Vegan Butternut Squash Pasta Sauce

You won't believe how good this vegan butternut squash sauce is! It's creamy, cheezy and savoury and a definite fall and winter staple.



For the add-in’s:


  1. Soak your cashews in water for at least 1-2 hours, or in a pinch in just boiled water for 20-30 minutes.
  2. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  3. Cut the butternut squash in half, removing the seeds and place cut-side down on the baking sheet. Bake for 30-35 minutes until cooked through. Add the garlic cloves (wrapped in foil) alongside if roasting.
  4. Wash and dry your sage leaves and heat up a small pan over medium heat. Add a drizzle of extra virgin olive oil or ghee and fry the sage until crispy, about 4-5 minutes. Then remove and set aside.
  5. Remove the butternut squash and let cool while you boil some water in a pot for your pasta and cook according to package directions. Once cooked, drain and add back into the pot.  
  6. Once you add the pasta back into your pot, add the spinach to it so that it has time to wilt a little with the heat of the pasta.
  7. Once the squash has cooled slightly, scoop out 2 cups and add to a blender along with the drained cashews, water, roasted garlic, vinegar, smoked paprika, chili powder, sea salt and 1 tbsp of extra virgin olive oil. Blend until smooth and creamy.
  8. Add the sauce to your pasta, top with toasted pumpkin seeds and crispy sage. Serve and enjoy!