Chickpea Casarecce

with Veggies

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Ingredients 4 Servings


  • 1   box Barilla® Chickpea Casarecce
  • 2   cups butternut squash, cubed
  • 4   tablespoons extra virgin olive oil, divided
  • 2   cups veggie broth
  • 1   cup leeks, sliced
  • 5   leaves sage
  • 2   cups broccoli florets
  • Sweet paprika to taste
  • Salt to taste

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  • Bring a large pot of water to a boil, cook pasta according to package directions reserving ½-cup pasta cooking water.

  • In a skillet sauté squash with half the olive oil for three minutes, stir in broth and simmer until thoroughly cooked.

  • Let cool down and process in a blender until smooth. Set aside.

  • Meanwhile in a skillet heat remaining olive oil with sage leaves, leeks and paprika, sauté three minutes, stir in broccoli, ½-cup pasta cooking water, season with salt and sauté for three more minutes.

  • Stir in butternut sauce and simmer together for one minute. Discard sage.

  • Drain pasta and toss with veggie mixture and sprinkle with paprika before serving.

  • 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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