Vegan Butternut Pumpkin Creamy Fettuccine With Sage
Just sage the word

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Ingredients

Adjust Servings:
1/2 butternut pumpkin (or 2 & 1/2 cups once it's pureed)
500 grams fettuccine
1 tablespoon olive oil
10 grams sage leaves
5 cloves of garlic
1 cup coconut cream
2 grams chopped chives
pinch of sea salt
pinch of pepper

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Features:
  • VEGAN

A deliciously creamy pasta without the calories - butternut pumpkin pasta is the way to go!

  • 40 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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So, one of my favourite guilty-pleasure, comfort food dishes is creamy pasta. It’s just so, so delicious. My favourite one to make was thickened cream, bacon, mushrooms and avocado sliced on top… drool. However, as you may know by now if you’ve read my other recipes, I’ve recently given up meat. And upon giving up meat, I’ve also started cutting out dairy from my life. So, in light of this, I needed to find a creamy pasta alternative that didn’t use any meat or dairy, and… this is what I made!

This Vegan Butternut Pumpkin Creamy Fettuccine with Sage is absolutely brilliant (if I do say so myself! 😋). I would still classify it as a creamy pasta (hence the title) but a much lighter option! At first I was worried it would be bland, but with just a tiny bit of sea salt & pepper, it’s the perfect taste. Just wait until you try it!

Vegan Butternut Pumpkin Creamy Fettuccine With Sage | lovelyfork
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Steps

1
Done

Making Butternut Pumpkin Puree

Add a pinch of salt to a large pot of water and bring it to boil. Meanwhile, rinse the butternut pumpkin under water to wash any dirt away, and then dry with a clean towel. Discard the seeds and innards using an ice-cream scoop or a metal spoon. Cut the butternut pumpkin in small pieces, and peel. Add to boiling water, and let cook for 25 minutes. Drain, and puree however you please (food processor, stick blender, or with a fork - I chose the third option!)

2
Done

Pasta

Cook the fettuccine following the instructions on the package.

3
Done

Heat oil in a large frypan or skillet over medium heat. Add sage leaves, and fry for approx 2 minutes until fragrant and a slightly darker colour. Remove sage leaves from the pan and let dry on a paper towel.

4
Done

Mince the garlic cloves and add them to the pan. Cook for about a minute.

5
Done

Add the pureed butternut pumpkin and coconut cream. Stir to mix with the garlic. Once combined, bring to a boil, then reduce heat and let simmer. Add chopped chives, add sea salt to taste, pepper to taste, and mix.

6
Done

Add pasta to the pan and mix well, making sure the sauce is evenly spread out over the pasta. Serve the pasta, and top with sage leaves! Enjoy! :)

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Lana

I'm not vegan but my friend and I made this pasta for lunch yesterday and it is the BEST pasta we've ever had!!! It's to die for, thank you!

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