Creamy squash sage pasta
This recipe for creamy squash and sage pasta is perfect for autumn with its cozy flavors. The dish features pasta tossed with roasted squash seasoned with nutmeg, ginger, cumin, cloves, and cinnamon, along with fresh sage leaves. The sauce is made by sautéing shallots and garlic, then adding soy cream, lemon juice, and white wine. Once the sauce thickens, the roasted squash is added to the pasta. The dish is served with a topping of ground nuts and additional roasted
Serves: 2
35 minutes
Cook time
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- Pasta for 4
- 1x squash, peeled and diced
- 2 handfuls fresh sage leaves
- 3x shallots, finely diced
- 200 ml soy cream
- Small glass dry white wine
- 1 knob of butter
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- Juice of 1/2 lemon
🔄Issy Sedgwick's Suggested Substitutes
Squash pumpkin
Soy cream dairy cream
Dry white wine vegetable or chicken broth
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