Vegan Butternut Squash Carbonara

By Vegan Richa · 45 min

Ingredients

Instructions

1. Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until translucent.
2. Stir in the sage and pepper flakes. Add the butternut squash and cook until it starts to turn golden on some edges (this may not happen with frozen squash).
3. Add the remaining sauce ingredients, cover and mix well. Cover and cook for 10-12 minutes, until the squash is tender to your liking.
4. Take off the heat and let the mixture cool slightly. Blend until smooth.
5. Cook the fettuccine according to the package until al dente. Combine with the sauce in a bowl, or return it to a skillet and cook a little longer to thicken the sauce and blend the flavors.
6. Meanwhile, toss the cubed tofu with the oil, soy sauce, smoked paprika, garlic and maple syrup in a bowl until well coated.
7. Spread the tofu on a parchment-lined baking sheet in a single layer, with most cubes not touching. Preheat the oven to 425°F (218°C) and put the sheet in once hot.
8. Bake for 10 minutes, move the cubes around, then bake a few more minutes. Start checking after 14-15 minutes; remove once the pieces look dry and crunchy, as they can burn easily.
9. Serve the tofu on top of the fettuccine. Store the topping separate from the pasta and refrigerate for up to 3 days.

Summarized from Vegan Richa's video. Watch it for the details.

More recipes with

GarlicOnionLemonPastaTofuCashewMisoExtra firm tofu