I discovered that being a vegan, you have to be creative with food and always willing to try new things. I’ve become much more adventurous since becoming a vegan over a year ago. I grew up learning to bake first so being meticulous about not deviating from the recipe was always important to me. However, since my dietary change, I’ve had to play around with recipes a lot more and fine ingredient substitutions. This recipe I found however was perfect. This is a recipe I found from Cookie + Kate. It’s a creamy and highly satisfying pasta, without all the heaviness. I made this for my friends who are not vegans, and they loved it! So here you go, meat eaters or non-meat eaters. Give this pasta a go when you are craving a creamy, light, healthy pasta.

Ingredients

2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion, chopped
2 garlic cloves, pressed or chopped
⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
Sea salt and/or kosher salt
Freshly ground black pepper
2 cups vegetable broth
12 ounces whole grain linguine or fettucine or any gluten free pasta
Instructions

  1. Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
  2. Add squash, onion, garlic and red pepper flakes to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
  3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
  4. Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
  5. Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
  6. Serve pasta topped with fried sage, more black pepper or smoked salt.