VEGAN BUTTERNUT SQUASH PASTA

The sauce is made from onions, garlic, butternut squash, vegetable broth, salt and pepper. Now that may sound a little too simple and a little too plain, but trust me, this pasta is anything but plain. Then, to make this pasta seem fancy x 100, just fry up some fresh sage leaves in a little vegan butter (trust me on this, it’s a must). Place them on top of each serving of vegan butternut squash pasta, and voila! Restaraunt quality pasta, on your table in 30 minutes.

In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 – 15 minutes until the butternut squash is very tender when pierced with a fork.

Ingredients

For the vegan butternut squash pasta:

• 500 g pasta of choice (tagliatelle, fettuccine, linguini, etc.), gluten-free if preferred
• 2 tablespoons vegan butter
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 medium butternut squash (950g) (7 cups) peeled, deseeded, and chopped into 2 inch cubes
• 1 1/4 - 1 1/2 cups vegetable broth
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

For the fried sage:

• 2 tablespoons vegan butter
• 1 bunch fresh sage leaves (about 20 leaves)

Instructions

1. Bring a large pot of water to a boil and cook the pasta according to package directions.
2. In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
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full recipe : itdoesnttastelikechicken.com

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