Butternut squash noodles are tossed with tender pasta, kale, sage, and plant-based Italian sausage. A simple white wine sauce brings it all together! Easily adapted for gluten-free diets, this flavorful and easy dinner recipe is ready in just 30 minutes!Recipe adapted from Best Butternut Squash Spaghetti.
6ouncesspaghetti or angel hair - GF or whole-wheat if desired
neck ofa large butternut squash - about 14 ounces
1Tablespoonolive oil - see Note 1
3linksvegan Italian sausage - see Note 2
3clovesgarlic, minced
3Tablespoonschopped fresh sage - about 8 large leaves
pinch ofcrushed red pepper flakes, optional
sea salt
⅔cupdry white wine - a tart and crisp variety such as Sauvignon Blanc; see Notes
1bunch kale, chopped - thick stems removed
⅓cupunsweetened and unflavored non-dairy milk - such as soy or almond
1Tablespoonstoneground mustard
1 ½ to 2ouncesViolife Parmesan cheese or other vegan Parm, grated
Instructions
Cook the pasta in salted water according to package instructions. Drain in a colander.
Crumble the sausages into bite-size chunks, and set aside.
Cut through the butternut squash to separate the neck from the lower, round part. We only need the neck of the squash for this recipe (save the other portion for roasting or soup). Peel the neck of the squash and spiralize on a thin noodle setting. Use kitchen scissors to cut the strands into a length similar to spaghetti.
Preheat a large saute pan over medium heat, and add the oil. Cook the sausages 4 to 5 minutes or until browned. Add the garlic, sage, red pepper flakes, and a pinch of salt. Stirring, cook for 1 minute.
Add the butternut squash noodles to the pan, and toss to combine. Add the wine, cover, and cook until the squash is just starting to soften, about 3 minutes.
Add the kale and toss to combine. Stir in the milk and mustard and simmer for 2 to 3 minutes. Add about half of the pasta and toss to combine. Add the cheese and remaining pasta and toss again. Taste and adjust seasonings as desired. Serve hot.
Notes
Note 1: If you avoid oil, vegetable broth may be used to saute the garlic. And try this oil-free vegan Italian sausage and my vegan Parm.Note 2: For gluten-free, try Beyond sausages.Wine: Barnivore.com is a great way to find vegan wines. I also have more in depth info here: vegan white wine sauceStore leftover butternut squash noodles and pasta in the refrigerator for up to 5 days. Reheat on the stove or in the microwave. Freezing not recommended.