FREE SHIPPING ON ORDERS $75+

Tara Punzone's Tagliatelle Pasta in a Vegan Butternut Squash Cream Sauce with Crisped Sage

Impress your friends and family with this perfect pasta dish. Chef Tara Punzone, owner of Pura Vita LA, shows us how to make the most craveable tagliatelle in a vegan butternut squash cream sauce.

Recipe credit: Chef Tara Punzone

Prep time: 30 mins

Cook time: 1-1 ½ hours

Roast Butternut Squash

STEP ONE

Melt 1oz. (about 2 tbsp.) of butter.

STEP TWO

Toss the cubed butternut squash with the melted butter and spices to coat.

STEP THREE

Spread out coated squash on a sheet pan.

STEP FOUR

Bake at 350°F for about 45 minutes or until roasted.

STEP FIVE

Cool to room temperature.

Make the Crispy Sage

STEP ONE

Trim your fresh sage.

STEP TWO

Lightly coat leaves in olive oil.

STEP THREE

Spread out sage on a sheet tray.

STEP FOUR

Crisp in the oven for 5 minutes at 350°F.

Blend the Sauce

STEP ONE

Melt 2 tbsp. of butter

STEP TWO

Quick soak cashews by putting them in the microwave for 2 mins with enough water to cover the cashews. Let them sit in the hot water for 20 mins (you can also soak them in the fridge the night before).

STEP THREE

Blend soaked cashews, cooled squash, lemon juice, nutritional yeast, chopped garlic, salt, and black pepper with the filtered water.

STEP FOUR

With blender running on low, pour melted butter into sauce mixture.

STEP FIVE

Set the sauce aside while preparing pasta.

Prepare Pasta

STEP ONE

Brown butter in pan with sea salt, black pepper, and chopped garlic to taste.

STEP TWO

Saute kale with sauce.

STEP THREE

Boil pasta in salted water for 8-10 minutes.

STEP FOUR

Add pasta and pasta water to kale and sauce mixture. Toss to coat.

STEP FIVE

Plate and top with crispy sage, and pumpkin seeds. Serve and enjoy!