Creamy Vegan Butternut Squash Pasta with Veggie Sausage & Fried Sage

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

¼ cup olive oil

¼ cup fresh sage leaves

sea salt and ground black pepper, to taste

2 vegan veggie sausages, diced into small pieces

1 lb (454 grams) dry rigatoni pasta

1 medium onion, diced

1 clove garlic, minced

1 ½ cups diced butternut/honeynut squash

⅛ teaspoon ground nutmeg

⅓ cup walnut halves

⅓ cup raw cashews

2 cups vegetable stock

2 tablespoons lemon juice

1 tablespoon light miso

subheading: Equipment:

Blender

subheading: Notes:

Beyond Meat’s Hot Italian sausages are my favourite here because the level of spice works perfectly with the slightly sweet squash sauce. It also crumbles nicely in the pan.

In my photos, I placed the cooked veggie sausage bits on top of the pasta because the presentation is a bit prettier. For practicality’s sake, I instruct you to just stir it in with the pasta and sauce. You can take this in whichever direction works best for you!

1 large Honeynut squash will conveniently give you the right amount of squash here! If it’s available at your local grocery store, pre-chopped butternut squash makes this recipe go even faster.

Directions at thefirstmess.com

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