This Creamy Butternut Squash and Mushroom Pasta with sage is flavorful and delicious! It's tasty, satisfying, packed with vegetables, and super easy to make. A warming weeknight dinner that's ready in just 25 minutes.
You're going to love this one-pot dinner!
Creamy Mushroom Pasta with butternut squash and sage is flavorful, fragrant, delicious and ready in no time! Plus, it's packed full of vegetables.
They're naturally low in fat and cholesterol while being high in protein and dietary fiber, so it makes sense to use mushrooms as a filling base for any meatless meal.
Butternut squash is also a great way to satisfy any vegetarian. Butternut squash is a type of winter squash, a sweet and nutty vegetable that's perfect for colder weather. It's also high in fiber, potassium, and vitamin A.
When combined with spaghetti, they make a delicious and comforting pasta dish that's perfect any weeknight!
This recipe was originally published on November 6, 2017 and republished on March 11, 2022 with new photos, text and slightly revised recipe.
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.
As long as I keep a few pantry staples on hand, it's great to rustle up something healthy and quick.
Why You'll Love This Recipe
- This creamy mushroom pasta recipe is completely meat-free yet filling and satisfying.
- It all comes together in just 30 minutes or less including prep time.
- Great for a quick weeknight meal or a comforting Sunday dinner.
- Customize by using your favorite herbs or different kinds of pasta and mushrooms.
- Oil -Used to saute the garlic, mushrooms, and onions to release their natural flavors.
- Onions & Garlic - A bold garlic and onion flavor pairs well with the ingredients in this pasta dish.
- Mushrooms - This hearty vegetable adds nutrients and texture to the dish.
- Butternut Squash - A type of winter squash, butternut is a sweet and nutty vegetable that's perfect for colder weather.
- Chopped Sage Leaves - Adds a nice herby layer of flavor to the dish.
- Butter - Adds a rich buttery flavor to the pasta.
- Heavy Cream - Helps create a creamy sauce in the pan.
- Grated Parmesan Cheese - Adds a salty layer of cheesy flavor.
- Salt & Pepper - Used to taste to balance and enhance the flavors of the dish.
- Pasta - You can use any pasta you enjoy to make this dish. Be sure to reserve some of the cooking water to thicken the sauce.
Please see the recipe card below for quantities.
Wondering how to make this Mushroom Pasta with Butternut Squash and Sage recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Cook the pasta: Cook the pasta according to the individual packet instructions. Once cooked, reserve ¼ cup of the pasta water, then drain and set aside.
Prep the vegetables: Chop the onions and mushrooms and shred the peeled butternut squash.
Saute the vegetables: Heat the oil in a large frying pan over medium heat. Add the onions, mushrooms, and squash. Saute for about 10 minutes or until the vegetables begin to soften. If they begin to stick, add a splash of water to release.
Cook the garlic, butter, and sage: To the vegetable mixture, add the garlic, butter, and sage and fry for another 2 minutes, then season to taste.
Create the sauce: Stir in the ¼ cup of the reserved pasta cooking water, heavy cream, and parmesan cheese and season with salt and pepper.
Assemble and serve: Serve the mushroom sauce over the cooked pasta noodles. Garnish with additional parmesan cheese if desired.
Alternatively to grating, chop the butternut squash into very small cubes
If you don't want to peel and seed butternut squash, purchase pre-cut at the grocery store and chop or grate it down to size.
Because of the natural sugars in butternut squash, it may stick to the pan while sauteeing. To avoid this, use a splash of water to deglaze the pan.
Cook the garlic last with the butter to avoid it from burning and becoming bitter.
If you want a little extra flavor, try roasting the butternut squash before adding it to the pan. Just toss with a little olive oil and salt, then roast in a 400-degree oven for 15 minutes or until tender.
Instead of sage, try using freshly chopped rosemary, thyme, or parsley for a different flavor profile.
If you're not a fan of mushrooms, try using wilted spinach, kale, or your favorite green as a replacement.
For a gluten-free version, use your favorite gluten-free pasta. Just remember to reserve some of the cooking water.
Instead of using butternut squash, try other winter squashes such as acorn or pumpkin.
Storing: To store any leftover mushroom pasta, let the pasta dish cool completely, then transfer to an airtight container and store in the fridge for up to four days.
Reheating: To reheat this dish, add it to a pan over medium heat on the stovetop until warmed through. You may need to add a splash of water or milk if the sauce has thickened too much.
Freezing: To freeze, let the pasta dish cool completely, then transfer to an airtight container and freeze for up to two months.
Yes, you can make this pasta dish vegan by using vegan butter, using a vegan cream substitute, and leaving out the parmesan cheese. Ensure your pasta is vegan (dried usually is).
Any type of mushroom will work well in this pasta dish. I typically use white button mushrooms, but you could also try portobello, shiitake, or oyster mushrooms.
Yes, you can use your favorite type of pasta in this recipe. Just remember to adjust the cooking time according to the package instructions and reserve some cooking water for the sauce.
We hope you love this creamy mushroom pasta recipe! Be sure to try out these other tasty vegetarian or vegan mushroom recipes too.
More Pasta Recipes
- Brussels Sprouts Pasta
- Vegan Mushroom One Pot Pasta
- Simple Pasta with Peas
- Dill Pickle Pasta Salad
- Green Pasta
- Pistachio Pasta
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Mushroom Pasta with Butternut Squash
- 1 teaspoon oil
- 1 onion finely sliced
- 3 cups mushrooms (250g) sliced
- 4 ½ ounces butternut squash (125g) peeled and grated
- 2 garlic cloves minced
- 1 tablespoon butter
- 2 tablespoon chopped fresh sage
- ¼ cup heavy cream (double cream) (60mls)
- 2 tablespoons freshly grated parmesan cheese
- salt and pepper to taste
- 9 ounces spaghetti or other pasta (250g) ¼ cup of cooking water reserved
- Cook the pasta according to packet instructions
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the onions, mushrooms and squash and fry, stirring, for 10-15 minutes, or until soft and the mushrooms release their juices. Add a splash of water if it starts to stick.
- Add the garlic, butter and sage and fry for another 2 minutes, then season to taste.
- Stir in the ¼ cup of the pasta cooking water, cream and parmesan cheese and season with salt and pepper. Serve over the cooked pasta noodles.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.