Butternut Squash Pasta Sauce


Prep time: 
20 minutes
Cooking time: 
35 minutes


A creamy (and vegan) pasta sauce!


  • 2 squash
  • 1 teaspoon chilli flakes
  • 2 clove garlic
  • 2 onions
  • 1 teaspoon dried sage or a few leaves fresh sage
  • 450 ml vegetable stock


  1. Chop the squash, onions, garlic and sage (if using fresh sage).
  2. Heat olive oil in the pan and sautee the onions until translucent.
  3. Add in the squash and sprinkle over the sage and chilli, allow to cook and soften for a few minutes.
  4. Add the veg stock to the pan. Bring to boil, then simmer for about 15 minutes.
  5. If serving with pasta, cook it separately and drain once done. Save a cupful of pasta water.
  6. Once the veg mixture is soft, use a hand blender or food processor to blend the veg into a creamy sauce.
  7. Combine the sauce and pasta, if too thick add in some of the pasta water.
  8. Season to taste