Pumpkin Butternut Squash Pasta
This vegan pasta has notes of honey, white wine, sage, plus so much more. It'll satisfy all of the fall cravings you'll ever have.
Ingredients
- 1 butternut squash
- 1 pie pumpkin
- 2 garlic cloves minced
- ½ stick vegan butter
- 1 cup white wine
- ½ cup almond milk
- 2-3 T honey
- ¼ t sea salt
- ¼ t pepper
- ½ t thyme
- ½ t rosemary
- 1 t sage
- ¼ t nutmeg
- ¼ t cinnamon
- 1 lb. noodles sub gluten-free noodles for gluten-free recipe!
- ½ cup pasta water
Instructions
Roasting the Butternut Squash
- Preheat the oven to 400° F.
- Peel and cube the squash.
- Place the squash on a baking sheet.
Pumpkin Puree
- Preheat oven to 400° F.
- Cut the pumpkin in half. Scoop out the seeds.
- Lay the pumpkin halves face down on a baking sheet.
- Bake for 40-60 minutes. Until soft.
- Let cool.
- Peel off the pumpkin skin.
- Puree using a blender or food processor.
Sauce
- Start boiling your pasta noodles. Make sure to reserve ½ cup pasta water.
- Add the butter and garlic to a pan over low/medium heat. Let it cook together until the butter is melted and the garlic is lightly golden. 1-3 minutes.
- Add the pumpkin puree and butternut squash puree.
- Add the white wine and combine. Let it simmer over low for about 5 minutes.
- Stir in the almond milk and honey.
- Season with the sea salt, pepper, thyme, sage, rosemary, nutmeg, and cinnamon.
- Stir in the pasta water.
- Add the cooked noodles and let it all cook together for 2-3 minutes.