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Creamy Butternut Sauce recipe, delicious served with pasta

Bowl of gluten free pasta garnished with herbs and on a red tray
This pasta sauce is deliciously creamy and comforting - the unsuspecting wouldn’t know that it’s actually a dairy free recipe and suitable for vegans.

Serve alongside some roasted veggies or with a big mixed salad to further help you meet that new (and slightly challenging!) 10 a day recommendation.

Suitable for: gluten free, dairy free, lactose free, and vegan

Bowl of pasta garnished with herbs and on a red tray

Serves: 3 - 4

Ingredients

250g / 9oz gluten free and vegan dried pasta (we used tagliatelle)

1 medium butternut squash, peeled and diced

1 onion, peeled and chopped

3 garlic cloves

2 tbsp fresh sage

½ tsp salt

½ tsp cracked black pepper

300 - 400ml unsweetened almond milk

Rapeseed oil, for roasting

Method

Preheat your oven to 180°C / 350°F / Gas 4.

Peel and chop the butternut squash and onion, then pop into a roasting tin with the garlic cloves and fresh sage. Season with salt and pepper (adjusting to your taste) and drizzle well with the oil. Put the tray into the preheated oven and roast the veg for 20 - 30 minutes until soft - give everything a stir halfway through to make sure it doesn’t stick.

Remove from the oven and leave to cool for 10 minutes. Then transfer to a food processor (you could also use a blender) and blitz until a smooth-ish paste has formed. With the processor running on a low speed, gradually pour in the almond milk until a smooth sauce is formed. Depending on the size of your butternut squash, you may not need all of the milk.

At this point, you can cool the sauce and store in the fridge for a couple of days. If using immediately, keep warm on the hob.

Cook the pasta as per the instructions, then drain, return to the pan and pour over the sauce (again, depending on the squash’s size, you might not need it all). If you like, you can reserve a spoonful or two of the cooking water and add it to the sauce - this will help really bind the sauce and the pasta together.

Mix everything together so that the pasta is well coated and then split between serving bowls. Garnish with more fresh sage and serve immediately.

If you're after more vegan recipes, why not try this one for Carrot Soup (it's gluten free too!).
Have you tried our vegan cakes yet?

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