Rigatoni with Vegan Butternut Sage Cream Sauce and Toasted Pine Nuts

Yield 8 servings
  • 1 1/2 to 2 pounds Rigatoni pasta
  • 1/4 cup pine nuts
  • 8 fresh sage leaves
  • Small amount of oil for frying, about a 1/2 cup
  • Drizzle of white truffle oil (optional)

Vegan Butternut Sage Cream Sauce

  • 1 tablespoon olive oil
  • 2 1/2 cups butternut squash, peeled and chopped (approximately a 1/2 of a large butternut squash)
  • 1/3 cup raw cashews, soaked in water for an hour or two
  • 2 cups vegetable stock
  • 3 tablespoon white miso
  • 4 tablespoon nutritional yeast

  • 1/2 teaspoon garlic powder
  • 1 teaspoon Frank’s red hot sauce
  • Juice of 1 lemon
  • 1 teaspoon kosher salt
  • 4 fresh sage leaves

Vegan Butternut Sage Cream Sauce
1. Preheat the oven to 425 degrees Fahrenheit.

2. Peel and chop the butternut squash into roughly 1″ cubes. Toss in olive oil, salt, and pepper. Roast in the oven on a sheet pan lined with parchment paper for 25 minutes or until cooked through.

3. While squash is roasting: In a high-speed blender add remaining ingredients and blend on high for 1-3 minutes or until completely smooth.

4. Add the squash to the blender and blend on high for 30 seconds. Set aside.

1. Place the pine nuts in a dry saute pan and set over medium heat. Keep shaking the pan and toast the pine nuts making sure not to burn them. Transfer to a small plate.

2. In a small pot heat the oil over medium heat. When the oil temperature reaches approx 375°F or sizzles when the tip of a sage leave is placed in, drop the sage leaves in the oil a few at a time. Fry until just crispy- 15-30 seconds. Transfer to a plate lined with a paper towel.

3. Cook the pasta according to the package. Drain and place back in the pot. Add the vegan butternut sage cream sauce to the pasta and toss well.

4. Plate each bowl of sauced pasta. Top with a sprinkling of pine nuts, 2 fried sage leaves, and a light drizzle of white truffle oil (if using).