Skip to content

Dinner / Italian-inspired

Butternut Sage Pasta

Roasted squash and sage blend into a smooth oat-milk sauce for pasta. A creamy vegan dinner with sweet squash and a fresh lemon finish.

VegetarianVeganDairy Free

By Vegetarian Recipes Kitchen · Updated

Jump to recipe ↓
Butternut Sage Pasta, ready to serve
Illustrative food photography. See our editorial policy.
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in pasta, egg-free; check the actual product labels, including any gluten-free replacements.
  • Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Heat the oven to 220°C (425°F). Toss squash, onion and garlic with oil, salt and pepper and roast for 25–30 minutes.

  2. Cook pasta according to the packet, reserving 200 ml cooking water.

    Butternut Sage Pasta: Cook pasta according to the packet, reserving 200 ml cooking water

  3. Blend roasted vegetables with oat milk, sage and lemon juice until smooth.

    Butternut Sage Pasta: Blend roasted vegetables with oat milk, sage and lemon juice until smooth

  4. Toss sauce with drained pasta, adding cooking water until the sauce coats it evenly.

0 of 4 steps complete

A little kitchen know-how

  • Roast the squash until it is soft enough to crush easily before blending.

Make it yours & keep it well

Use pumpkin instead of squash and roast until completely tender.

Storage: Refrigerate for 3 days or freeze the sauce for 2 months.

Estimated nutrition per serving

490 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate for 3 days or freeze the sauce for 2 months.

Can I adapt this plant-based recipe?

Use pumpkin instead of squash and roast until completely tender.

Keep the good food coming.

Lentil Walnut Bolognese

Lentil Walnut Bolognese

Brown lentils and finely chopped walnuts give this tomato pasta sauce its hearty texture. Spoon over spaghetti for a satisfying vegan dinner.

View recipe
Mushroom Lentil Meatballs

Mushroom Lentil Meatballs

Lentils, browned mushrooms and breadcrumbs form tender vegan meatballs. Bake until firm, then spoon over warm tomato passata.

View recipe
Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Roasted peppers, onion and garlic blend with cashews into a silky vegan pasta sauce. Lemon and basil keep the rich sauce fresh.

View recipe