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}. Our eyes were bigger than our stomachs because after the fact, we didn’t want a full meal!



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 (it isn’t worth it to me otherwise), 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 the past couple of years, I’ve only been keeping bean pastas or buckwheat pasta in the house. I personally know that if I have white pasta I 1) will overeat and 2) will get a headache and 3) will be super bloated the next day. So not worth it. Food should make you feel good! It tends to be different if I have a proportioned amount of fresh made noodles but, I make time for that about once a year. So, banza it was! I love rhat banza has different shapes for their pastas that naturally have more protein and fiber promoting satiety and managing portion control.


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

Ingredients:
  • 1 Tbsp olive oil
  • 4 cloves garlic, chopped
  • 3/4 C frozen sweet peas
  • 1/2 medium butternut squash, cut into 1/4 inch cubes
  • 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 (I like Banza)
  • Optional: 2 Tbsp pepitas
Directions:
  • Heat 1 tbsp olive oil 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.
  • Remove from heat, and enjoy!

One thought on “Butternut Squash and Sweet Pea Sage Pasta

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

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