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Fall Zucchette Pasta with Vegan Sage & Butter Sauce

Updated: Feb 22, 2021



This fall zucchette pasta can be found at @traderjoes and it is made of both butternut squash and wheat. It was so fun and easy to use, and I ended up making a vegan sage and butter sauce that was a hit at my house. Let me show you how to make it!


Yields: 4 people

Prep time: 10 minutes

Total time: 20-25 minutes


This recipe is dairy free, vegetarian, and vegan.

 

Ingredients: ⁣

1. 1 bag of @traderjoes fall zucchette pasta

2. 1 ½ TBSP of vegan butter

3. 1 ½ cup of almond milk

4. Extra virgin olive oil

5. Salt, black pepper, sage

6. 1 minced garlic clove

 

Instructions:

1. First, boil water in a pot and salt the water. Add the pasta in once the water starts to boil.

2. Once it’s cooked al dente, strain it in a colander and save some of the pasta water.

3. Now in a 3 inch frying pan, add in 3 TBSPs of olive oil, the minced garlic, and the vegan butter. Set the heat on medium low.

4. Once the butter melts add the almond milk. Add 1 TSP of sage, salt, and black pepper to your liking. Let it simmer and now add in ½ cup of the pasta water.

5. Now you can add in the pasta and stir for 2 minutes. If you think it’s too dry add in a bit of more pasta water. Do a taste test for sage, salt, or black pepper.

6. Turn the heat off, serve, and enjoy!

Xoxo,

#averagearabgirl 💋

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