Creamy Butternut Squash & Sage Pasta
50 min
Main
10 ingredients or less
Servings
Total
50 minPrep
15 minCook
35 minSwap out
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
Roasted squash & garlic
-
½butternut squash
-
1 Tbsp (15 mL)olive oil
-
⅛ tspsalt
-
1 pinchground black pepper
-
1head garlic
Pasta
-
14 oz (400 g)dry rigatoni
-
1 Tbsp (15 mL)olive oil
-
½ cup (23 g)sage leaves, sliced
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1 cup (240 mL)soy cooking cream
-
½lemon, juiced
-
1 cup (20 g)arugula
Directions
- Preheat oven to 390°F (200°C) and line a baking tray. Carefully peel the outer skin of the squash, or keep it on for extra fibre. Cut the butternut squash in half lengthwise. Use a spoon to scrape out the seeds and stringy bits and place these into a bowl of water.
- Thinly slice the squash into ½ cm thick slices. Transfer to the baking tray, toss in oil, and sprinkle on some salt and pepper.
- Cut the top ½ cm off a head of garlic to expose the cloves. Drizzle some oil on the garlic and place this on the baking tray as well. Bake the garlic and squash for 20 minutes.
- Returning to the seeds in water, gently pick out the seeds and discard the stringy bits. Then drain and rinse the seeds until clean. Toss the seeds in a bit of oil, together with a sprinkle of salt and pepper to taste.
- Remove the baking tray from the oven. Remove the head of garlic from the tray, and add in its place the squash seeds. Flip over the squash slices and return to the oven for another 10 - 15 minutes, or until the seeds are lightly golden, and the squash is thoroughly cooked.
- Cook the pasta in a large pot of boiling salted water. Cook until tender but not quite done - about 1 minute away from being al dente.
- Meanwhile, heat a large pan on medium-high heat and add the oil and sage. Cook for 1 - 2 minutes, or until the sage shrivels. Add in the roasted garlic cloves, and mash with the back of a wooden spatula to purée it.
- Scoop out ¾ cup (180 mL) of the pasta cooking water and add it to the pan. Then drain the pasta, and add this to the pan as well, along with the cooking cream. Cook for a minute until heated through.
- Stir through the lemon juice, and plate while hot. Top with arugula, baked squash, and crispy squash seeds. Enjoy!
Storage
- If not eating the entire dish right away, it's recommended to store the sauce and the pasta separately in airtight containers in the fridge for up to 3 days. Combine when ready to enjoy.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 85%
• butternut squash
• dry rigatoni
Proteins 0%
Fruits & Veggies 15%
• head garlic
• sage leaves
• lemon
• arugula
Calcium
No significant sources of calciumFat
• olive oil
• olive oil
• soy cooking cream
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
I unexpectedly had all the ingredients in my fridge and decided to give it a shot. It tasted a lot better than it sounded, definitely trying this one again!
Made this recipe, so delicious. I used coconut cream, spinach and roasted peppers. I love making your recipes and also making it my go own. I would take pics and send to my friends!!!
Not many good creamy vegan pasta recipes out there but this is definitely one of them.
I love everything about this recipe, I already made it twice!
This was so good! I made two servings but ate both in one meal. Do use the recommended amount of garlic. I used a type of acorn squash and spinach since that's what I had on hand and finally had a reason to use the sage in my garden. I also loved the texture from the roasted squash seeds.
I made this recipe tonight! The flavors go together so well. It is the perfect autumnal comfort food dish!
Very delicious recipe, I just tried out yesterday to cook for friends :) !!! I think its a perfect introduction into the Dutch Autumn weather, and provides an amazing texture from the creamy pasta to the soft squash and mixed the crunchy pumpkin seeds. I never used sage leaves before, so that was an interesting discovery. I might have burned it a bit, which I think could have taken away its intensity slightly, but I guess its all about learning as well. Always wanted to use the garlic heat up trick which I have seen in several PUL videos, and I knew I would love it!!
Hi-I'm so excited to try this recipe! Is there any alternative to the fresh sage that would go well with the butternut squash/sweet potatoes? I mostly only have dry spices on hand but I would love to give this recipe a go anyway. Thank you!
This tastes incredible!!!!! I couldn't find any soy cream or plant based cream so I did use regular heavy cream though.
I cooked this for dinner, as I’m trying to eat and introduce more plant based meals to my family. It was a crowd pleaser for all! I used a dairy free thickened cream as I couldn’t find soy cooking cream. I also added Cherry tomatoes after the sage and garlic. The baked sunflower seeds had so much flavour and cooking them was a great hack to learn. Can’t wait to make this again! Thanks Sadia and PUL team <3
Hi there!
I hope im not upsetting anyone with this question but is there an alternative veggie that I can swap for the pumpkin and that it still goes well with the sage? I love pumpkin just not so much in pasta dishes.
Xx Salome
This recipe is delicious! I have been vegan going on 2years and struggle with eating well. I livdd we off rice beans and smoothies. Pick up limes has brought me to a whole new light in this vegan walk. Not only was the recipe delicious it was fun to make.
This is such a delicious recipe! The combination of sage & garlic is surprisingly amazing. Next time I definitely want to try it with thyme as well.
This recipe is delicious! We used a coconut/almond cream and the sauce was very runny like water - we were hoping for a thicker sauce. Next time we'll try soy cooking cream and hope for a thinker sauce like in the video.
Fabulous! My twin two year olds kept asking for more! We've also been looking for healthy low sodium dinners with flavor since my husband has started working on lowering his BP and this hit the spot!
I just made this for the first time! It's really wonderful, with flavors I have never cooked with before!
I really love the backed butternut squash in combination with the creamy pasta sauce! So delicious!
This recipe is one of my favorites! It's a perfect autumn comfort food and still feels a bit fancy. I also just love butternut squash, which is a big bonus.
Absolutely delicious. It tastes like autumn and is so comforting. I’d been wanting to make this recipe for weeks and whipped it up in a brief 30min.
I love this dish and my sister as well. Everytime (and we live really close by, so practically every week) we see each other, she asks whether I could buy butternut squash to make this recipe. Thank you so much, Sadia, for all the delicious recipes and the work you put into creating them!
I already tried this recipe just after you posted it and will definitely make it again now that I have fresh sage in my garden.
I used coconut milk instead if soy cream because that's all I had but it was delicious. Sage and butternut go so well! Really keen to try the butternut seeds next time I make this. I always thought you had to take off the shell of the seeds which makes it a huge task.
Thank you for the recipe!
I thought this was really tasty! I changed the sage for Rosemary and thyme which changes the flavour but it’s what I had on hand and it was lovely. Served it with warm buttery ciabatta
The taste is really nice and special. But I wonder if it would be better to blend the butternut with the cream sauce for better texture and to ensure that I have butternut on every spoon.
This is one of my favorite pasta dishes - I especially love how low waste it is because we use the seeds too. So yum!
I've made this recipe on multiple occasions and it's so satisfying every time! Especially on dreary days or when I'm craving a good comfort food, this recipe brings me joy :)
I also like using spinach if I don't have arugula on hand.
This is my favourite recipe so far <3 I don't know where to get fresh sage so I used fresh thyme instead. Turned out absolutely DELICIOUS!! My family is obsessed with this dish :)
What can be used as an alternative to soy cooking cream in this recipe?