Creamy Vegan Butternut Squash Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky pasta tossed with a creamy roasted butternut squash and coconut milk sauce, infused with sage and nutmeg. Rich and satisfying vegetarian comfort food ready in about 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound butternut squash, (peeled and diced (1/2 inch) (Note 1))
- 1 medium onion, (peeled, quartered and layers separated)
- 4 garlic cloves, (peeled)
- 1 tablespoon olive oil
- 12 ounces dried fettuccine pasta
- 1 cup unflavored and unsweetened non-dairy milk
- 1/2 cup full-fat coconut milk ((Note 2))
- 1 teaspoon salt, (plus more to taste)
- 1/8 teaspoon ground nutmeg
- Black pepper, (to taste)
- 1 tablespoon fresh sage leaves, (finely chopped)
At a glance
PER SERVING · TIME 40M
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
- 20m
- Sodium
- 597mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 61mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 597MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.