Chickpea Spaghetti with Butternut Squash & Brussels Sprouts
Chickpea Spaghetti with Butternut Squash & Brussels Sprouts
25 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- No Meat
- Under 30 Minutes
- Weekend
SAVORY SQUASH AND CARAMELIZED BRUSSELS SPROUTS ARE DELICIOUS IN THIS CHICKPEA SPAGHETTI RECIPE.
Ingredients
Serves 4
| 1 | Box (8.8 oz.) Barilla® Chickpea Spaghetti |
| 4 | Tablespoons extra virgin olive oil |
| ½ | Cup Vidalia onion, chopped |
| ½ | Butternut squash, diced ½ inch |
| 2 | Cups vegetable broth |
| 2 | Tablespoons butter |
| 15 | Each, Brussels sprouts, halved |
| 4 | Sage leaves |
| ½ | Cup Parmigiano-Reggiano cheese, grated, [optional] |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil; cook pasta according to package directions.
Step 2
Meanwhile, in a 12-inch skillet sauté onion with olive oil until translucent (about 3-4 minutes).
Step 3
Add butternut squash and sauté three minutes. Stir in vegetable broth and bring to simmer, cook thoroughly (about ten minutes).
Step 4
Cool the sauce down and process ½ of the sauce in a blender until smooth, combine with the diced butternut squash.
Step 5
Meanwhile, in a small skillet heat butter until it turns light brown, add sage and Brussels sprouts and sauté until caramelized and thoroughly cooked, season with salt and pepper. Set aside.
Step 6
Drain pasta and toss with butternut squash sauce.
Step 7
Serve topped with Brussel sprouts and [optional] cheese.