Name: Fall Butternut Squash Vegan Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 ounces Vegan Sausage Crumbles; 28 ounces Petite Diced Tomatoes; 1 cup Vegan Heavy Whipping Cream; 1 medium Yellow Onion; 2 cup Spinach; 1 cup diced Butternut Squash; 2 packages Vegan Tortellini; 1 tsp Sage; 1 tsp Salt; 1/2 tsp Pepper; 1 tsp Italian Seasoning

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This Fall Butternut Squash Vegan Tortellini is a healthy and delicious Fall dinner. Easy and quick to make, this 30 minute dinner will please the whole family!

This Fall Butternut Squash Vegan Tortellini is the ultimate Fall comfort dish. It is so cozy and warm and comes together in just 30 minutes. This dish is healthy and full of plant-based power nutrients. One of the things I love most about this season is all of the wonderful in-season vegetables. I have to be honest, I am partial to Fall vegetables, Summer gets all the credit for the in-season produce but in my opinion, Fall is where it is at. I love cozy and warming meals. The kind that makes you just want to curl up in a blanket and enjoy the weather. This cozy dish fits the bill perfectly.

For some other great Fall recipes, check out this Pumpkin Beyond Beef Chili or this Vegetarian Scotch Broth.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Fall Butternut Squash Vegan Tortellini
Food safety

Ingredients

The Ingredients in this recipe are easy to find at most grocery stores. This is also a great budget meal!

Vegan heavy cream, died tomatoes, italian seasoning, sage, salt, vegan sausage, spinach, onion, vegan tortellini, butternut squash — Fall Butternut Squash Vegan Tortellini Ingredients

Vegan Sausage Crumbles
Petite Diced Tomatoes
Vegan Heavy Whipping Cream
Yellow Onion
Spinach
Butternut Squash
Vegan Tortellini
Sage
Salt
Pepper
Italian Seasoning

Please see the recipe card for quantities.

Instructions

If you are using whole butternut squash, start by dicing and peeling your squash. To do this, cut off the ends of the squash and then using a vegetable peeler, peel the squash. Once the squash is peeled, slice it in half lengthwise and then slice each half widthwise. Scoop out the seeds and dice. For this recipe, I used already precut squash so it made it faster and no dicing was needed.

Bring a large pot of water to boil, remember to salt generously. Boil the vegan tortellini according to package directions.

While the tortellini is boiling, start on the rest of the dish. Dice the onion and add the onion and butternut squash to a pan with 1 tbs olive oil.

Over medium heat saute until the onion is tender and the squash is softened. About 5-7 minutes.

Add the vegan sausage crumbles, diced tomatoes, and spices and stir to combine. Cook for an additional 3 minutes. Add the vegan heavy cream and bring it to a boil.

Once the mixture is boiling, reduce to a simmer and add the fresh spinach. Stir until the spinach wilts.

When the vegan tortellini is done, drain the tortellini and then add it into the skillet with the sauce. Stir everything to combine and serve immediately.

Hint: It is so much easier to use prepackaged, pre-cut butternut squash. However, if you don't have access to that, I recommend always keeping a sharp vegetable peeler on hand and always using sharp knives. Dull knives can cause serious injury.

Substitutions

Can this pasta dish be made keto?

Of course, because this is a pasta dish, the tortellini will be high in carbs. For the same taste and flavor, you can sub out the tortellini for your favorite low-carb pasta such as Hearts of Palm Pasta.

Can this tortellini dish be made gluten-free?

Yes! Gluten-Free options have come such a long way in recent years! Just sub out the vegan tortellini for a gluten-free option such as this.

Can this tortellini dish be nightshade-free?

A lot of people don't think of the effect that nightshades have on some people but some people cannot tolerate them. To make this dish nightshade-free, just leave out the diced tomatoes.

Variations

Spicy - Add some crushed chili peppers to the sauce to kick up the heat
Sweet Potato - If you aren't a fan of butternut squash, sub it out and try subbing in sweet potato to still get the Fall vibe.
Low Sodium- To make this dish low sodium, use low sodium diced tomatoes or dice up some fresh ones! In addition, omit the salt from the dish.

Check out this other delicious pasta dish here!

Equipment

Equipment can have a big impact on how a recipe turns out. I live and breathe by my cast iron skillet. If you get one thing during your cooking journey, it should be a cast-iron skillet. These things will last for years, my grandma still uses one that has been passed down in the family since the 1800s. These things are indestructible. Additionally, this is my favorite dutch oven to use for boiling my pasta.

Storage

Store the pasta in an airtight container for up to three days. Just a reminder that the tortellini will soak up the sauce the longer it is in the refrigerator. I recommend adding just a touch of veggie broth or vegan heavy cream before reheating to rehydrate the dish.

These ingredients don't stand up well to freezing.

Top tip

Sharp knives are key when it comes to working with gourds. I recommend you get your knives sharpened a couple of times a year. You can sharpen them at home with this, or take them somewhere to get them sharpened.