Creamy Butternut Squash Linguine
Rich, creamy, and bursting with fall flavors, this dish is a seasonal favorite you won't want to miss!
Servings: 4
Calories: 452kcal
Ingredients
- 10 oz high-protein or whole grain linguine
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 cups cubed butternut squash (about 1 small or ½ large butternut squash)
- 1½ cups vegetable broth
- 1 block (14-16 oz) silken tofu
- 1 tbsp white or yellow miso paste
- ½ tsp salt, plus more to taste
- fresh ground black pepper, to taste
- ½ tsp smoked paprika
- ½ tsp oregano
- ¼ tsp garlic powder
- 1 tbsp lemon juice
For Finishing:
- 1 tbsp olive oil
- 6-8 fresh sage leaves
Instructions
- Cook the linguine according to the package instructions. Drain and set aside.
- While the pasta is cooking, heat a tablespoon of olive oil in a large skillet or Dutch oven. Cook the onion in the oil for a few minutes until translucent. Add the garlic and cook for a minute more.
- Stir in the cubed butternut squash and the vegetable broth. Simmer, stirring occasionally, until the butternut squash is fork tender (about 10-12 minutes). Remove from heat and allow to cool a few minutes (prep the blender ingredients while it cools).
- To a blender or food processor, add the silken tofu, miso paste, salt, pepper, smoked paprika, oregano, garlic powder, and lemon juice. Carefully dump in the butternut squash mixture. Blend until smooth and creamy. Set aside.
- To the skillet or Dutch oven you used previously, heat 1 tablespoon of olive oil. Add the fresh sage leaves and sauté for a minute until the sage is a bit crisp but not burnt. Remove the sage leaves but leave the oil in the pan.
- Pour the butternut squash sauce into the pan with the sage-infused oil. Mix well and allow to simmer for a couple minutes. (You may want to cover it to avoid splatters.) Remove from heat. Season with extra salt and pepper to taste. (I usually add ¼-½ tsp more.) (Note: Sauce will seem thin but will thicken as it sits.)
- To serve, mix the cooked linguine directly into the butternut squash sauce, or put a pile of noodles on a plate and spoon the sauce over the noodles. Garnish with the crispy sage or some vegan parmesan if desired.
Notes
Nutrition
Serving: 1of 4 servings | Calories: 452kcal | Carbohydrates: 71g | Protein: 22g | Fat: 14g | Saturated Fat: 1g | Fiber: 12g | Sugar: 9g