasta:

While the veggies are roasting, cook your pasta in salted boiling water according to the package instructions.

Reserve ½ cup of pasta water, then drain and set the pasta aside.

Make the Sauce:

In a blender, combine the roasted squash, onion, garlic, plant-based milk, nutritional yeast, Dijon mustard (if using), and sage leaves.

Blend until smooth and creamy. Add the reserved pasta water if needed to reach a sauce-like consistency.

Taste and adjust seasoning with more salt or pepper if necessary.

Combine & Heat:

Pour the sauce into a pan over low heat.

Add the cooked pasta and stir to coat evenly.

Heat gently until warmed through, adding more pasta water if the sauce is too thick.

Serve & Enjoy:

Garnish with crispy sage leaves, toasted breadcrumbs, or vegan Parmesan.

Serve warm with a side salad or garlic toast for a complete meal.

Pro Tip:
For an extra burst of flavor, brown the sage in olive oil and drizzle it over the pasta just before serving. It adds a lovely crunch and depth of flavor!