Cookie and Kate · by Cookie and Kate★ 4.5
Creamy (vegan!) Butternut Squash Linguine with Fried Sage
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 30%
CARBS 91G75% OF CAL
14G FIBER0G ADDED9G INTRINSIC68G OTHER9G TOTAL SUGAR
FAT 10G18% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole grain pasta with a creamy butternut squash sauce blended until silky, topped with crispy fried sage. A vegan main that tastes rich and comforting without cream.
mainitalianpasta🍲 stockpot🍳 skillet🌀 blendervegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- ⅛ teaspoon red pepper flakes (up to 1/4 teaspoon for spicier pasta sauce)
- Salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 30%
CARBS 91G75% OF CAL
14G FIBER0G ADDED9G INTRINSIC68G OTHER9G TOTAL SUGAR
FAT 10G18% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 725mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1154mg
- Calcium
- 86mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.