Butternut Sage Fettuccine is Easy yet Elevated Vegan Comfort Food

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.

Betsy DiJulio

Dairy-Free Butternut Sage Fettuccine

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This wonderful dish is layered with complex flavors, but is remarkably fast and easy to make. You can serve it to guests, or simply whip it up on a weeknight. The amount of salt you need will vary on the saltiness of your vegetable stock.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Entree

Cuisine: American

Calories: 563

Ingredients Method Nutrition

Ingredients

  

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• 2 tablespoons olive oil divided
• 1 pound butternut squash peeled, seeded, quartered lengthwise, and cut into 1/4-inch thick slices
• Sea salt as needed
• 1 cup vegetable stock
• 1 yellow onion halved and cut into 1/4-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)

Method

 

1. 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.
2. Add the vegetable stock and cook, stirring gently until the liquid is almost evaporated, about 7 minutes.
3. Add the onion and season with a little more salt. Cook until the onion begins to soften, about 3 minutes.
4. Add the wine, and cook until the moisture is almost evaporated and mixture is caramelized.
5. Stir in the maple syrup, vinegar, and sage. Keep warm.
6. Cook the pasta according to the package directions (al dente) and return it to the hot pot.
7. Add the remaining 1 tablespoon oil and nutritional yeast to the pasta, and toss to combine.
8. Add the vegetable mixture to the pasta and toss again to combine. Taste, and season with salt and pepper as desired.
9. Serve hot garnished with fresh sage leaves, if using.

Nutrition

Serving: 1 servingCalories: 563kcalCarbohydrates: 89.7gProtein: 18gFat: 17.4gSaturated Fat: 3.1gSodium: 469mgFiber: 12gSugar: 15.5g

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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