Creamy Vegan Butternut Squash Pasta

Step 1

Preheat the oven to 400°F.

Step 2

Place the squash, onion, and garlic cloves on a baking sheet and drizzle them with the oil. Use your hands to rub the oil all over the veggies.

Step 3

Place the baking sheet into the oven and roast the vegetables for about 20 minutes, until the squash is tender. Keep an eye on everything and remove any onion pieces if they begin to burn.

Step 4

While the veggies roast, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

Step 5

Drain the pasta into a colander, reserving about 1/2 cup of the water that you boiled it in. Return the drained pasta to the pot.

Step 6

When the vegetables are finished roasting place them into a blender or the bowl of a food processor fitted with an s-blade. Add the milk, coconut milk, salt, and nutmeg.

Step 7

Blend everything until smooth.

Step 8

Taste-test the sauce and add more salt if desired, as well as some black pepper to taste.

Step 9

Pour the sauce over the pasta and add the sage. Stir everything up with a fork and thin the sauce with some of the reserved pasta water if needed.

Step 10

Season the pasta with additional salt and pepper to taste, if desired.

Step 11

Serve.