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Cozy 30 Minute Blender Sage Butternut Squash Pasta Sauce

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4


  • Spaghetti Noodles I use gluten free noodles


  • 2 Cups Butternut Squash I use frozen to make this recipe extra quick
  • 3/4 Cup Unsweetened Plant Based Milk
  • 1/2 Cup White Kidney Beans
  • 1 Yellow Onion diced
  • 3 Tbsp Nutritional Yeast
  • 1 Tbsp Olive Oil
  • 1-2 tsp Garlic
  • 1 tsp Sea Salt
  • 1/2 tsp Ground Sage or 1/2 Tbsp fresh sage
  • Black Pepper
  • Pinch Nutmeg


  • 1/2 cup Butternut Squash *1/2 cup per person - if making for 4 people be sure to account for this.
  • Red Pepper Flakes
  • Fresh Sage chopped
  • Pepper
  • Walnuts (pine nuts of pecans should work too) chopped


  • *Sautée diced onion with olive oil on medium heat until translucent. This should only take about 5 minutes, but you can move on to steps 2 & 3 to optimize time.
  • Boil water for your pasta & add when it comes to a rolling boil
  • Microwave all of the butternut squash for 4-5 minutes (2 1/2 cups)**
  • Add the rest of the sauce ingredients to a blender while the squash is in the microwave and when it's ready add 2 cups of the butternut squash and the sautéed onion to the mixture. Blend until smooth.
  • When your pasta is ready remove from heat, strain and rinse. Add the pasta back to the pot with your desired amount of sauce. Let it warm up on medium to low heat while you prepare your toppings.
  • Prep toppings.
  • When your pasta is warm plate it and add toppings, including the leftover 1/2 cup of butternut squash.


*step one is optional. I like the flavour that the sautéed onion adds to the sauce, but if you want to make it 100% blender only you can skip the onion. 
**If you want to roast your own squash i'm sure it would add extra flavour, but to save time I like to use bagged frozen squash. If you are roasting your own turn on the oven and prep your squash before doing anything else because it will take the longest amount of time to cook.