Why You’ll Love Winter Vegetable Pasta Recipe

It’s warm, comforting, and packed with seasonal vegetables—perfect for cooler evenings. The brown butter and sage lend a sophisticated aroma and depth without needing tons of seasoning, while the walnuts give a satisfying textural contrast. It strikes a lovely balance between comfort food and a veggie‑forward dish, making it ideal for family dinners or a cozy solo meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 stick of butter
2 sage leaves
4 cloves of garlic, pressed
1 cup of sherry
1 small butternut squash, peeled, seeded and cut into small cubes
3 cups chopped kale (stems removed)
16 oz mushrooms, sliced
1 cup shredded Parmesan cheese
½ cup grated Parmesan cheese
½ cup walnuts
Salt and pepper, to taste
1 pound spaghetti, cooked according to package directions

Directions

Heat a large sauté pan over medium heat; add the olive oil and butter. Let the butter melt and begin to brown, stirring frequently.
Add the sage leaves and continue to stir until the sage wilts and releases fragrance—about one minute. Then remove the sage leaves.
Add the pressed garlic, cubed butternut squash and sherry. Season with salt and pepper. Cover and cook over medium heat for about 30‑40 minutes, stirring periodically, until the squash is fork‑tender.
Once the squash is tender, add the sliced mushrooms. Season with salt and pepper; cook for 2‑3 minutes.
Add the chopped kale. Season with salt and pepper again; stir continuously until the kale has wilted and reduced to less than half its original volume.
Stir in the cooked spaghetti, shredded and grated Parmesan cheeses, and walnuts. Mix until well combined and heated through.
Serve immediately, adjusting salt and pepper if needed.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Swap out the spaghetti for whole‑wheat or gluten‑free pasta to suit dietary needs.
Replace sherry with dry white wine or vegetable broth if you prefer to omit the alcohol.
Add roasted cherry tomatoes or sun‑dried tomatoes for a burst of acidity.
Stir in a splash of cream or a dollop of ricotta at the end for extra richness.
For more protein, toss in cooked white beans or grilled chicken strips.
Swap walnuts with pecans or toasted hazelnuts for a different nutty crunch.
Use Swiss chard or spinach instead of kale for a milder green.
Add a pinch of red pepper flakes if you like some heat.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To reheat: transfer a portion to a saucepan, add a splash of vegetable broth or water to loosen the sauce, and warm gently over medium heat, stirring occasionally until heated through. Alternatively, reheat in the microwave in 30‑second increments, stirring between each interval.
Note that kale may soften further and lose some texture when reheated, so consider reserving a handful of fresh chopped kale to stir in at the end if making in advance.

FAQs

What type of pasta works best for this dish?

Spaghetti works beautifully here because it pairs well with the sauce and vegetables, but you can use other long pastas like linguine or fettuccine, or even short shapes like penne or rigatoni if you prefer.

Can I use frozen butternut squash instead of fresh?

Yes—just make sure to thaw and drain any excess moisture, cut the cubes into smaller pieces if needed, and shorten the cooking time so they don’t become mushy.

Is there a good substitute for sherry?

Dry white wine works well, or even vegetable broth with a splash of apple cider vinegar to mimic the acidity. The flavor will be slightly different but still delicious.

Can I make this dish vegan?

Absolutely. Use vegan butter or olive oil in place of the butter, omit the Parmesan or use a plant‑based alternative, and ensure the pasta is egg‑free if needed. The nutty and sage‑brown‑butter flavor still shines through.

How do I prevent the kale from getting too soggy?

Add the kale at the final stage and stir continuously until it has just wilted and reduced in volume. Remove from heat promptly once it’s done to preserve texture.

Can I add more vegetables?

Yes—feel free to add diced carrots, parsnips, Brussels sprouts, or roasted cauliflower. Just adjust cooking times accordingly so each vegetable reaches its ideal doneness.

Should I toast the walnuts before adding them?

Toasting walnuts for a few minutes in a dry skillet until fragrant will enhance their flavor, but it’s optional. If you skip it, just add them at the end as stated.

What cheese alternatives can I use if I don’t have Parmesan?

Grana Padano, pecorino romano (if you like a sharper taste), or a good quality vegan Parmesan substitute can work. Adjust quantity based on intensity of flavor.

Can this dish be made ahead for a gathering?

Yes — you can cook the vegetables and pasta separately, then combine just before serving. Store components separately to keep the pasta from absorbing too much sauce and becoming dry.

Why did the butter brown too quickly or burn?

Brown butter can go from perfect to burnt quickly. Use moderate heat, watch it carefully, and remove it from the heat promptly once it reaches a golden‑amber colour and releases a nutty aroma. The leftover residual heat in the pan will keep things moving forward without burning.

Conclusion

This winter vegetable pasta brings together the comforting flavours of the colder months—roasty butternut squash, hearty mushrooms, bright kale—with a nuanced sage brown butter and sherry sauce, walnuts for crunch, and Parmesan for depth. It’s a vegetarian dish that doesn’t compromise on richness or satisfaction, making it ideal for both weeknight dinners and cozy weekends. Whether you stick strictly to the recipe or experiment with variations, it’s sure to become a staple as the temperatures drop.

Winter Vegetable Pasta