My vegan butternut squash and sundried tomato pasta is a dish I have created using some of my favorite flavors and textures. Its simplicity and rich herby flavors make this the quintessential dish for any occasion. I have tried and tested this pasta on all dinner guests – vegan, vegetarian, and even the most stubborn meat eaters, and it’s always been a hit! It’s the perfect autumn dish – warming, hearty and delicious.
Butternut squash is in fact a superfood, bursting with nutrients and health benefits. Its high fiber content and low-calorie combination rival the sweet potato – which contains almost double the carbs, calories, and sugar per serving. On top of this, it is known for essential minerals and rich antioxidants which can lower your risk of certain health issues including heart disease, cancer, and inflammation-related disorders. All of this helps to make that craving for a second helping well justified!
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- Half Large Butternut Squash Peeled & Cubed
- 1 Large Sweet Potato Peeled & Cubed
- 8-10 Tagliatelle Nests
- 2 Cups Spinach
- 1 Cup Sundried Tomatoes
- 1 Medium Red Onion
- 1 Vegetable Stock Pot
- 3 Tbsp olive oil
- 6 Sage Leaves
- 1 Tbsp Dried Sage
- 1 Tbsp Dried Thyme
Ingredients
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Instructions
- Place the cubed butternut & sweet potato in a large baking dish (or 2 to ensure they are evenly spread out), add olive oil and your dried herbs. Make sure they’re all covered with the oil and put into roast on 350°F for 40-50 minutes
- Chop your red onion & sun-dried tomatoes, and mince your garlic
- Put your tagliatelle on to boil in salted water - I’d recommend stirring/prying the nests apart as it boils to ensure they cook evenly
- Once the butternut & sweet potato are cooked through (soft to touch and getting some colour) take out of the oven and add to a blender with the stock pot. Blend until smooth & put to one side
- Fry your minced garlic & sage leaves in a dash of olive oil. Once sizzling, add the onions & sundried tomatoes until soft, stirring frequently. At this stage you can remove your sage leaves if you want a more subtle taste.
- Add the sauce mixture & spinach. It may be quite thick, so you can add a splash of your pasta water - the starch will help your sauce become extra creamy. Let this simmer and add more sage/salt to taste.
- Once the pasta is soft, drain and add to the sauce. Stir well to combine
Recipe Notes
I love to add crumbled feta (Violife Greek White is a favorite of mine) for an extra layer of depth, or toasted pine nuts for a little crunch and some added protein. You can experiment with other toppings to your taste, maybe a protein-dense seed mix, chili flakes, or some crispy onions!
Check out another delicious autumn recipe here…
Vegan, Keto, Gluten-Free Autumn Lasagna
If you want to consider different cheese options, check out our Vegan Cheese blog
And if you do try this one at home, be sure to let us know what you think!
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