Butternut Squash and Goat Cheese Sprouted Grain Pasta

January 13, 2014

By Anna Varriano

IMG_3418This is a great idea for Meatless Mondays. The recipe idea came from the Food Network Giada’s Penne with Butternut Squash and Goat Cheese, with a few changes. This recipe makes 4 servings.

What You’ll Need

  • 1 small butternut or acorn squash
  • 1 onion
  • 1 TBSP olive oil
  • Herbamare or an unrefined/unprocessed sea salt
  • Sprouted grain penne pasta (enough for 4 servings)
  • 1 package of fresh basil, chopped
  • 1/2 cup raw halved walnuts
  • 1/2 to 3/4 package of goat cheese
  • 1/2 cup reserved pasta water

Step 1: Cooking squash and onion

408003_340164286005368_928020522_n[1]Dice up squash and onion. Toss with olive oil and whatever seasoning you like. Recipe calls for salt and pepper. I used Herbamare.

409359_340164506005346_1011443849_n[1]Roast for about 30 minutes, or until soft, in a 350-degre oven. When they’re done, you can set them aside to cool a bit.

Step 2: Cooking pasta

395462_340164339338696_46065565_n[1]Next, put a pot of water on to boil to cook pasta. While you wait for it to come to a boil, get other ingredients ready. First, chop up the fresh basil.

397882_340164416005355_960906373_n[1]When the water has come to a boil, add pasta. Break up some raw walnut halves (I used about 1/2 a cup) and crumble up 1/2 to 3/4 of a small package of goat cheese. When pasta is cooked, drain it and reserve some of the water – about one cup.

Step 3: Serving

395969_340164632672000_1177445363_n[1]Pour about 1/2 cup of the reserved water into a large bowl (or you can use the pot you cooked the pasta in), add the goat cheese and pasta and stir until the goat cheese has melted into a nice creamy sauce. Add more of the reserved water if necessary. Then add the cooked pasta and roasted squash and onions. Toss to coat everything.

400299_340164696005327_301236167_n[1]To serve, top with walnuts and fresh basil. Looks so beautiful and it’s so delicious! Enjoy!



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