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Fall Butternut Pasta with Mushrooms & Rosemary


This recipe took a couple times to perfect, but each time we made it (Jay helped on this one!), it just got BETTER! This recipe takes fall veggies and combines them with Barilla's Protein Pasta to make a meal that left us feeling cozy, warm & crazy proud of ourselves. Not to toot our own horn but holy cow it's delicious! PLEASE make this...you won't regret it :)


"OMG Wow!" –Jay & I as we took our first bites.

We grew Honey Nut Butternut Squash in our garden this year. It did not disappoint, as we now have a ton of cute little super sweet squashes that store well, so they don't go bad quickly. Squash is a superfood, which means it's packed with nutrients that supercharge your body and improve your health. Kale or any dark leafy green is another one that's also in this recipe! You can find Honey Nut Butternut squashes at your local farmers market, Wegmans and possibly other local grocery stores. Go grab a few before they're gone! If you can't find any, grab a Butternut squash - it's just as delicious and healthy.


See...aren't they cute?! Another great thing about them is that they roast quickly. Cut them lengthwise in half, scoop out the seeds, drizzle a little olive oil on them and pop them in the oven at 400 roast for about 20 mins. Poke the flesh with a fork to make sure it's soft before you pull it out. Then just scoop it out of the skin.



Fall Butternut Pasta with Mushrooms & Rosemary


Ingredients (serves 4 plus leftovers)

  • 1 box of Barilla's Protein Pasta

  • 2 Honey Nut Butternut squashes, roasted (or 1 Butternut squash)

  • 1 29oz can of chickpeas, drained, rinsed, drained and roasted

  • 16oz (or around that amount) of Baby Bella Mushrooms, sliced

  • 1 onion (sweet or cooking onion), sliced

  • 1 handful of kale, chopped (2-3 large leaves)

  • 3 large cloves garlic, diced

  • 1 handful of rosemary, chopped

  • 1-2 pinches of red crushed pepper flakes (optional)

  • Extra Virgin Olive Oil (EVOO)

  • Salt/Pepper to taste

Directions

  1. Turn the oven on 400 degrees, Roast.

  2. Bring a large pot of water to a boil.

  3. While steps 1 & 2 are happening, cut the squash in half, lengthwise. Scoop out the seeds and place the halves on a baking sheet. Drizzle with a bit of olive oil and set aside until the oven is up to temp.

  4. Drain the chickpeas, rinse them and drain again. Take out a baking sheet and drizzle it with plenty of EVOO. Put the chickpeas on the pan and give the pan a shake to even them out and coat them with the oil. Top it with the chopped kale. Once the oven is up to temp put both the squash and chickpeas in the oven for about 20 mins. Check to see if the squash is done by poking it with a fork. It should be soft! The chickpeas should look darker and be a bit crispy.

  5. While the squash and beans are in the oven, get out a large pan and coat it with EVOO. Turn the heat on medium. Slice the mushrooms & onions and add them to the pan. Add the garlic, red pepper and rosemary to the pan as well. Keep stirring and add a bit of water or broth if the pan starts to dry out. Once the mushrooms and onions are soft, turn off the heat and set aside.

  6. While the mushroom mix is going, add pasta to the boiling water and cook accordingly. Drain and return to the pot.

  7. Add the mushroom mix and chickpeas to the pasta and give it a good mix.

  8. Scoop out the flesh of the squash and add it to the pasta. Mix it up! Add a bit more EVOO if you need!

  9. EAT UP!



If you want, you can add a bit of Romano cheese...it would go well! Try this for a meat-free meal - it's so filling and so healthy! If you're in the process of trying to eat healthier and find a better balance with all foods, take a peek at my program HERE. I'd love to chat - schedule you're FREE call HERE! Erica xo

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