Butternut Squash and Sage Pasta
This recipe for butternut squash and sage pasta is a budget-friendly vegan dish that is easy to make after a long day. Boil butternut squash in stock, fry sage leaves until crisp, then sauté onion and garlic. Blend the cooked squash with onions, garlic, nutritional yeast, and water. Cook pasta in the same pot, then combine with the squash mixture, drained chickpeas, and crispy sage leaves. This flavourful and creamy pasta dish is perfect for a quick and affordable meal.
Serves: 2
40 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
Join My Community ✨
🔍 Search Every Recipe
🍽️ Access Exclusive Dishes
🥦 Substitutions for Dietaries
🥑 Recipes to use Leftovers
⚖️ Custom Serving Sizes
ℹ️ Nutritional Information
🥫 Pantry Essentials
💰 Exclusive Discounts
Coming Soon ⏳
📆 Live Events
💬 Member Chat & Sharing
Earlybird discount
Ingredients:
- 1 stock cube
- ½ butternut squash
- 3 clusters of sage leaves
- ½ onion
- 4 cloves of garlic
- 2 tbsp nutritional yeast
- 200 g pasta
- 1 tin of chickpeas
- Olive oil
🔄Natalia Rudin's Suggested Substitutes
Stock Cube Vegetable Broth
Butternut Squash Pumpkin or Sweet Potato
Sage Leaves Rosemary or Thyme
Beta