IMG_7279.JPG

Hi, I'm Megan.  This is my space to share recipes that I have developed, as well as travel eats and anything that inspires me.

Creamy Butternut Squash and Red Pepper Pasta

Creamy Butternut Squash and Red Pepper Pasta

Autumn is officially here!  After a few weeks of feeling guilty for craving fall flavors, I feel like I can enjoy all of the warm spices and pumpkin flavored treats of Autumn without feeling like I'm rushing summer out the door.  The first day of Autumn was chilly and rainy here in Boston, so I was craving a warm bowl of comfort.  

IMG_9586.JPG

I created the most creamy and flavorful bowl of pasta that I've ever made.  I started with roasting squash and onions and garlic, and blended it all together with roasted pepper, wine, stock and nutritional yeast to create the most flavorful and creamy pasta sauce.  I added spinach for a pop of green and chickpeas for protein and because lets be honest- they're just delicious.  It came together super quickly on a busy week night, and was the exact bowl of comforting pasta I was craving.

IMG_9581.JPG

Creamy Butternut Squash and Red Pepper Pasta

Serves 2

1 Butternut Squash, peeled, cubed

1 Yellow onion, cut into 8 pieces

1 Large clove of garlic

1 Tbsp Olive Oil

1/2 C roasted red pepper (I just used the kind from the jar)

1/2 C vegetable stock

1/4 Cup Nutritional Yeast

3Tbsp Dry White Wine

1/8 tsp salt

Black Pepper

3 Cups (about 1/2 box) Rigatoni, or pasta of choice

1 Cup Chickpeas

1 Large handful fresh spinach

Method

Preheat oven to 425 degrees.  Combine cubed squash, chopped onion and the garlic clove onto a parchment lined baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast the vegetables for 45 minutes, until everything is tender and starting to brown.  When the veggies have about 12 minutes left, put your water for the pasta on the stove.  Cook pasta according to package directions and when you drain it in a colander, put the large handful of spinach in the bottom of the colander so the hot pasta water wilts the spinach.  

To finish the sauce: Into either a blender or the bowl of a food processor, put the roasted vegetables, garlic, roasted red peppers, nutritional yeast, wine and vegetable stock.  Be sure to be very careful when blending hot things.  Blend on high for about 2 minutes, or until everything is smooth, creamy and well combined,  Taste your sauce and season with salt and pepper to taste.  

Into a large bowl, combine pasta, spinach, chickpeas and the sauce.  (This gave me a little extra sauce which I'm pretty happy about because its going to be perfect on a fall themed pizza). Toss to coat everything in the sauce and serve!  

 

Let me know if you make this recipe!  If you're a pumpkin and squash lover like I am, this will end up being your Autumn staple.

20 Minute Recipe: Chickpea Salad

20 Minute Recipe: Chickpea Salad

Lentil Stew with Pepita Basil Pesto

Lentil Stew with Pepita Basil Pesto