Craving delicious veggie noodles in a rich and flavorful sauce? This one-pan vegan pasta with browned butter sage sauce is just what you need!
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Vegan Pasta with Browned Butter Sage Sauce
Looking for a delicious dinner that’s packed with healthy veggies and can be ready in less than half an hour?
Then you have to try this vegan pasta with browned “butter” sage sauce! Hearty butternut squash and zucchini noodles tossed in a rich sauce and topped with crunchy walnuts is the definition of plant-based comfort food.
And if you’ve never tried using butternut squash for your vegan pasta, then my friend, you’re in for a treat. I love the combination of the butternut squash and zucchini noodles for a little texture variety.
Best of all, this tasty dish is so simple to make! Start to finish, it only takes about half an hour, and everything comes together in one pan. That means easy prep AND clean-up — I call that a win-win!
So whether it’s a busy weeknight or you’re just craving something delicious, you can’t go wrong with this browned “butter” sage vegan pasta recipe. It’s the savory, flavorful, hearty dish you’ll want to make again and again.
Can You Make Your Own Veggie Noodles?
Personally, I like buying the pre-prepared vegetable noodles from the store. They’re so convenient and save time when I’m prepping the recipe.
But if you’re a zoodle master and aren’t afraid to tackle butternut squash, then by all means! I recommend choosing a squash with the least amount of bends to make it easier to work with.
Are There Variations For This Recipe?
Oh yeah! You can definitely get creative with your vegan pasta.
Don’t love spinach (or don’t have any on hand)? Try another dark leafy green in its place. Chard, arugula, kale, mustard greens, or beet greens would all be great options.
Not a big fan of walnuts? Chopped almonds, cashews, or even peanuts would add the perfect crunch on top!
Prefer a different kind of veggie noodle? Feel free to swap out the zucchini and butternut squash noodles.
There are plenty of ways to make this dish your own. Don’t hesitate to have some fun with it!
What Kind Of Vegan Butter Should You Use?
Whichever one you like best!
This is totally a matter of personal preference. I’ve had luck with multiple brands and don’t really notice a difference.
When it comes to the butter, the brand doesn’t matter so much as making sure you don’t let it burn! You want it to be nice and browned without being scorched. This will add the most flavor to your sauce.
Can You Store Any Leftovers?
In my opinion, this dish is best served right away. It will be nice and warm from the pan, and the vegetable noodles will have the perfect texture.
But if you have leftovers, they certainly don’t need to go to waste! Simply store them in an airtight container in the refrigerator and enjoy within 3-4 days.
The noodles may get a little softer as they absorb the sauce, but the dish will still be quite delicious. To reheat, I recommend throwing everything back in a pan until warm.
How To Make Vegan Pasta with Browned Butter Sage Sauce
Heat the olive oil in a skillet over medium high heat. Once hot, add the veggie noodles and sauté until they are becoming tender.
Add the spinach and minced garlic to the skillet.
Sauté until the spinach is wilted, then remove the mixture from the skillet and set aside.
Place the vegan butter in the skillet and reduce the heat to medium.
Sauté until the butter is beginning to brown, but take care not to burn it.
Stir in the sage, salt and pepper to taste, and vegetable broth. Sauté another minute or two.
Add the veggies mixture back to the skillet and toss to coat well in the sauce, then sprinkle the walnuts on the mixture and serve.
Other Vegan Dishes You Might Like
- 2-3 cups butternut squash “noodles”
- 2-3 cups zucchini “noodles”
- 2 tablespoons olive oil
- 3-4 cup fresh baby spinach
- 2 teaspoons minced garlic
- Salt and pepper to taste
- ¼ cup vegan butter (or regular butter if you aren’t vegan)
- 1 tablespoon dried sage
- 3 tablespoons vegetable broth
- ¼ cup chopped walnuts
- Heat the olive oil in a skillet over medium high heat. Once hot, add the veggie noodles and sauté until they are becoming tender.
- Add the spinach and minced garlic to the skillet.
- Sauté until the spinach is wilted, then remove the mixture from the skillet and set aside.
- Place the vegan butter in the skillet and reduce the heat to medium.
- Sauté until the butter is beginning to brown, but take care not to burn it.
- Stir in the sage, salt and pepper to taste, and vegetable broth.
- Sauté another minute or two, then add the veggies mixture back to the skillet and toss to coat well in the sauce.
- Sprinkle the walnuts on the mixture and serve.
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Amount Per Serving: Calories: 288Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 277mgCarbohydrates: 18gNet Carbohydrates: 11gFiber: 7gSugar: 4gProtein: 6g
Nutrition is calculated using a third party plug-in. It is best to always validate!