Rigatoni with Vegan Butternut Sage Cream Sauce and Toasted Pine Nuts

Vegan butternut sage cream sauce made of squash, miso, cashews, sage, veg stock, and nutritional yeast and topped with toasted pine nuts, fried sage leaves.

1 1/2-2 pounds Rigatoni pasta
1/4 cup pine nuts
8 fresh sage leaves
a small amount of oil for frying, about a 1/2 cup
a drizzle of white truffle oil (optional)
Vegan Butternut Sage Cream Sauce:

1 Tablespoon olive oil
2 1/2 cups butternut squash, peeled and chopped (approx. a 1/2 of a large butternut squash)
1/3 cup raw cashews, soaked in water for an hour or two
2 cups vegetable stock
3 Tbsp. white miso
4 Tbsp. nutritional yeast
1/2 teaspoon garlic powder
1 tsp. Frank’s red hot sauce
juice of 1 lemon
1 tsp. kosher salt
4 fresh sage leaves

View the full recipe at One Bite Vegan →