Creamy Butternut Squash Pesto Vegan Recipes

CREAMY BUTTERNUT SQUASH PASTA

Creamy Butternut Squash Pasta image

This hearty and creamy butternut squash pasta topped with sage leaves is the perfect comfort dinner recipe to cook this fall.

Provided by Sara @ Gathering Dreams

Time 30m

Number Of Ingredients 10

Ingredients

1 yellow onion ((or 4 small shallots))
12-14 fresh sage leaves
2 tbsp extra-virgin olive oil
3 cups chopped butternut squash
1 cup oat milk ((or almond milk, soya milk. or vegetable broth))
salt and pepper to taste
12 ounces pasta ((whole-wheat, gluten-free, legume-based pasta) )
fresh sage leaves
black pepper
chopped or grated walnuts, parmesan, or pecorino

Steps:

Bring a large pot of salted water to a boil, and add the chopped butternut squash. Cook for about 8 minutes.
In the meantime, add 2 tablespoons of extra-virgin olive oil to a pan. Once the oil is hot, add about 8 sage leaves. Let them crisp for about 30 seconds on each side and then remove them from the heat and place them on the side for the final topping.
In the same pot, add the chopped onion and 4-6 sage leaves, add a quarter cup of water and let the onion soften.
Once the butternut squash is cooked, remove it from the water using a slotted spoon or mesh skimmer. Add the squash straight into the pan with the onions.
In the same boiling water you used for the butternut squash, cook the pasta until al dente according to the package directions, stirring from time to time. Reserve 1 cup of the pasta cooking water before draining.
Place the cooked butternut squash, onions, and sage into the blender or food processor. Add the oat milk a bit at a time, and season with salt and pepper. Blend until smooth.
Drain the pasta, then add back to the pan, add the butternut squash sauce, and if necessary, add a bit of the boiling water you saved to thin the sauce.
Serve the pasta on individual plates, with freshly grated pepper, crumbled fried sage leaves, and your favorite topping (here, I used a combination of shaved walnuts and nutritional yeast - but you can use parmesan or pecorino if you are not vegan).

Nutrition Facts : Calories 448 kcal, Carbohydrate 85 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Creamy Butternut Squash Pesto (Vegan) image

Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.

Provided by Prose

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 small butternut squash (or 1/2 large squash)
1 cup fresh basil, tightly packed
1/4 cup fresh parsley
1/2 cup pine nuts
3 tablespoons olive oil (plus extra to toss with squash)
2 garlic cloves, sliced
1 tablespoon nutritional yeast
1 cup soymilk (more or less, as needed)
salt and pepper

Steps:

Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
Toss with 1 pound cooked pasta and enjoy!

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