Vegan Butternut Squash Pasta Sauce

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This creamy vegan butternut squash pasta sauce recipe calls for store-bought butternut squash puree, so it’s easy to prepare. Cashews add richness and creaminess to this dairy-free sauce, and giving the sauce a final whir in the blender gives it a silky smooth texture. The optional nutritional yeast adds a mild Parmesan-like flavor. Serve the sauce over your favorite pasta and add a simple salad for a comforting and healthy fall dinner.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree broth (or water) and cashews in a blender until completely smooth, about 1 minute (or about 30 seconds if using a high-powered blender). Set aside.

  • Heat oil in a large skillet over medium-high heat. Add onions, garlic and salt; cook, stirring often, until the onions start to brown in spots, 3 to 4 minutes. Reduce heat to medium-low and continue cooking and stirring until the onions are very soft and translucent, about 10 minutes longer.

  • Add wine and marjoram (or oregano); increase heat to high and cook, stirring, until the wine is almost completely evaporated. Add squash puree, the cashew mixture and nutmeg; reduce heat to medium-low and continue cooking, stirring, until the sauce is thick, about 3 minutes. Remove from heat and stir in nutritional yeast, if using. Transfer to the blender and puree until completely smooth. (Use caution when pureeing hot liquids.)

 

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