Ready in 15 minutes, mushroom pasta with butternut squash and sage is a flavourful and fragrant dish that’s perfect for the cooler months. It’s easy, packed with vegetables and easily vegan and gluten-free.
I love having a load of easy dinner recipes that I can call upon to quickly create a tasty and nutritious dinner. This is one of those recipes that’s always on rotation on our meal plan during the autumn. Once the weather cools, I always reach for sage and squash. They’re so delicious together and their scent makes me ready to welcome winter and (whispers) Christmas!
My other quick and easy dinners include Spanish beans and red lentil dahl. I also often make noodle stir fries, hot salads and hearty soups. As long as I keep a few pantry staples on hand, it’s great to rustle up something healthy and quick.
7 ingredient vegan mushroom pasta
You don’t need many ingredients to make this delicious dish, just:
Butter (or non dairy butter/spread)
Scroll down for the mushroom pasta recipe!
Mushrooms and Squash
Mushrooms have a great texture to satiate vegans and vegetarians. I love using it as the ‘meat’ in dishes like tacos and stews. It’s naturally low in fat and cholesterol, while being high in protein and dietary fibre, so it really makes sense to use it as a filling base for veggie and vegan meals. I really like the texture of mushrooms and that the variety of types mean you can add different flavours. Try my roasted mushrooms, or mushrooms on toast with garlic and thyme.
Butternut squash is full of fibre, potassium and other nutrients. It’s low in fat, but has loads of flavour. In order to make this dish fast and easy, I grated the squash so it cooks swiftly. I love cooking with this lovely veg, so check out my other recipes including cauliflower with roasted butternut squash sauce, easy vegan vegetable tagine, or even chocolate chunk butternut squash cake.
15 minute Mushroom Pasta
It is really SO EASY to make this pasta meal. While the spaghetti is cooking, you can get on with cooking all the veggies to top it with. I promise that by the time the pasta is finished cooking you’ll be able to add it to the pan of cooked vegetables, give it a toss and serve it up! Just chop up the onions, garlic and mushrooms, then grate a big wedge of peeled butternut squash and get it all nice and soft. The sage really lifts this dish and gives such a beautiful herbal fragrance and taste.
If you don’t have sage, then fee free to substitute another herb, such as rosemary or thyme. And if you don’t have butternut squash, then use any other squash such as acorn or crown – or even pumpkin! They will all add a lovely earthy flavour to this super quick dish.
It’s easy to make Mushroom Pasta with Butternut and Sage. Step 1: Fry the veggies until soft
Step 2: Add the cooked spaghetti and a little cooking water, then toss to mix. Enjoy!
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Mushroom Pasta with Butternut Squash and Sage
- 1 tsp olive oil
- 1 onion finely sliced
- 300 g mushrooms sliced
- 125 g butternut squash peeled and grated
- 2 garlic cloves peeled and thinly sliced
- 1 tbsp butter or non-dairy spread
- 2 tbsp chopped sage
- salt and pepper to taste
- 250 g spaghetti cooked (3 tbsp of cooking water reserved). Use gluten free pasta if required.
- Cook the pasta according to packet instructions
- Heat the oil in a large frying pan over medium-high.
- Add the onions, mushrooms and squash and fry until soft.
- Add the garlic, butter and sage and fry for another 2 minutes, then season to taste.
- Add the cooked spaghetti and a few tablespoons of the cooking water. Stir the pasta and sauce together and serve.
PIN FOR LATER!