Vegan Squash Sauce

Here's a nice sauce that is perfect over pasta or rice.. You can really use any type of squash you want.

The yellow squash is growing faster than I can eat it in the garden so it's nice to have a few recipes to use it with

courtesy of the veggie table

Squash and pasta

Yield 4 servings
Time 20 minutes
  • large pot
  • large sauce pan with lid
  • wooden spoon
  • vegetable peeler
  • knife
  • colander
  • 2 T butter (Non Dairy)
  • 1 medium onion, diced
  • salt
  • 2 pounds squash (delicata or butternut)
  • 2 t fresh sage, minced
  • 1 c vegetable stock
  • ½ c Soy Milk
  • black pepper
  • 1 pound short pasta (fusilli, orecchiette, gemelli)
  • ½ c Parmesan cheese (Non Dairy Substitute)
  • 2 T parsley
Directions Bring large pot of water to boil, add pasta and 1 T salt, and cook until done.

Meanwhile, melt vegan butter over medium heat, add onion and a dash of salt, and sauté about 5 minutes, until soft. Peel, seed, and dice the squash (½-inch pieces). Add to onion along with sage and mix well. Add stock, bring to boil, reduce heat, cover, and simmer about 5 minutes, until squash is tender. Add soy milk and pepper and simmer about 2 minutes, until just starting to thicken.

Drain pasta, reserving ½ c or so of liquid. Combine pasta with sauce and remaining ingredients. If it's too dry, add a bit of the cooking liquid. Taste, adjust seasonings, and serve with a dish of Vegan Parmesan on the side.

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