Vegan Brown Butter Sage Pasta with Roasted Butternut Squash
This vegan brown butter sage pasta with roasted butternut squash has become one of our most favorite pastas! It’s savory, nutty, aromatic, and so comforting. The brown butter sauce coats the pasta nicely and the pine nuts add a wonderful nutty crunch. As the sage fries in the butter, it adds an amazing flavor to the pasta. This is a super simple dish to make and tastes so dang good. It feels fancy, but actually doesn’t take much work.
Something about butternut squash, sage, and brown butter just seems like the perfect combo. It’s comfort food to the max and everyone will be grabbing seconds. The toasty flavors just go so well together. When my husband said that this was the best pasta I’ve ever made, I KNEW it was a winner! He’s a tough critic and likes to speak his mind. Don’t be intimidated by browning butter. It’s super easy and just takes a couple of minutes.
All your non-vegan friends won’t believe that this is completely dairy free! It’s a must try and will soon be on your weekly rotation. If you make this pasta, make sure to tag me @nutsaboutgreens on Instagram and leave a comment below! I love seeing all your creations.
Vegan Brown Butter Sage Pasta with Roasted Butternut Squash
Ingredients
- 1-2 tbsp avocado oil
- 3 heaping cups diced butternut squash (about 14.5 oz)
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 16 oz pasta, use GF if needed (I used fusilli)
- 1/4 cup + 2 Tbsp vegan butter (6 Tbsp)
- 3 cloves garlic, minced
- 18-20 sage leaves
- 1/4 cup pine nuts
- 1/2 cup vegan parmesan cheese (I used Trader Joe’s)
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Place diced butternut squash in a large bowl and add the oil, salt, and garlic powder. Stir until everything is evenly coated. Add to the prepared baking sheet. Bake for 30 minutes or until squash is fork tender.
- In a large pot, cook the pasta according to package’s instructions. Rinse and drain pasta when done. Set aside.
- In the same pot you cooked the pasta in, melt the butter on medium heat. Stir butter for 3-4 minutes until starting to brown and has a nutty aroma. Then add the sage and pine nuts. Stir until sage starts to wilt and pine nuts start to turn golden. Add the garlic and cook for another 1-2 minutes, careful not to burn.
- Add in the pasta and roasted butternut squash. Stir until well combined. Turn heat off and add vegan parmesan and stir again. Taste and season with salt and pepper. I didn’t need to add too much salt because my butter is salted. Enjoy!
