Description

Butternut squash pasta in white ceramic bowl topped with dark green crispy sage leaves and white vegan parmesan shreds, fork twirling rigatoni showing creamy sauce coating every piece.

Ingredients

For the Roasted Vegetables:

2 lbs butternut squash, peeled and cubed (Trader Joe’s pre-cut saves my sanity)
1 large yellow onion, quartered (whatever’s in your crisper drawer)
4 cloves garlic, peeled (smash them first with the flat side of your knife)
3 tablespoons olive oil (I use Kirkland because I’m basic)
2 teaspoons fresh thyme leaves (strip them off the stems with a fork)
1 teaspoon red pepper flakes (this is nothing compared to what’s coming)
Salt and black pepper (kosher salt, freshly cracked pepper if you’re fancy)

For the Sauce:

4 oz vegan cream cheese, room temperature (Kite Hill is my favorite but Tofutti works)
3 chipotle peppers in adobo sauce (don’t be a wimp, use three)
1 teaspoon chili powder (check the expiration date first)
1 teaspoon smoked paprika (this is what makes people ask “is there bacon in this?”)
1/2 cup reserved pasta cooking water (I use a coffee mug to scoop it out)

For the Pasta & Finish:

1 lb pasta (rigatoni grabs sauce best, penne works too)
3 tablespoons vegan butter (Earth Balance sticks, not the spread)
12-15 fresh sage leaves (count them, trust me on this)
Vegan parmesan for serving (Violife shreds melt beautifully)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Roast Everything (25-30 minutes)

Heat oven to 425°F. Cut squash into 1-inch chunks – bigger pieces take forever, smaller ones burn. Quarter the onion through the root end so pieces stay together. Smash garlic with knife flat then peel off papery skin. Toss everything on your biggest baking sheet with olive oil, thyme, red pepper flakes, salt, pepper. Mix with hands because spatulas don’t coat evenly. Spread in single layer – overcrowding makes vegetables steam instead of caramelize. Roast 25-30 minutes until squash edges look golden and you can easily pierce with fork.

Step 2: Cook Pasta

Fill biggest pot with water, add enough salt so it tastes like seawater. Bring to rolling boil. Add pasta, stir immediately so it doesn’t stick. Cook 1-2 minutes less than package directions – we want al dente, not mushy. Before draining, use coffee mug or ladle to scoop out full cup of cooking water. This starchy liquid is pasta magic.

Step 3: Make Sauce

Dump all roasted vegetables into food processor. Add room temperature cream cheese (cold cream cheese creates lumps), three chipotle peppers plus about tablespoon of their adobo sauce, chili powder, smoked paprika. Process 2-3 minutes until completely smooth. Scrape down sides if needed. Sauce should be thick but pourable.

Step 4: Combine Everything

Pour sauce into medium saucepan over medium-low heat. Gradually whisk in pasta water, starting with half cup. You want sauce consistency of heavy cream – thick enough to coat spoon but thin enough to toss with pasta. Add drained pasta, toss gently until every piece is coated. Add more pasta water if needed.

Step 5: Crispy Sage

In small skillet, melt vegan butter over medium heat. When bubbling, add sage leaves in single layer. They’ll sizzle and curl. Cook 1-2 minutes until crispy and butter turns golden brown. Remove from heat immediately – burnt sage tastes terrible.

Step 6: Serve

Divide pasta among bowls. Drizzle with brown butter and crispy sage. Sprinkle generously with vegan parmesan. Serve immediately because nobody likes cold pasta.

Notes

Prep shortcut: Buy pre-cut squash from produce section. Yes, it costs more. Yes, it’s worth every penny when you’re tired after work

Sauce texture: Too thick? Add pasta water teaspoon by teaspoon while whisking vigorously. Too thin? Simmer uncovered for few minutes

Heat adjustment: Start with two chipotles if you’re nervous. You can always blend in more but you can’t take heat away

Creaminess boost: Extra spoonful of cream cheese never hurt anyone. Sometimes I add two spoonfuls because I like living dangerously

Sage disaster prevention: Watch it like hawk. Golden and crispy good, black and bitter bad. Set timer for 90 seconds

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Roasting
Cuisine: Italian-inspired with Mexican heat