Butternut Sage Fettuccine is Easy yet Elevated Vegan Comfort Food


Warm and comforting doesn’t have to mean heavy and unhealthy. This dairy-free butternut sage fettuccine is layered with wonderful fall and winter flavors, but it’s plant-based and filled with nutrition. This is a favorite recipe from our friend Betsy DiJulio of The Blooming Platter. She originally shared it with us about a decade ago, but today we’re giving this post an update! Betsy is a vegan blogger who consistently elevates ordinary dishes with chef-like touches. But don’t worry, she still uses everyday ingredients!

This light recipe places golden squash center stage and uses just enough pasta to hold the dish together. I recommend using whole wheat pasta, as its nuttiness contributes significantly to the distinctive flavor of this dish.

Vegan Butternut Sage Fettuccine - dairy-free, nut-free, soy-free, optionally gluten-free, plant-based, easy, and delicious!

Special Diet Notes: Butternut Sage Fettuccine

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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.
Recipe type: Entree
Cuisine: American
Serves: 2 servings
  • 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)
  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.
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

More Comforting Vegan Butternut Squash Dishes

Savory Butternut Risotto

Wild Rice Pilaf with Butternut, Pecans, and Warm Spices

Pecan Wild Rice Pilaf Recipe

Mac ‘n Peas with Creamy Butternut Squash Sauce

Mac ’n Peas with Creamy Butternut Squash Sauce - dairy-free and vegan recipe!

About Author

A vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. For her love of cooking, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. As a writer, Betsy focuses on vegan and organic food, art, home and garden design, and green initiatives. Visit Betsy’s website, The Blooming Platter.

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