Creamy Rosemary Garlic Butternut squash pasta- vegan.
From a nutrition stand point, ‘whole grain’ pasta is nutrient dense, has lower glycemic index than whole wheat pasta or even whole wheat or whole grain bread and should be preferred for healthy eating. Always look for ‘wholegrain’ on the label, because by definition it should include the complete grain (germ, endosperm, bran) at least 51% by weight per US guidelines.
I could serve pasta everyday and my kids will still not get bored of it. Naturally, it is a challenge for me to incorporate as many veggies I can into different pastas that I make. If there is an ingredient that, I have to sneak into my kids plates, pasta is a perfect vehicle.
Butternut squash, my favorite vegetable for colder months is so versatile and I have cooked soups, pancakes, gravy, dal with it, but this pasta is the most preferred squash based dish by the family. I like the fact that, I could use up one whole squash, and make a meal. The scent of rosemary from my garden , the kick of garlic, with subtle spice complemented the warm color and sweetness of the squash very well. One pot meals are my favorite to go for weekday dinners, and this pasta has its special place on that list.
Simple to make, once you have the roasted the squash, it only takes 20 min. My favorite part- no added butter or cream, but still you have a creamy texture, that is from the squash. Nutritious/ plant based and definitely delicious. Do make it before the weather warms up and you will savor it.
Creamy Rosemary Garlic Butternut Squash Pasta
Equipment
- blender /food processor
Ingredients
- 1 medium butter nut squash – slit into middle to be roasted
- 6 cloves garlic
- 1 green chili or any spicy pepper of your choice
- 4 tbsp rosemary fresh- striped and chopped
- 2 cups stock or water drained after cooking pasta
- 24 oz whole grain penne pasta you can use pasta of your choice , penne does better as the sauce gets into the little tubes
- 1/2 cup sliced red onion or shallots
- 1 tsp chopped garlic optional – suggested for garlic lovers
- 1 medium ripe tomato finely chopped
- 2 tsp salt
- 1 tsp black pepper crushed
- 1 tsp cumin powder
- 1 Tbsp oil – I use cold pressed avocado oil
- water to cook the pasta
Instructions
Sauce
- Cut the butternut squash into half, sprinkle some salt black pepper and roast in the oven at 375 F for 25 min. During the last 10 min, add the garlic cloves to the same tray.Scoop out the flesh of squash into a container. Get a blender ready and blend the roasted squash, garlic, green chili and 3 tsp of fresh rosemary. Add stock or water drained from cooking pasta to make the sauce get the consistency of your choice- ideally like a thick soup. Set the sauce side.
Cooking pasta
- While your squash is roasting, you can start cooking your pasta. Follow the instructions on the packaging for the time required for al dente texture. Always let the water start boiling before you add the pasta. Add little salt to the water. Drain the pasta once 85% cooked and save the water for adjusting the consistency of sauce.
Bringing it all together
- In a pan , add oil, and once hot, add sliced onions, chopped garlic, tomatoes. Saute for 2-3 min. Add the cumin powder.
- Then add the butternut squash sauce and mix well. Reduce the heat if it starts boiling right away.
- Add the cooked pasta and mix it in without breaking the penne apart. Simmer and let it cook in the sauce for 6-8 min. As you see the thickening of the sauce, switch off the stove. Garnish with more rosemary, even nuts, seeds- if you wish.
- Serve it hot on a cold evening, enjoy the brightness , and warmth of this pasta.
