Vegan Brown Butter Sage Pasta with Roasted Butternut Squash
This vegan brown butter sage pasta with roasted butternut squash is full of flavor, simple, nutty, aromatic, and so comforting!
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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!
Servings: 4