FALL HARVEST PASTA
It’s been a month of embracing all things plant-based in our household! Once the butternut squash rolls in fresh from the farm, I’m fully embracing the arrival of fall :). I’ve kept this recipe simple for those busy weeknights, with some quick cooking tips and just one roasting pan for the veggies. The roasted squash, shallots, garlic, and cheese come together beautifully, especially when paired with a chilled glass of white wine—it even makes Monday nights not so bad!
Ingredients
- 2 cups peeled and chopped butternut squash purchase pre-peeled and chopped for a time saver
- 2 Tablespoons olive oil
- 1 teaspoon miso paste red or white
- 3-4 garlic cloves peeled and minced (also can go with jarred here; about 1 ½ tablespoons)
- ¼ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ shallot peeled and chopped fine
- 6 ounces whole wheat or whole grain pasta
- ¼ cup fresh Pecorino Romano cheese or Parmesan, shredded
- Optional garnish: fresh parsley, balsamic glaze
Instructions
- Preheat oven to 400˚F.
- While the oven is heating, place chopped squash in a microwaveable bowl. Add olive oil, miso paste, garlic, salt, and pepper to the bowl. Mix well. Cover with a microwave-safe lid and microwave for 8-10 minutes, to pre-cook the squash.
- Remove from the microwave and mix in the shallots. Pour mixture onto a roasting pan and cook in the preheated oven for 15-20 minutes, or until squash and shallots are lightly browned. While veggies are cooking, prepare pasta according to the package directions.
- Place the drained pasta and roasted squash mixture back into the pasta pot. Stir gently to combine.
- Divide the mixture into two dinner bowls. Garnish with fresh parsley, balsamic vinegar, a touch of extra cheese, and pepper, as desired. Makes two servings.
0 Comments