A butternut squash pasta made with roasted hazelnut and sautéed garlic and sage for the perfect fall meal. So creamy no one will believe it's vegan.
Bring a large pot of at least 2 quarts of water to boil. Cut the butternut squash down the middle lengthwise. Scoop out the fleshy middle and cut the squash again, this time widthwise, so that your squash is now quartered. Using a sharp knife, cut away the thick skin. Chop into 1/2" cubes.
Boil cubed butternut squash for 10 minutes until a fork easily pierces through the squash. Strain the squash through a colander and set aside to cool.
Add another 2 quarts to the pot and return to boil. Cook pasta according to package instructions.
While the pasta is cooking, add the butter to a small skillet over medium heat. Once the butter is melted, add chopped onion, garlic, and sage and sauté for 5 minutes, stirring often. Remove from heat.
In a blender, combine butternut squash, sautéed onions, garlic, and sage, vegetable broth, salt, pepper, and nutmeg. Blend until smooth. Return to heat, if necessary.
When the pasta is ready, strain it through a colander. Toss with prepared butternut squash sauce. Stir in hazelnuts.
Serve immediately with fresh sage and vegan parmesan.
Serving and Storing - Serve this pasta with toasted hazelnuts, fresh sage, and vegan parmesan. Store the pasta in the refrigerator for up to 5 days or in the freezer for up to 2 months. When you are ready to eat it, thaw it overnight and reheat it in the microwave or stovetop.
Recipe Tip - Depending on the size of your squash, you may end up with extra sauce. Store it in the freezer for up to 2 months. When ready to use, gently reheat and toss with fresh pasta.