WOW! I ate this butternut squash fettuccine three days the week I made it and I didn’t even care that I was eating leftovers every day.
This healthy butternut squash fettuccine is so thick and creamy yet vegan-friendly because there are no dairy products used in this recipe. Yes, cheese can be added when serving but is not required. The fettuccine is tossed in a warm, savory butternut squash sauce. The naturally thick sauce is so creamy that it’s hard to believe there isn’t any cream in it at all.
This recipe is easy to make. The hardest part is peeling and cutting the butternut squash, but with our, How-To-Guide will help make it easy.
David says he loves pasta, but you cannot listen to that nonsense, because if the pasta isn’t drowning in a tomatoey meat sauce he seems to change his tune. That’s why he didn’t care for this dish.
However, I adored this pasta dish. This is a guilt-free pasta that you can eat without having to worry about your waistline too much.
Let me show you how I made it…
How To Make Butternut Squash Fettucine
Heat the oil in a large skillet over medium-high heat. Add the squash, onion, garlic and pepper flakes to the hot oil. Season to taste with salt and pepper. Cook, stirring occasionally until the onions are tender and translucent; about 7 to 10 minutes.
Pour in the broth and bring the skillet to a boil. Reduce the heat and simmer until the squash is tender and the liquid reduces by half; about 15 minutes.
Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Cook the fettuccine per package instructions. When the pasta is al dente, reserve two cups of the pasta water before draining the fettuccine.
When the squash is tender, turn off the heat and let it cool slightly. Use an immersion blender to puree the mixture until smooth.
Alternatively, if you do not have an immersion blender, add the squash mixture in batches to a blender and puree until smooth. Season with kosher salt and fresh cracked pepper, to taste.
Combine the pasta and squash puree with ¼ cup of the reserved pasta water. Cook in the skillet over medium heat. Toss the pasta and add more of the pasta water as needed; about 2 minutes. You want the sauce to coat the pasta well.
Divide the pasta into serving plates or bowls and serve with shredded Romano or Parmesan Cheese, and fresh basil, if desired.
You can make this recipe ahead of time. It reheats well, although you may need to add a little water to the pasta to loosen it up a bit.
I loved how savory and creamy this sauce was. It’s a delicious pasta dish great for Meatless Monday! I swear you won’t be able there’s not any cream in this butternut squash fettuccine. Try it today!
Butternut Squash Fettucine
Ingredients
- 2 tablespoons olive oil
- 2- pound butternut peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion chopped
- 2 garlic cloves pressed or chopped
- red pepper flakes to taste
- ¼ teaspoon dried sage
- ¼ teaspoon nutmeg freshly ground
- Kosher salt to taste
- black pepper fresh cracked
- 2 cups vegetable broth
- 12 ounces fettuccine
- ½ cup Romano or Parmesan cheese shredded, for serving (optional)
- fresh basil chopped, for serving (optional)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the squash, onion, garlic and pepper flakes to the hot oil. Season to taste with salt and pepper. Cook, stirring occasionally until the onions are tender and translucent; about 7 to 10 minutes.
- Pour in the broth and bring the skillet to a boil. Reduce the heat and simmer until the squash is tender and the liquid reduces by half; about 15 minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Cook the fettuccine per package instructions. Reserve 2 cups of the pasta water before draining the fettuccine.
- When the squash is tender, turn off the heat and let it cool slightly. Use an immersion blender to puree the mixture until smooth. Alternatively, if you do not have an immersion blender, add the squash mixture in batches to a blender and puree until smooth. Season with kosher salt and fresh cracked pepper, to taste.
- Combine the pasta and squash puree with ¼ cup of the reserved pasta water. Cook in the skillet over medium heat. Toss the pasta and add more of the pasta water as needed (see notes); about 2 minutes. You want the sauce to coat the pasta well.
- Divide the pasta into serving plates or bowls and serve with shredded Romano or Parmesan Cheese, if desired.
Debbie - MountainMama says
I used to make a very similar recipe, but it also included pancetta….it was fantastic!! This sounds amazing, Mountain Sister!
Mimi says
Well, I also love red sauce, but there’s nothing wrong with orange sauce! You did it the hard way! I love getting the various squashes and sweet potato purées in aseptic cartons. High quality, and if you have leftover, you can refrigerate the carton. Love it!
The Mountain Kitchen says
I love making things from scratch but I will keep that in mind if I am in a hurry. Thanks for the tip, Mimi!
Rachel Shouse says
This looks SOOOOO good. You know I’ll have to try this!
The Mountain Kitchen says
Rachel, you will love this!!! Enjoy!