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!
