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Chickpea Spaghetti with Butternut Squash & Brussels Sprouts

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Chickpea Spaghetti with Butternut Squash & Brussels Sprouts

25 minutes total

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.

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