Yup you read that right, this butternut squash and sage pasta is rich, creamy and full of flavor while of course being vegan, oil-free and gluten-free!
First let me say that this butternut squash and sage pasta dish may look as complicated to make as it is delicious but let me promise you that it is super easy, packed with good for you ingredients (even the sauce) and is fun to make and eat!
You know how there are some flavor combinations that just stick with you? That you seem to remember from your childhood as being like the best ever? Well butternut squash and sage raviolis is just that for me!
There is something about that combination that shocked me the first time I had it, as being a very unique flavor profile that I had never tasted before. It was unique, and damn good.
Now the problem is, I haven’t had these raviolis for years, since going vegan I haven’t been able to find me some vegan ones ( I know they exist but not where I live) and I haven’t been ambitious enough yet, to make ravioli on my own.
This deep desire for butternut squash sage something pasta has been eating away at me for quite some years, and because I cant just go out and buy an oil-free vegan version, I had to make it myself!
NUTRITION SIDE NOTE:
I don’t know if you are currently eating oil, or if you even know why you shouldn’t be. But let me break it down real quick
(I will probably write an entire post about why we shouldn’t eat oil, or why we should eat an oil-free diet) but for now.. Ok so you probably know that white sugar is not good for you because it is processed and has pretty much no nutrition other than containing empty calories, right? Well it actually contains 4 calories per gram, as do all other carbohydrates. So there are 48 calories in one tablespoon of sugar, and your really not getting anything good besides sweetness. So now let me compare that to oil, oil is the white sugar equivalent in the “fat” food group. White sugar is the most processed form of a carbohydrate, there is no fiber, water, vitamins or minerals, it is all processed out and you are left with just white sugar -48 calories per tablespoon. Well oil is the same process but worse, because it contains more than double the calories per tablespoon, at 120. Look at Olive Oil for example, it is the most processed form of fat you can get from an olive, you take the olive and you process out the fiber, water, protein, and even most of the vitamins and minerals and you are left with a very processed product, just the oil, packing in 120 calories per tablespoon!
I know that was kind of a random tangent, however I feel very passionately about avoiding oil because it is honestly the most damaging thing that most people eat (it is in almost all processed foods and when its not people add it to everything) because if is so rich in empty calories and so easy to consume.
So I really want to provide healthy holiday recipes for you to enjoy, knowing that they are actually healthy and are oil-free!
And that brought me to this creamy pasta, many recipes out there for butternut squash sage pasta have lots of oil in them, and it honestly is not necessary! You will see once you make this one that it is truly delicious without the oil and dairy!
This deep desire for butternut squash sage something pasta has been eating away at me for quite some years, until now…. because I made it!
As I was pondering the endless possibilities of dishes I could make in these few weeks leading up to Christmas, this combo is top of my list, and should be yours too because WOW you guys, the Brussels sprouts in there just took it to the next level.
And I have a confession to make, this was the FIRST time I have EVER roasted Brussels sprouts in the oven! SAY WHAT!! yes. I had only every sautéed them on the stove-top.. but wow was I missing out.
Not only are oven roasted Brussels Sprouts MORE delicious than I remember any Brussels sprouts tasting, it is much easier than sautéing because you literally just cut them, place them on parchment paper, pop em in the oven and literally forget about them for the next 20 minutes while you make your dinner or do whatever the heck you want. The timer goes off and they are perfectly toasty and golden on the outside, and soft, moist and hot on the inside. Perfection.
I also knew that I didn’t want to bake a Butternut squash for an hour or whatever, then puree it, then make my Alfredo.. who has time for that!?! (lol.. sometimes me, but not this week).
So I found the fastest most delicious solution, canned butternut squash that is ready to eat and cooked! I am super lucky and I know that not every grocery store carries it, so I wish you luck to find it. It is the “Farmers Market” brand, “organic butternut squash”… and I find these types of things confusing sometimes because I can never figure out if they are cooked already or not.. but this one is, and I think most things in cans are.
But seriously, cant they just write that to the can? Come-on folks!
If you cannot find it, don’t stress, you got options. You can use frozen and simply thaw it and add it to the pan when it calls for it, or you can do what I mentioned before and actually bake/steam/boil a fresh butternut squash. Just make sure that you add about 2 cups of the cooked puree of whatever you got, to the saucepan when it calls for it.
