Ohhh my goodness.

The flavors up in this bowl of delightful carby goodness are out of this world.

We’re talking sweet, spicy, and savory.

Not to mention cute + cozy.

Just look at that fun pasta shape!

She’s called Gigli, which certainly makes me smile.

This lovely fall sauce is composed of vegan buttah, fresh sage and thyme, crushed red pepper flakes for a lil kick, a glug of dry white wine, creamy full-fat oat milk, zesty lemon juice, umami-rich white miso paste, vegan bestie nutritional yeast, and a splash of low-sodium veg broth. (S&P is never forgotten)

Tender butternut squash and toasted breadcrumbs complete our bowl of Gigli heaven!

P.S. Don’t worry if your sauce separates a bit, it will still taste amazing and once you stir everything together then scoop it into your bowl with those crunchy breadcrumbs, no one will be the wiser.

P.P.S. As always, taste and adjust the ingredient amounts to suit your flavor needs.

P.P.P.S. I got some recipe inspo from Lazy Cat Kitchen, thanks Ania!

P.P.P.P.S. For a gluten-free recipe, use your fave short-cut gf pasta, chickpea miso, and gf breadcrumbs! Easy.

Vegan Miso Butter Pasta with Roasted Butternut Squash

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

Squash

• 1 cup medium-dice butternut squash (or honeynut squash)
• 1/2 teaspoon avocado oil, or enough to lightly coat squash

Sauce

• 1 teaspoon white miso paste
• 1 teaspoon nutritional yeast
• 2 teaspoons low sodium vegetable broth
• 1 tablespoon miyokos vegan butter
• 1 tablespoon roughly chopped fresh sage
• 1/4 teaspoon finely chopped fresh thyme
• Crushed red pepper flakes, to taste
• 2 tablespoons dry white wine, like sauvignon blanc
• 1/3 cup full fat unflavored Oatly oat milk
• 1 teaspoon fresh lemon juice

Pasta

• 1 1/2 cups Gigli short-cut pasta (or other short-cut pasta)
• Pink sea salt, to taste
• Freshly cracked black pepper, to taste
• Toasted breadcrumbs (I use panko)

Method

 

1. For the squash, heat oven to 425. Line a rimmed large metal baking sheet with parchment. Toss the squash with oil to lightly coat. Roast for 15 minutes, flip, then roast for 10 minutes more, or until tender and lightly golden around the edges.
2. For the sauce, in a small bowl, whisk the miso, nutritional yeast, and broth until well-combined. Set aside. In a medium nonstick skillet, melt the butter over medium heat. Once the butter is foamy, lower the heat to medium-low, add the herbs and red pepper flakes, then cook for one to two minutes, until sizzling and fragrant. Carefully stir in the wine, then simmer for one minute. Stir in the milk, bring the sauce to a gentle simmer again, then cook for two minutes, reducing slightly. Stir in the miso mixture and lemon juice, cooking over low heat for one minute to warm through.
3. Meanwhile, bring a medium pot of water to a boil for the pasta. Cook the pasta according to the package instructions, or until al dente. Drain, then fold the cooked pasta into your sauce, along with the roasted squash. Taste, then season with salt and black pepper. Serve topped with breadcrumbs.