Follow Me on Instagram

Instagram

Follow Me on Pinterest

don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Vegan Butternut Squash Pasta with Battered Sage Leaves

Butternut Squash Pasta with Batter Fried Sage Leaves from dontmissdairy.com
Sage leaves frying in a pan of olive oil is one of the best smells in the WORLD.

Batter frying them is so simple, you’ll wonder why you haven’t done it before! They are a perfect addition to anything with butternut squash or pumpkin, but they can also stand alone.

Batter fried sage leaves from dontmissdairy.com

Dipping sage leaves in flour and water batter.

Batter fried sage leaves from dontmissdairy.com

Frying battered sage leaves in olive oil.

I’m just going to warn you, fried sage leaves taste so incredible you’re going to be sad if you don’t make more than this recipe calls for, and you’re going to want to eat them before your pasta’s ready. I highly suggest making some extra to snack on.

Batter fried sage leaves from dontmissdairy.com

I was so excited to make butternut squash pasta when the winter squashes started arriving in stores. Luckily they can sit on your counter for weeks and still be in great condition, because life has been so busy in November that I haven’t had many chances to cook or post.

Butternut Squash Pasta with Battered Sage Leaves from dontmissdairy.com
I saw an amazing looking recipe in a magazine for butternut squash pasta made with bacon, but I wanted to keep this one healthy, vegan, and as simple as possible. I combined a few different recipes to get what I wanted, plus added my own touch.

One of my favorite pasta dishes in the world is Il Fornaio’s  Walnut Butternut Squash Ravioli. They pour on a brown butter and tomato sauce and add battered sage leaves. I wanted to replicate this without the added process of making fresh pasta–I groan at complicated recipes–and of course, I needed to make this dairy free. Instead of cream and tomato for that acidic touch, I used Moscato. It pairs perfectly with this pasta dish.

So here it is, a restaurant worthy dish made simple, healthy, and vegan. The recipe makes four servings of pasta, but you can easily double it for a family or dinner party. Just use the whole squash, the whole onion, a pound of pasta, an 1/8 teaspoon of nutmeg, and double everything else.

Butternut Squash Pasta with Battered Sage Leaves
Serves 4
Write a review
Print
Total Time
50 min
Total Time
50 min
Ingredients
  1. 1/2 butternut squash
  2. 1/4 cup sweet white wine
  3. 1 tablespoon Smart Balance Light
  4. 1/2 yellow onion
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
  7. 1/2 lb pasta (I used gemelli)
  8. dash nutmeg
  9. 1/2 cup crumbled walnuts**
  10. Parmigiano reggiano*
Instructions
  1. Heat oven to 375 degrees Fahrenheit.
  2. Cut squash in half lengthwise, carefully. Scoop out seeds. Pour 1/4 cup water into a large glass casserole dish. Add squash to dish. Bake for 30 minutes or until squash is soft enough to be pierced with a fork.
  3. While the squash is baking, fry batter dipped sage leaves in oil.
  4. When squash is tender, allow to sit and cool for 10 minutes.
  5. Meanwhile, start to cook pasta according to directions.
  6. In a large saucepan over medium heat, cook yellow onion in Smart Balance for 10 minutes or until translucent and beginning to brown.
  7. Scoop preferred amount of cooled squash from the skin and place into blender.
  8. Puree with 1/4 cup sweet white wine, such as Moscato, but don't over process to leave some texture.
  9. Add butternut squash puree to the saucepan of onions, along with nutmeg, salt, and pepper. Cook for 5-10minutes, until heated through. Wine or broth can be added to make a thinner consistency if needed.
  10. Add cooked, drained pasta to the saucepan and toss in butternut squash sauce until evenly coated.
  11. To serve, sprinkle with crumbled walnuts,* parmigiano reggiano,**and top with fried sage leaves.
Notes
  1. This recipe is halved for the convenience of cooking for two. If you are cooking for a family, it's very easy to double. Use the whole squash, the whole onion, and 1 lb. of pasta.
  2. *optional
  3. **To crumble place in Ziploc bag and run over with rolling pin.
don't miss dairy http://dontmissdairy.com/
Fried Sage Leaves
Write a review
Print
Ingredients
  1. 1/2 cup flour
  2. 1/4 cup water
  3. 10-15 big sage leaves
  4. 1/4 cup extra virgin olive oil for frying
  5. sea salt
Instructions
  1. Wash the leaves and dry them on a paper towel.
  2. Whisk the water and flour together until the batter becomes smooth.
  3. Heat the olive oil in a nonstick skillet over medium low heat (not too hot or it will burn). Dip the leaves in the batter and let the extra batter drip off.
  4. Fry the sage leaves about 1 minute each side until crispy and a light golden color.
  5. Place them on a paper towel and sprinkle them with a dash of sea salt.
don't miss dairy http://dontmissdairy.com/

Butternut Squash Pasta with Battered Sage Leaves from dontmissdairy.com
Butternut Squash Pasta with Battered Sage Leaves from dontmissdairy.com

Pin on PinterestShare on Google+Tweet about this on TwitterShare on FacebookShare on TumblrEmail this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>