This creamy butternut squash pasta with sausage crumbles is tasty, comforting and super easy to make!
Roasted butternut squash is blended with cashews for a super creamy flavourful sauce.
Topped with crumbled vegan sausage which is fried until crispy. They add texture, protein and extra flavour.
In my opinion, you can never have enough pasta recipes. From tomato, creamy or pesto based – they all have a piece of my heart. And vegan pasta recipes don’t mean you have to scrimp on flavour!
You can make this pasta with any type of short or long cut pasta but my personal favourite for this recipe is linguine.
How to make the creamy butternut sauce:
Start by roasting the butternut squash. Peel and cut the butternut squash into 1 inch cubes.
Place in a baking tray with shallots sliced lengthways, fresh sage and a good drizzle of oil, salt and pepper. Pop in the oven at 200C/400F for 25-30 minutes.
The butternut is ready when its soft through and is starting to brown and caramelise on the edges.
Place the butternut in a food processor along with the shallots, vegetable stock, cashews, plant milk and nutritional yeast.
You will need a high speed blender if you’re blending raw cashews, otherwise soak them in boiling water for half an hour then drain.
Blitz until soft and creamy, taste and season with salt pepper. That’s it! Super simple and so delicious!
Cashews are great for adding creaminess into sauces without the need for dairy.
You will need to soak the cashews for half an hour in boiling water if you don’t have a high speed blender though, so just bear that in mind for your prep time!
Look for a medium to large sized butternut squash. The recipe calls for half a butternut squash which should yield around 3 cups, cut up cubed.
For the sausages, I used Linda McCartney vegan ones. They’re a great texture for crumbling, but any vegan sausages should work!
Use your hands to crumble the sausage and fry in some oil on medium to high heat until its crispy.
For more pasta recipes you may enjoy these:
Roasted courgette pesto pasta – creamy roasted courgettes are blended with spinach, basil and toasted pine nuts. Super fresh, healthy and so delicious!
Tagliatelle puy lentil ragu – comforting and wholesome tagliatelle puy lentil ragu in a rich tomato and red wine sauce
Roasted red pepper and sundried tomato pasta – sweet roasted sweet pepper and sundried tomato pasta. It’s packed with umami flavour, is creamy and so addictive!
As always if you make this creamy butternut squash pasta with sausage crumbles be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Creamy Butternut Squash Pasta with Sausage Crumbles
Super creamy butternut squash pasta with sausage crumbles. Naturally vegan the sauce is made from roasted butternut, shallots and cashews and tossed with linguine.
- ½ medium-large butternut squash (around 3 cups)
- 2 shallots
- Handful fresh sage leaves
- ½ cup vegetable stock
- ½ cup cashews
- 1.5 cups unsweetened almond milk/soya milk
- ¼ cup nutritional yeast
- 400g linguine
- 3 vegan sausages
- Vegan parmesan
- Preheat oven to 200C.
- Peel the butternut squash, remove seeds and cut into 1 inch cubes. Cut the shallots in half lengthways, remove skin and place in a baking tray with the butternut squash and sage. Generously drizzle with oil, salt and pepper and mix. Place in the oven for 25-3o minutes.
- Prepare the sausage crumbles. If you’re using frozen sausages, place in the microwave for 1 min on high to soften.
- In a frying pan on medium heat add a tbsp of oil and crumble in the sausages using your hands. Season with salt and pepper and let cook for about 10 minutes until crispy.
- Once the butternut squash is starting to brown and caramalise and is soft through, remove from the oven. Place in a blender with the stock and blitz until soft.
- Transfer to a saucepan on low-medium heat with 1 cup of the almond milk. Place the other ½ cup milk in the blender with the cashews and blitz until creamy (if you don’t have a high speed blender you can soak the cashews in hot water for 30 mins, then drain before blending).
- Add the cashew cream to the saucepan along with the nutritional yeast and stir, Leave to warm through whilst you cook the pasta.
- Cook the linguine in salted boiling water for 9 minutes. Reserve ¼ cup of pasta water and drain the pasta.
- Add the pasta water to the sauce, mix and then add the linguine and stir until coated.
- Serve and top with the sausage crumbles and some vegan parmesan!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gSodium: 678mgCarbohydrates: 50gFiber: 7gSugar: 6gProtein: 22g
Thursday 16th of September 2021
Hello, I’m looking for vegan recipes for my sisters (who is vegan) upcoming visit and this looks amazing. I’ve tried your Mac n cheese and was surprisingly pleased with it as I’m not vegan so giving up cheese is very hard. So back to this recipe I have a few questions, 1) can you use cashew milk and add the pulp vs Almond milk blended with cashews? 2) are you reserving butternut squash chunks from going into the blender, your picture clearly has whole chucks o top? 3) can you give a better amount of sage, my hand might be huge compared to yours and I don’t want to ruin this dish with using to much or to little. Thank you so much!
Monday 29th of November 2021
Hi Tamsin, thank you so much for the help. I made this for my sister and brother-in-law and it was a big hit. My husband and I love it so much we have made it four times now. I made several of your recipes while my sister was visiting and everyone of them was amazing, the Mac and Cheese, Roasted Red Pepper and Sundried Tomato Pasta, Smashed Peas and Avocado on Toast, Vanilla Shortbread with Chocolate and Maple Pecans (I sent what was left with my sister to take home, not sure there was any left from the plane ride). At first I was worried about how to cook for Vegans and non vegans and have everyone enjoy the meals but I found your site and all my worries were gone. I will definitely keep making all these recipes and now my sister will be too❣️?
Friday 17th of September 2021
Hi Karyn, thanks for your comment. That should be fine but I would just recommend adding the pulp to the blender to make sure its fully broken down, if you find it's too thick or runny then just add less or more milk. Yes I did reserve some of the butternut squash, it's totally optional! With the sage, I would say about 6-8 leaves. It is for flavouring the squash when it is roasting, but you can add some of them to the sauce if you like :) Thanks, Tamsin xo
Monday 15th of February 2021
Hi there! I’ve made something very similar before but not with vegan sausage crumbles. Do you think chorizo sausages Field Roast brand would taste ok? It’s all I have on hand at the moment.
Tuesday 16th of February 2021
Hi Leti, yes definitely, any vegan sausage will work so just use your favourite :) If they're a bit firmer it might be easier to just cut into small pieces rather than crumble! Tamsin xo
Sunday 5th of January 2020
When do you add the sage leaves? The recipe doesn’t include that step.
Monday 6th of January 2020
Hi Lauren - it's in step two, place it in with the butternut squash to roast :) thanks, Tamsin xo
Tuesday 26th of November 2019
Thank you for this great recipe, Tamsin! This was hands down the best pasta recipe I’ve ever tried anywhere. I made this pasta a few days ago for my family and they loved it! Honestly, I don’t even need the sausage. The sauce with the spinach is all you need. I’ll definitely be trying this again!
Tuesday 26th of November 2019
Hi Michael, thank you so much for your comment and kind words. So glad you all enjoyed it! :) xo
Monday 18th of November 2019
Wow this looks so delicious, I love the idea of bulking up the dish with the vegan sausage. Your blog is simply beautiful :)
Tuesday 19th of November 2019
Thanks Mary - I love the added texture and flavour for the crispy sausage crumbles! That means a lot thank you, your blog is so lovely too :) xo