Rigatoni with Vegan Butternut Sage Cream Sauce and Toasted Pine Nuts

Prep Time10

Cook Time45

Course: Pasta Dishes

Cuisine: Italian

Keyword: butternut sage cream sauce

Servings: people

Calories: 451kcal

Author: Kevin

1 Tablespoon olive oil
2 1/2 cups butternut squash peeled and chopped (approx. a 1/2 of a large butternut squash)
1/3 cup raw cashews soaked in water for an hour or two
2 cups vegetable stock
3 Tbsp. white miso
4 Tbsp. nutritional yeast
1/2 teaspoon garlic powder
1 tsp. Frank's red hot sauce
juice of 1 lemon
1 tsp. kosher salt
4 fresh sage leaves

US Customary - Metric

Preheat the oven to 425°F.
Peel and chop the butternut squash into roughly 1" cubes. Toss in olive oil, salt, and pepper. Roast in the oven on a sheet pan lined with parchment paper for 25 minutes or until cooked through.
While squash is roasting- In a high-speed blender add remaining ingredients and blend on high for 1-3 minutes or until completely smooth.
Add the squash to the blender and blend on high for 30 seconds. Set aside.

Place the pine nuts in a dry saute pan and set over medium heat. Keep shaking the pan and toast the pine nuts making sure not to burn them. Transfer to a small plate.
In a small pot heat the oil over medium heat. When the oil temperature reaches approx 375°F or sizzles when the tip of a sage leave is placed in, drop the sage leaves in the oil a few at a time. Fry until just crispy- 15-30 seconds. Transfer to a plate lined with a paper towel.
Cook the pasta according to the package. Drain and place back in the pot. Add the vegan butternut sage cream sauce to the pasta and toss well.
Plate each bowl of sauced pasta. Top with a sprinkling of pine nuts, 2 fried sage leaves, and a light drizzle of white truffle oil (if using).