Vegan Butternut Squash Spaghetti with Fried Sage

This no fuss vegan-friendly dinner is ready in just 25 minutes. Enjoy the flavorful and filling combination of butternut squash, pasta and a blend of spices.

Serves: 4Prep: 5 minutesCook: 20 minutesTotal: 25 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 3⁄4 pound Kroger Brand Spaghetti
  • 2 tablespoons olive oil
  • 10 sage leaves
  • 1 package (11 oz.) cubed butternut squash
  • 1 can (14 oz.) Kroger Brand Vegetable Broth
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1⁄4 teaspoon Kroger Brand Crushed Red Pepper Flakes
  • 1⁄4 cup Simple Truth™ Nutritional Yeast
  • Water

Directions

  • In large pot over high heat, bring water to boil. Cook spaghetti according to package directions. Drain pasta, reserving ½ cup pasta water.
  • Meanwhile, in large skillet over medium-high heat, heat oil. Fry sage leaves until crispy, about 1 to 2 minutes. Transfer to paper-towel lined plate.
  • In medium pot, combine butternut squash, broth, salt, pepper and crushed red pepper flakes. Boil until very tender, about 15 minutes. Remove from heat.
  • Using an immersion blender, puree squash mixture until smooth.
  • Toss together cooked spaghetti and squash mixture. If too dry, add reserved pasta water ¼ cup at a time. Garnish with fried sage and nutritional yeast.