Ingredients
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For the Creamy Butternut Squash Sauce:
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1 large butternut squash (about 2 pounds), peeled and cubed
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2 tablespoons white miso paste
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½ cup low-sodium vegetable broth
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¼ teaspoon groundnut oil or olive oil (optional)
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Salt and black pepper to taste
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¾ cup cooked chickpeas (from a can, drained and rinsed)
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¼ cup fresh parsley, chopped
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For the Pasta:
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1 pound gluten-free linguine or spaghetti
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½ lemon, juiced
Directions
Sub_Title: A delicious and healthy vegetarian dinner that’s perfect for the whole family!
Description: This gluten-free, oil-free, and high-protein pasta dish features creamy butternut squash sauce made with miso paste, white beans, and seasonal greens. It’s a nutritious meal that tastes amazing too!
Ingredients:
For the Creamy Butternut Squash Sauce:
1 large butternut squash (about 2 pounds), peeled and cubed
2 tablespoons white miso paste
½ cup low-sodium vegetable broth
¼ teaspoon groundnut oil or olive oil (optional)
Salt and black pepper to taste
¾ cup cooked chickpeas (from a can, drained and rinsed)
¼ cup fresh parsley, chopped
For the Pasta:
1 pound gluten-free linguine or spaghetti
½ lemon, juiced
Instructions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the cubed butternut squash on the prepared baking sheet and toss with 1 tablespoon olive oil and salt. Roast for 20-25 minutes, stirring occasionally until tender. Remove from the oven and set aside.
2. Meanwhile, heat a large pot of salted water over medium-high heat and cook the gluten-free pasta according to package directions until al dente. Reserve about 1/4 cup of the cooking liquid before draining.
For the Creamy Miso Butternut Squash Sauce:
3. In a food processor or blender, combine the roasted butternut squash, miso paste, vegetable broth, optional groundnut oil, and 1 tablespoon maple syrup. Blend until smooth, adding more broth as needed to achieve desired consistency. Season with salt and pepper.
For the Finished Dish:
4. Add the cooked pasta to the food processor along with the cooked chickpeas, reserved pasta cooking liquid, lemon juice, and roasted butternut squash puree. Process until combined and slightly thickened. Taste and adjust seasonings if necessary.
Serve hot:
5. Divide the Creamy Miso Butternut Squash Pasta into bowls and top each serving with fresh parsley and extra chickpeas if desired. Enjoy!
Difficulty Level: Easy
Servings: 4
Nutrition Information per Serving:
Calories: 550
Total Fat: 15 g
Saturated Fat: 1 g
Trans Fat: 0 g
Unsaturated Fat: 13 g
Cholesterol: 0 mg
Sodium: 210 mg
Carbohydrates: 80 g
Net Carbs: 53 g
Fiber: 15 g
Protein: 20 g
Sugar: 10 g
Steps
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1
Done
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Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the cubed butternut squash on the prepared baking sheet and toss with 1 tablespoon olive oil and salt. Roast for 20-25 minutes, stirring occasionally until tender. Remove from the oven and set aside. |
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2
Done
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Meanwhile, heat a large pot of salted water over medium-high heat and cook the gluten-free pasta according to package directions until al dente. Reserve about 1/4 cup of the cooking liquid before draining. |
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3
Done
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In a food processor or blender, combine the roasted butternut squash, miso paste, vegetable broth, optional groundnut oil, and 1 tablespoon maple syrup. Blend until smooth, adding more broth as needed to achieve desired consistency. Season with salt and pepper. |
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4
Done
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Add the cooked pasta to the food processor along with the cooked chickpeas, reserved pasta cooking liquid, lemon juice, and roasted butternut squash puree. Process until combined and slightly thickened. Taste and adjust seasonings if necessary. |
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5
Done
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Divide the Creamy Miso Butternut Squash Pasta into bowls and top each serving with fresh parsley and extra chickpeas if desired. Enjoy! |
