Creamy, Vegan Butternut Squash and Tomato Pasta Sauce

Butternut squash and tomato pasta sauce… need I say more?! It’s the perfect way to add a TON of vegetables to a satisfying and creamy pasta dish. The silkiness of the squash makes for a creamy sauce, with no dairy necessary (except for some cheese on top because yuuum!) Sometimes a squash sauce can fall flat and dull but this one takes it up a notch with tomatoes, fresh herbs, and all the garlic-y goodness you can expect from a pasta sauce. 


PS- yep, the pasta recipe is coming tomorrow! Hang tight. I can’t wait to share it because this combination is killer! 

Creamy, Vegan Butternut Squash and Tomato Pasta Sauce

Butternut squash and tomato pasta sauce… need I say more?! It’s the perfect way to add a TON of vegetables to a satisfying and creamy pasta dish. The silkiness of the squash makes for a creamy sauce, with no dairy necessary (except for some cheese on top because yuuum!) Sometimes a squash sauce can fall flat and dull but this one takes it up a notch with tomatoes, fresh herbs, and all the garlic-y goodness you can expect from a pasta sauce. 
PS- yep, the pasta recipe is coming tomorrow! Hang tight. I can’t wait to share it because this combination is killer! 

Ingredients
  

  • 2 onions
  • 1 butternut squash skin removed and chopped
  • 2 cups of vined cherry tomatoes chopped
  • 4 large cloves of garlic minced
  • 3 tbs of dried basil
  • 1 tbs of dried garlic
  • 3 tbs of every day garden seasoning
  • 1/2 cup of organic dry white wine
  • 3 cups of almond milk or any vegan milk
  • 1.5 tbs of fresh rosemary minced
  • 1.5 of fresh sage minced
  • 1/2 cup sundried tomatoes removed from oil

Instructions
 

  • Sauté the onion over medium high heat in olive oil. Stirring occasionally, cook until fragrant, about five minutes.
  • Stir in butternut squash and sauté for about 20 minutes.
  • Add chopped cherry tomatoes and minced garlic- sauté for another 10 to 15 minutes.
  • Add basil, garlic, dried garlic, fresh sage, fresh rosemary, and everyday seasoning. Stir.
  • Add white wine and sauté for a final five minutes. Turn off heat and let cool slightly.
  • Ladle a few spoonfuls into a blender with some of the almond milk and blend. Add the sun-dried tomatoes and blend until smooth. Pour back into a large pan over low heat. Continue blending with the almond milk until smooth and all of the squash mixture in blended. Taste and adjust seasoning as necessary.
  • Once your pasta is cooked, add to the sauce in the pan and stir to combine. Serve warm.
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