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Dairy-Free Butternut Squash Pasta Sauce (Creamy & Vegan)

Creamy Vegan Squash Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 20 oz Frozen butternut squash Keep frozen until ready to use
  • 16 oz Pasta Any shape
  • 2 tbsp Olive oil Extra virgin
  • 4 cloves Garlic cloves Minced
  • 1 cup Vegetable broth Low sodium
  • 1/2 cup Coconut milk Full fat, canned
  • 1 tbsp Fresh sage leaves Finely chopped
  • 1/4 cup Vegan grated cheese Or nutritional yeast
  • 1 tsp Salt Kosher or sea salt
  • 1/2 tsp Black pepper Freshly ground

Instructions
 

  • Boil the pasta according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and fresh sage, sautéing for 1 to 2 minutes until fragrant.
  • Add the frozen squash and vegetable broth to the skillet. Cover and simmer for 10 minutes until the squash is tender.
  • Transfer the squash mixture to a blender. Add the vegan grated cheese, coconut milk, salt, and black pepper. Blend until completely smooth.
  • Pour the blended mixture back into the skillet. Toss with the cooked pasta, splashing in the reserved pasta water as needed to reach the desired consistency. Serve warm.