Butternut Squash and Sweet Pea Sage Pasta

Tim and I flew down to Jacksonville, FL, his home town, to spend Thanksgiving with his parents and see some of his friends. On Thanksgiving Eve, after working out, making cranberry sauce and gingerbread muffins, and prepping other food for the following day, we headed out to dinner at Taverna in San Marco. We all shared some ridiculously good brussels sprouts as well as spicy shrimp and broccolini {plus a bottle of sparkling Lambrusco – THE best}.

Tim and I decided to share a meal and chose a combo of two of their pasta dishes. I have already been clear that I will only order freshly made pasta at restaurants (why would I pay for/eat boxed pasta while out?!), and you probably know now that I don’t eat dairy. Tim agreed to split with me the fresh made fettucine but, have it prepared with all of the toppings they listed on the ravioli! This was a fabulous decision as we wound up with a perfect little portion of pasta and vibrant colors and flavors from produce and herbs. It was so good that I had to recreate it once we were home!

For fullness and satiety reasons, we eat bean pastas on a more regular basis at home, and the texture and taste of Banza made sense for this recipe.

The addition of veggies and healthy fat via oil and cashews makes this dish well balanced to keep you physically and mentally satisfied with what you’ve had. It also doesn’t take too long! Enjoy it over the weekend and keep some leftovers for lunch on Monday. This pasta feels like a serious indulgence but is super healthy 🙂

Butternut Squash and Sweet Pea Sage Pasta

Serves 4
Gluten Free, Vegan Option

  • 1 Tbsp butter or non-dairy butter spread
  • 4 cloves garlic, chopped
  • 1 C frozen sweet peas
  • 1/2 medium butternut squash, cut into 1/4 inch cubes (about 4 cups)
  • 1 Cup cooked spinach (from fresh or frozen)
  • 1/4 C raw cashews
  • 1/4 C fresh sage leaves
  • 2 tbsp fresh oregano
  • 1 tsp ground black pepper
  • 1/4 tsp salt
  • 1 8 ounce package chickpea or lentil pasta (I like Banza)
  • Optional: 3 Tbsp pepitas
  • Heat butter over low-medium and add garlic
  • After 1-2 minutes, add butternut squash, stir and cover. Let cook about 15 minutes, stirring every 5.
  • While butternut squash is cooking, heat your water and cook your pasta as indicated on the package instructions.
  • Pulse raw cashews in a bullet or food processor until they reach a grated parmesan texture.
  • Next add the peas to the squash and garlic once they’ve been cooking for 10 minutes.
  • After the full 15 minutes of the vegetables cooking, add your spinach, pasta, herbs, and stir well.
  • Finally add the cashew parmesan and, if the mixture seems dry, a few tablespoons of broth or water, and stir well. Top with pepitas if you choose.
  • Remove from heat, and enjoy!

4 thoughts on “Butternut Squash and Sweet Pea Sage Pasta

  1. Pingback: Eat More Not Less Legume Challenge | Eat Real Live Well

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