Vegan Squash and Sage Pasta Bake
Questa ricetta è disponibile anche in italiano
Rich and creamy, this Vegan Squash and Sage Pasta Bake could easily become a new favourite at home. Perfect main for squash season!
This hearty pasta bake combines the sweet earthy flavour of butternut squash with crispy sage leaves and a velvety smooth tofu cream sauce.
It is such perfect comfort food for this time of year! It’s the ideal seasonal stand-in for mac and cheese if you’re craving creamy baked goodness but are looking for a bit of variety.
This is basically another take on the vegan squash & cheese that is rich and creamy and has that look about it. But really, this isn’t about the cheese or anything that tastes like it. It’s all about the glorious butternut and its ability to transform into a velvety sauce that oozes out of every bite of this pasta heaven.
I can assure you that this butternut squash & sage pasta bake is the cosiest dinner for the fall and winter months, and will be a hit with kids and adults alike. It’s also a great way of getting a big portion of veg into your family without them even noticing!
Pasta has always a feel-good kind of vibe in our home, mainly because of my Italian heritage I guess, and it is often our go-to lunch. You may also like to check other seasonal recipes like my Creamy Kale Pasta and this Spinach Pesto Pasta if you are a pasta lover too! Or this oil free Cauliflower Alfredo for a guilt-free pasta treat!
https://gfycat.com/maturesatisfiedboilweevil-fall-recipes-vegan-recipe-plantbased-pasta-bake
What’s in this Creamy Butternut Squash and Sage Pasta Bake
Main Ingredients & Substitutions
Pasta - I used a pasta shape called "gigli" but you can use any pasta shape of your choice including rigatoni, macaroni or penne.
Butternut squash - the main ingredient of the sauce. I tend to use it fresh and I pre-cook it using methods I explained in details in the recipe for these Ravioli. However, I have also tried the sauce with frozen squash and it works too.
Fresh Sage - the main flavours of the bake. I suggest not skimping on the quantities unless you like very subtle flavours as the squash doesn't have a strong taste by itself. I also used chilli flakes in the recipe for some heat, but feel free to omit them if you're not a fan of spicy food, or simply use it according to your own taste. Another spice that also works well in this sauce would be smoked paprika.
Silken Tofu - this is optional, but it is also the main ingredient for the creamy sauce that goes through the bake. I'd recommend it for a bunch of reasons: it increases the protein intake, making the main more complete nutrition-wise and it also gives an extra level of texture to the dish. However if you cannot consume soy, you can make a soy free besciamelle sauce (if you don't know how to make one follow the steps for the white sauce of this ravioli recipe) using the plant milk of your choice or just omit the white sauce altogether.
Plant Milk - it goes both in the squash and in the tofu sauces. As always, use the milk (unsweetened) you like the most; the one I used this time is soy milk. 
Vegan Squash and Sage Pasta Bake Recipe
Ingredients:
250 g Pasta
Fresh Sage
1 tablespoon Vegetable Oil
100 g Butternut Squash (pulp, cooked* and cubed to top - optional)
Chilli Flakes
...for the squash sauce...
350 g Soy Milk
250 g Butternut Squash (cooked*)
2 tablespoon Extra Virgin Olive Oil
2 tablespoon All Purpose Flour
½ teaspoon Smoked Paprika
½ teaspoon Sea Salt
...for the tofu sauce...
150 g Silken Tofu
100 g Soy Milk
1 tablespoon Nutritional Yeast
1 tablespoon Vegetable Oil
10 g Tapioca (or all purpose flour)
5 g Sea Salt
Method:
1. Make the tofu sauce by simply blending all the ingredients together. Transfer to a jug or gravy pot and set aside.
2. Next, prepare the squash sauce. In the same blender used for the tofu sauce, blend cooked squash* with soy milk, salt and smoked paprika until smooth and creamy. In a large pan or wok mix the oil with flour, then add the blended mixture a bit at a time until all combined. Turn on the heat on medium and stir the sauce until it thickens (5-7 minutes).
3. Remove around 100 g of sauce (½ cup) to top the bake later. And set aside.
4. Cook the pasta in abundant salted water 2 minutes short than cooking time on the package.
5. Meanwhile add vegetable oil and fresh sage leaves teared into 2-4 pieces to a small bowl and stir well to evenly coat the sage in oil.
6. Drain the pasta and add it to the squash sauce. Coat it evenly then spread around ½ of the amount on a 1.4L lasagna dish.
7. Pour ½ of the tofu sauce on top of the first pasta layer then sprinkle with a few leaves of sage.
8. Top with the remaining pasta, followed by the leftover squash sauce that we have put aside, the remaining tofu sauce and the the butternut squash cubes (if using).
9. Finish with oil coated sage leaves and a generous sprinkle of chilli flakes.
10. Bake in a 200°C (375° F) preheated oven for 25 to 30 minutes.
11. Set the grill mode for another 2-5 minutes, until the sage turns crispy and the squash cubes are golden.
12. Cut into portions as serve the vegan squash and sage bake straight away.
Notes: I recommend to enjoy this pasta bake freshly made. It reheats well, but it definitely tastes better freshly made. For this reason if you need prepping it in advance, assemble the bake and store it in the fridge for max 4 days, then pop it in the oven before serving it. You can also freeze it once assembled, and cook it on the day straight from the fridge for 45-50 minutes in the oven.
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