Description
A nutritious and protein-packed pasta dish featuring roasted butternut squash, chickpeas, and whole grain penne.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 8 oz whole grain penne pasta
- 1 cup Brussels sprouts, halved
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the butternut squash and Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for about 25-30 minutes until tender.
- While the vegetables are roasting, cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat some olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in chickpeas and vegetable broth and bring to a simmer.
- Mix in the roasted butternut squash and Brussels sprouts.
- Add heavy cream or coconut milk, and combine well.
- Toss in the cooked penne until well coated.
- Serve hot, topped with Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg