Dairy-Free Butternut Sage Fettuccine
 
Prep time
Cook time
Total time
 
This wonderful dish is layered with complex flavors, but is remarkably fast and easy to make. You can serve it to guests, or simply whip it up on a weeknight. The amount of salt you need will vary on the saltiness of your vegetable stock.
Author:
Recipe type: Entree
Cuisine: American
Serves: 2 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound butternut squash, peeled, seeded, quartered lengthwise, and cut into ¼-inch thick slices
  • Sea salt, as needed
  • 1 cup vegetable stock
  • 1 yellow onion, halved and cut 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 nutritional yeast
  • Freshly ground black pepper, to taste
  • Fresh sage leaves, for garnish (optional)
Instructions
  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the squash, sprinkle with salt, and cook for 5 minutes. Don’t worry if the squash starts to break apart.
  2. Add the vegetable stock and cook, stirring gently until the liquid is almost evaporated, about 7 minutes.
  3. Add the onion and season with a little more salt. Cook until the onion begins to soften, about 3 minutes.
  4. Add the wine, and cook until the moisture is almost evaporated and mixture is caramelized.
  5. Stir in the maple syrup, vinegar, and sage. Keep warm.
  6. Cook the pasta according to the package directions (al dente) and return it to the hot pot.
  7. Add the remaining 1 tablespoon oil and nutritional yeast to the pasta, and toss to combine.
  8. Add the vegetable mixture to the pasta and toss again to combine. Taste, and season with salt and pepper as desired.
  9. Serve hot garnished with fresh sage leaves, if using.
Notes
Diet type: Vegan, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Refined Sugar free, Low fat
Nutrition Information
Serving size: ½ batch Calories: 563 Fat: 17.4g Saturated fat: 3.1g Carbohydrates: 89.7g Sugar: 15.5g Sodium: 469mg Fiber: 12g Protein: 18g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-butternut-sage-fettuccine