Barilla Chickpea Casarecce

with Butternut Squash & Vegetables

Barilla Chickpea Casarecce Pasta Box

Made with

Barilla Chickpea Casarecce

  • Prep
  • Cook
  • Skill
  • Diet



  • 1 Box Barilla Chickpea Casarecce
  • 1 1/4 cup of butternut squash, peeled and diced 
  • 1/2 cup leeks, sliced
  • 1/2 cup broccoli florets, small
  • 1/4 cup Parmigiano- Reggiano cheese, grated, divided
  • 1/4 cup Kalamata green olives, sliced
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 5 sage leaves, chopped
  • Sweet paprika to taste
  • Salt and black pepper to taste


  • Cook butternut squash with water, butter, paprika, salt, and pepper over medium heat until soft. 
  • Meanwhile bring a large pot of water to a boil.

  • Blend butternut squash mixture with sage and half of the olive oil.
  • In a skillet, add remaining olive oil and sauté leeks until tender, approximately 2 minutes.
  • Add broccoli and olives, then sauté for an additional minute. Mix broccoli, leeks, and olives into butternut squash mixture.
  • Cook the pasta according to package directions.
  • Drain pasta reserving 1/2 cup of the cooking water.
  • Mix pasta with the butternut squash mixture, cooking water, and half of the cheese.
  • Check seasoning and garnish with the remaining the cheese.
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