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Creamy Butternut and Sage Pasta

45 Minutes
4 Servings
11 Ingredients

Description

Wholesome indulgence doesn’t get much easier than this Creamy Butternut and Sage Pasta recipe. Best of all? You can make the sauce for this vegetarian meal in advance and store in the freezer until you’re craving a delicious pasta. Then, simply defrost it and add cooked pasta! The pasta sauce is a smooth blend of roasted butternut, garlic and thyme, made creamy with almond milk. It has a subtle nutty undertone, infused with the earthy essence of crispy sage. Instead of traditional pasta, this recipe uses Simple Truth Vegan Sweet Potato Noodles. It’s a great way to add more fibre and vitamins to your meal. Get everything you need to make this Creamy Butternut and Sage Pasta recipe at Checkers or on Sixty60 for delivery in 60 minutes. 

Directions

1. Preheat the oven to 190ºC.

2. Place the butternut, garlic and thyme in an oven tray, drizzle with olive oil, and season with salt and pepper. Roast the butternut in the oven for about 30 – 35 minutes or until it’s golden brown and cooked through. Alternatively, you can air fry the butternut for the same duration at 190ºC.

3. Once cooked, add the butternut to a blender, together with the roasted garlic cloves, almond milk and fresh sage. Blend until smooth.

4. Pour the sauce into a saucepan and season with salt, pepper and freshly grated nutmeg.

5. Bring the sauce to a gentle simmer, then stir in the Parmesan cheese.

6. Add in the cooked sweet potato noodles and toss through gently to coat.

7. Serve with crispy sage leaves and extra Parmesan cheese if needed.

 

Tip: Make the sauce in advance and store it in the freezer. When you’re ready to enjoy an easy weekday meal, simply defrost it and toss it with cooked pasta.

Ingredients

  • 2 whole butternuts; peeled and cubed
  • 1 whole garlic bulb; halved
  • Small bunch of thyme
  • Olive oil, to drizzle
  • Salt and pepper
  • 1½ cups (375ml) almond milk
  • 10g fresh sage; chopped
  • ½ tsp. (2.5ml) nutmeg; freshly grated
  • 1 x 400g Simple Truth Vegan Sweet Potato Noodles; cooked according to packet instructions
  • 60g Forage and Feast Parmigiano Reggiano; grated
  • Handful of crispy sage leaves, for garnish (shallow-fry sage leaves in coconut oil until crispy)