Butternut Sage Fettuccine Recipe (Vegan, Allergy-Friendly)

Heat and comforting doesn’t need to imply heavy and unhealthy. This dairy-free butternut sage fettuccine is layered with great fall and winter flavors, nevertheless it’s plant-based and crammed with vitamin. It is a favourite recipe from our buddy Betsy DiJulio of The Blooming Platter. She initially shared it with us a couple of decade in the past, however in the present day we’re giving this publish an replace! Betsy is a vegan blogger who constantly elevates odd dishes with chef-like touches. However don’t fear, she nonetheless makes use of on a regular basis substances!

This mild recipe locations golden squash middle stage and makes use of simply sufficient pasta to carry the dish collectively. I like to recommend utilizing entire wheat pasta, as its nuttiness contributes considerably to the distinctive taste of this dish.

Particular Food regimen Notes: Butternut Sage Fettuccine

By substances, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Dairy-Free Butternut Sage Fettuccine

 

Writer: Betsy DiJulio

Recipe sort: Entree

Delicacies: American

• 2 tablespoons olive oil, divided
• 1 pound butternut squash, peeled, seeded, quartered lengthwise, and minimize into ¼-inch thick slices
• Sea salt, as wanted
• 1 cup vegetable inventory
• 1 yellow onion, halved and minimize into ¼-inch slices
• ¼ cup white wine
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 2 teaspoons rubbed sage
• 4 ounces fettuccine (use gluten-free pasta for gluten-free)
• 2 tablespoons dietary yeast
• Freshly floor black pepper, to style
• Recent sage leaves, for garnish (elective)

1. Warmth 1 tablespoon oil in a big skillet over medium-high warmth. Add the squash, sprinkle with salt, and cook dinner for five minutes. Don’t fear if the squash begins to interrupt aside.
2. Add the vegetable inventory and cook dinner, stirring gently till the liquid is sort of evaporated, about 7 minutes.
3. Add the onion and season with a bit extra salt. Prepare dinner till the onion begins to melt, about 3 minutes.
4. Add the wine, and cook dinner till the moisture is sort of evaporated and combination is caramelized.
5. Stir within the maple syrup, vinegar, and sage. Preserve heat.
6. Prepare dinner the pasta based on the bundle instructions (al dente) and return it to the recent pot.
7. Add the remaining 1 tablespoon oil and dietary yeast to the pasta, and toss to mix.
8. Add the vegetable combination to the pasta and toss once more to mix. Style, and season with salt and pepper as desired.
9. Serve scorching garnished with recent sage leaves, if utilizing.

Food regimen sort: Vegan, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Refined Sugar free, Low fats

Serving measurement: ½ batch Energy: 563 Fats: 17.4g Saturated fats: 3.1g Carbohydrates: 89.7g Sugar: 15.5g Sodium: 469mg Fiber: 12g Protein: 18g

3.5.3229

Extra Comforting Vegan Butternut Squash Dishes

Savory Butternut Risotto

Wild Rice Pilaf with Butternut, Pecans, and Warm Spices

Mac ‘n Peas with Creamy Butternut Squash Sauce