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Protein Pasta with Maple Butternut Squash (Vegan, Dairy-Free)
Protein pasta with Maple Butternut Squash is a healthy pasta that’s a quick and easy vegan dish with so many complementary flavors, textures and colors! With Valentine’s Day fast approaching, we think this pretty dish is perfect for a romantic dinner with it’s red pomegranate jewels!
Roasting or sauteing the butternut squash in maple syrup adds a lovely sweet flavor without over doing it.
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium; even more than the popular banana!
Pan frying sage or savory along with the squash adds that earthy taste that is so perfect with the slightly nutty flavor of our gluten free pasta Chickapea.
And the addition of walnuts! We love a little crunch in our dishes and they are a valuable vegetarian source of the essential fatty acid omega-3.
Do you have a favorite Valentine’s dinner that you cook up for your partner? Share with us on Instagram and Facebook so we can see what you’re up to in your kitchen!
- 2 tbsp Tomato Confit MAGIC ELIXIRS™ oil
- 1/4 cup sliced shallots
- 1 tbsp pressed garlic
- 1 - 11/4 cups vegetable stock
- 2 tablespoons + 1 teaspoons kosher salt, divided
- 1/4 tsp red pepper flakes
- 1 bunch (about 1.25 ounces) + 1/4 cup fresh basil leaves, divided
- 8 ounces Chickapea Pasta, shells
- 1 cup mozzarella balls, chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped flat leaf parsley
- 1 handful arugula
In a medium sauce pan, over medium heat warm tomato confit oil, add shallots and sweat for 1 minute. Add the garlic, stirring and cooking 30 seconds. Then add the tomato confit stirring to combine. Add the wine, vegetable stock and 1 teaspoon of salt. Stirring while brining to a boil. Then reduce heat and let simmer for 8-10 minutes. When done, remove half of the sauce that was simmering and blend in a food processor. Reduce the heat to low and transfer the blended sauce back to the sauce pan. Add the red pepper flakes, stirring to combine.
Meanwhile, in a medium pot bring water to a boil with 2 tablespoons of salt and 1 bunch basil leaves. Add the Chickapea pasta and cook for 8-9 minutes. Using a slotted spoon, scoop pasta out and transfer immediately to the sauce pan.
Add the mozzarella, Parmesan, parsley, 1/4 cup ripped basil, stirring to melt the cheese, about 1 minute. Add the arugula and gently fold. Serve.