Warm and comforting doesn’t have to mean heavy and unhealthy. This dairy-free butternut sage fettuccine is layered with wonderful fall and winter flavors, but it’s plant-based and filled with nutrition. This is a favorite recipe from our friend Betsy DiJulio of The Blooming Platter. She originally shared it with us about a decade ago, but today we’re giving this post an update! Betsy is a vegan blogger who consistently elevates ordinary dishes with chef-like touches. But don’t worry, she still uses everyday ingredients!
This light recipe places golden squash center stage and uses just enough pasta to hold the dish together. I recommend using whole wheat pasta, as its nuttiness contributes significantly to the distinctive flavor of this dish.
Special Diet Notes: Butternut Sage Fettuccine
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Dairy-Free Butternut Sage Fettuccine
Author: Betsy DiJulio
Recipe type: Entree
Cuisine: American
- 2 tablespoons olive oil, divided
- 1 pound butternut squash, peeled, seeded, quartered lengthwise, and cut into ¼-inch thick slices
- Sea salt, as needed
- 1 cup vegetable stock
- 1 yellow onion, halved and cut into ¼-inch slices
- ¼ cup white wine
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons rubbed sage
- 4 ounces fettuccine (use gluten-free pasta for gluten-free)
- 2 tablespoons nutritional yeast
- Freshly ground black pepper, to taste
- Fresh sage leaves, for garnish (optional)
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the squash, sprinkle with salt, and cook for 5 minutes. Don’t worry if the squash starts to break apart.
- Add the vegetable stock and cook, stirring gently until the liquid is almost evaporated, about 7 minutes.
- Add the onion and season with a little more salt. Cook until the onion begins to soften, about 3 minutes.
- Add the wine, and cook until the moisture is almost evaporated and mixture is caramelized.
- Stir in the maple syrup, vinegar, and sage. Keep warm.
- Cook the pasta according to the package directions (al dente) and return it to the hot pot.
- Add the remaining 1 tablespoon oil and nutritional yeast to the pasta, and toss to combine.
- Add the vegetable mixture to the pasta and toss again to combine. Taste, and season with salt and pepper as desired.
- Serve hot garnished with fresh sage leaves, if using.
Diet type: Vegan, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Refined Sugar free, Low fat
Serving size: ½ batch Calories: 563 Fat: 17.4g Saturated fat: 3.1g Carbohydrates: 89.7g Sugar: 15.5g Sodium: 469mg Fiber: 12g Protein: 18g
3.5.3229
More Comforting Vegan Butternut Squash Dishes
Savory Butternut Risotto
Wild Rice Pilaf with Butternut, Pecans, and Warm Spices
Mac ‘n Peas with Creamy Butternut Squash Sauce
