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    Home > Blog > Seasonal > Linguine with Butternut Squash Vegan “Cream Sauce”

    Linguine with Butternut Squash Vegan “Cream Sauce”

    by Teri Lyn Fisher · Published: Jan 20, 2017 · Modified: Jul 12, 2021

    Jump to Recipe

    We’re continuing our fall cooking today with this super easy Linguine with Butternut Squash Vegan “Cream” Sauce! Even though we’re ready for fall and fall cooking, like I mentioned yesterday, Los Angeles just doesn’t want to give in and let go of summer….soooo we’re jumping into fall foods ourselves, but taking a slightly lighter approach. Today’s cream sauce is completely vegan, but still extra creamy and delicious. We’ve added raw cashews to help with the “creamy” aspect of the sauce along with a little dose of Earth Balance (vegan buttery spread).

    It’s nice to eat something a little bit more hearty, that won’t necessarily weigh you down like crazy. I also really like pouring this sauce over roasted fish and chicken. So good! And yes, yes, yes we topped our vegan pasta sauce with crispy pancetta and cheese…why?! Because we personally are not ACTUALLY vegans and couldn’t really help ourselves! ha! But seriously, I love this dish, especially this sauce and think you should make it and then pour it on everything this season ans always. Enjoy! xx, Jenny

    Linguine with Butternut Squash Vegan "Cream Sauce" close up overhead.

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    Linguine with Butternut Squash Vegan "Cream Sauce" close up overhead with a fork in it.

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    A plate of linguine with butternut squash vegan cream sauce at a set table with wine.

    Linguine with Butternut Squash Vegan “Cream” Sauce

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 50 minutes mins
    Servings: 4

      INGREDIENTS  

    • 12 ounces linguine

    butternut vegan “cream” sauce

    • 3 tablespoons coconut oil
    • 1 pound butternut squash, peeled, seeded and chopped
    • ½ yellow onion, chopped
    • 5 garlic cloves, thinly sliced
    • 1 tablespoon minced sage
    • 2 ½ cups hot vegetable stock
    • ½ cup raw cashews, soaked in water for an hour and drained
    • 3 tablespoons vegan butter spread (such as Earth Balance)
    • salt and pepper to taste

    optional non -vegan garnishes

    • sage leaves
    • crispy pancetta
    • shaved Parmesan

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta and stir. Stir pasta occasionally and cook until al dente, about 6 to 8 minutes. Drain, reserving 1 cup pasta water. Toss pasta with 2 teaspoons of oil and set aside.
    • Pour oil into a large saucepan and place over medium-high heat. Add squash and onion and sauté for 6 to 7 minutes. Add garlic, sage, season with salt and pepper and continue to sauté for 2 to 3 minutes.
    • Pour stock into the mixture and lower the heat to medium. Simmer until squash is fork tender, about 7 to 9 minutes.
    • Pour mixture into a blender and puree until smooth (make sure the center top lid has been removed and covered with a kitchen towel to prevent the hot mixture from exploding). If the mixture is too thick, add the reserved pasta water, as needed, until desired consistency is achieved.
    • With the motor running, remove the kitchen towel from the opening in the lid and add the cashews and buttery spread. Continue to blend until fully incorporated and the mixture is smooth. Adjust seasonings.
    • Place pasta into a large mixing bowl and top with sauce. Toss together. Garnish, if using, and serve immediately.

      NOTES  

    **Nutritional Information Does Not Include Optional Garnishes**
    Calories: 628kcal Carbohydrates: 86g Protein: 16g Fat: 26g Saturated Fat: 12g Polyunsaturated Fat: 4g Monounsaturated Fat: 7g Trans Fat: 1g Sodium: 668mg Potassium: 740mg Fiber: 6g Sugar: 8g Vitamin A: 12769IU Vitamin C: 26mg Calcium: 98mg Iron: 3mg
    CUISINE: Italian-american
    KEYWORD: baked pasta, cream sauce, linguine
    COURSE: dinner
    DIET : Vegan, Vegetarian

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    January 20, 2017 / 9 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Green Curry Noodle Soup
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    January 20, 2017 / 9 Comments

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    1. Serial Griller

      January 27, 2017 at 8:01 pm

      Oh! I didn’t have veggie stock..used chicken stock. Still very delicious!
      Thanks so much for the reciepe

      Reply
    2. Serial Griller

      January 27, 2017 at 7:54 pm

      5 stars
      1st night made the sauce with linguini. Sooo creamy.Made with butter..like mac and cheese.A keeper for sure.
      2nd night served sauce over baked chicken thighs..it was good…. For lunch next day had one cup of sauce left… heated it up added a dollop of yogurt …Butternut squash soup. Yum

      Reply
    3. Rachael

      January 20, 2017 at 6:49 am

      This sounds so delicious, I love butternut squash :)

      Rachael xx.
      theteacozykitchen.blogspot.co.uk

      Reply
    4. chrissie

      September 29, 2015 at 8:00 am

      do you think this would work with real cream instead of cashews if you didn’t want/need it to be vegan?

      Reply
      • Jenny Park

        September 29, 2015 at 11:20 am

        Totally! You can swap the buttery spread for real butter too…I usually do! :)

        Reply
    5. Bella B

      September 29, 2015 at 6:49 am

      I love that you added pancetta on this. It looks so yummy!

      xoxoBella | http://xoxobella.com

      Reply
    6. Julie @ Cooks with Cocktails

      September 28, 2015 at 4:34 pm

      Yum, this looks fantastic. I love butternut squash and pasta together and Im hungry right now so I want this bad! :)

      Reply
    7. Nicole

      September 28, 2015 at 7:44 am

      You mentioned in your article that you added raw cashews to the sauce to make it creamy but they are not listed or mentioned in the recipe. How much and when do you add them to the sauce?

      Reply
      • Jenny Park

        September 28, 2015 at 9:15 am

        Thanks for noticing that! Will add them to the recipe now!

        Reply

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