Also, the first time I tested this recipe I used a gluten-free spinach fettuccini pasta and it was really good, I don’t know if I really actually tasted the spinach in the fettuccini but I just really liked that the noodles were green. So if you can find those, they are fun. But they also make the dish look slightly more “healthy” so if you are making this for kids and you are worries they wont eat if it the noodles are green, then perhaps stick with a “normal” looking one. Hahaha..
Also, the first time I made this recipe I made it without the cashews and it was really good, the chickpeas give it a nice creaminess but I thought that it could use a richness to make it more like what we all remember an Alfredo having, and so the cashews really just perfect this one!
If however you want to avoid cashews, just replace them with 1/2 cup more chickpeas. And if for some horrible reason you are not eating chickpeas, you can replace those with 1 cup boiled potato, steamed cauliflower or 1/2 cup more cashews.
There are 3 things going on in this recipe:
Each do not take much time and they all can happen at the same time, or you can do them one at a time and combine later and heat up to serve if that is easier for you.
- Cooking the pasta – easy.
- Oven roasting the Brussels sprouts – this is also pretty darn easy because they naturally have so much flavor you literally don’t have to add anything to them. Just roast them on parchment paper! BAM!
- Sautéing then blending the Creamy sauce – this step is fun because it smells so good, and you can do it while the other things are “cooking”. You really will need a good blender to get those cashews all creamed up! But You could use a food processor if you must, but it will not be as creamy.
Alrighty then, I think that it is, get to cooking you all!
Side not, this dish is really good cold as left overs.. if you are into that! 🙂Print
30 Minute Vegan & Gluten-Free Creamy Butternut Squash Sage Pasta with roasted Brussels Sprouts for the entire family.
- 16oz package pasta of choice (I used a Gluten Free Fettuccini )
- 1 1/2 lbs Brussels Sprouts, cut in halves
- 1 large Onion, diced
- 1 cup Vegetable broth
- 1 tablespoon garlic, minced
- 2-3 tablespoons fresh Sage, minced
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon granulated Onion
- 1/4 – 1/2 teaspoon fine Black Pepper
- 1 (15oz can) Butternut Squash Puree (2 cups)
- 1 cup cooked Chickpeas
- 1/2 cup raw Cashews (soaked in 1/2 cup water)
There are 3 things going on in this recipe, each do not take much time and they all can happen at the same time, or you can do them one at a time and combine later and heat up to serve if that is easier for you.
- Cooking the pasta – easy.
- Oven roasting the Brussels sprouts
- Sautéing then blending the Alfredo sauce
- Bring a medium/large pot of water to a boil.
- Add the pasta and cook according to package until soft and tender
- Remove from heat and strain in a colander in the sink
- Rinse with cold water to stop the pasta from cooking
- Preheat oven to 400F
- Line a large baking sheet with parchment paper and place the brussels sprouts on it (they can lay anyway they fall, they do not all have to be face down).
- Cook the brussels sprouts for about 20-25 minutes while you finish the dish, checking them every 10 minutes to insure they do not burn.
- When they are golden brown and soft they are ready to eat, at that point remove them from the oven.
- Place the cashews in a small bowl and add 1/2 cup hot water to it, allow to soak (making sure to keep the water because you will add it to the sauce later).
- Grab a large sauce pan, add 3/4 cups vegetable broth and the diced onion, cover and sauté for about 5 minutes.
- Add the remaining 1/4 cup vegetable broth, garlic, sage, sea salt, granulated onion and black pepper; sauté for 3 minutes to bring flavors out of the spices.
- Finally add the can of butternut squash to the pan, mix and cook for 3-4 more minutes.
- Remove from heat and transfer to a blender along with the chickpeas and cashews with the water they were soaking in.
- Blend on high until totally smooth, thick and creamy.
- Return the fettuccini to the pot you cooked it in (without water), add the freshly made Alfredo sauce and heat over medium unit just warm enough to eat (about 5 minutes).
- Serve with Brussels sprouts on top, or mix them in before serving.
If you want to avoid cashews, just replace them with 1/2 cup more chickpeas. And if for some horrible reason you are not eating chickpeas, you can replace those with 1 cup boiled potato, steamed cauliflower or 1/2 cup more cashews.
- Calories: 430
Keywords: vegan, gluten free, butternut squash, sage, creamy pasta, pasta, Brussels sprouts, roasted brussels sprouts