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This Brown Butter Butternut Squash Bucatini is a dairy-free pasta dream! Roasted veggies are the base of this super creamy sauce | ThisSavoryVegan.com

Brown Butter Butternut Squash Bucatini

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This Brown Butter Butternut Squash Bucatini is a dairy-free pasta dream! Roasted veggies are the base of this super creamy sauce!
Course Main Course
Cuisine Italian
Keyword butternut squash, cozy, creamy pasta, fall recipes, pasta, squash, winter recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Calories 515

Equipment

Ingredients

  • 4 cups butternut squash cubed
  • 2 shallots skins removed and halved
  • 5 cloves garlic peeled
  • 3 tablespoons olive oil separated
  • salt & pepper
  • 3/4 pound bucatini dry
  • 3 ounces tempeh bacon cut in bite-sized pieces
  • 2 tablespoons vegan butter
  • 8 sage leaves
  • 1/2 cup non-dairy cream unsweetened
  • 1/3 cup grated vegan parmesan I used Follow Your Heart

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Add the squash, shallots, garlic, 2 tablespoons of oil and a healthy pinch of salt & pepper to the baking sheet. Toss to coat and spread in an even layer - placing the shallots cut-side down. Place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender. Remove from the oven and allow to cool slightly.
  • Transfer the veggies to a food processor or blender and blend until smooth.
  • Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of pasta water and set aside.
  • While the pasta is cooking, heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped tempeh bacon and cook until crispy (approx. 3-5 minutes). Use a slotted spoon to remove it from the skillet and place it on a paper-towel lined plate.
  • Melt the vegan butter in the same skillet over medium heat. Add the sage leaves. Cook until the butter starts to brown and the sage leaves get crispy. Remove the sage leaves from the skillet and set aside.
  • Add the blended veggies to the brown butter. Pour in the non-dairy cream and vegan parmesan. Whisk until smooth and bubbly. Add the pasta and toss. Pour in pasta water (as much as you need) until the sauce thins slightly and sticks to the pasta.
  • Plate the pasta and top with more vegan parmesan, crispy sage and tempeh bacon.

Video

Notes

  • For the non-dairy cream I like to use Trader Joe's or Ripple.
  • The tempeh bacon isn't 100% necessary, but it adds some nice saltiness and crunch!
  • This is best served the same day. If you plan on having leftovers, I would keep the pasta and sauce separate.

Nutrition

Calories: 515kcal | Carbohydrates: 72g | Protein: 16g | Fat: 19g