This easy spaghetti dish can be on the table in 15 minutes! Get the recipe for Mushroom Pasta with Butternut Squash and Sage. Easily vegan and use gluten free pasta if required.
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5 from 3 votes

Mushroom Pasta with Butternut Squash and Sage

This 15 minute mushroom pasta includes butternut squash and sage for a flavourful and fragrant quick dish. Easily vegan and gluten-free. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 311kcal
Author: Kate Hackworthy | Veggie Desserts


  • 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.


Use dairy free butter and gluten free pasta if required. 


Calories: 311kcal | Carbohydrates: 55g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3410IU | Vitamin C: 10.6mg | Calcium: 37mg | Iron: 1.5mg