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Vegan Butternut Squash Pasta Sauce

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A creamy, dairy-free butternut squash pasta sauce that’s comforting and easy to make, perfect for weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1 pound pasta of your choice
  • Fresh basil for garnish

Instructions

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until they soften and become fragrant, about 5 minutes.
  2. Simmer the squash: Add the cubed butternut squash and vegetable broth to the pot. Raise the heat to bring the mixture to a simmer. Cover the pot and cook until the squash is tender, which will take about 15-20 minutes.
  3. Blend for creaminess: Once the squash is tender, remove the pot from heat. Using an immersion blender, carefully puree the mixture until it is smooth and creamy. Stir in the salt, pepper, and nutmeg to enhance the flavors.
  4. Prepare the pasta: While the sauce simmers, cook your pasta according to the package instructions until al dente. Drain and set aside.
  5. Final assembly: Toss the cooked pasta with the dreamy butternut squash sauce to coat every piece perfectly. Serve warm, garnished with fresh basil for a pop of color and additional flavor.

Notes

This sauce can be served over pasta, grains, or used as a base for lasagna. It can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/vegan-butternut-squash-pasta-sauce-recipe/

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