Delicious Living

Red Lentil Winter Pasta with Red Pepper Sauce and Butternut Squash

The holiday table often centers on a large piece of meat or poultry. Give tradition a twist with a main dish that has a much smaller impact on the environment, such as this colorful vegetarian pasta you can serve family style.

(gluten free, vegetarian)

Recipe Yield: 
14 servings
Recipe Ingredient Details: 
5 cups (1 pound, 5 ounces) cubed butternut squash
2 tablespoons olive oil, divided
7 cloves garlic, minced, divided
1 shallot, diced
teaspoons coarse salt, divided
2 (15-ounce) jars roasted red peppers, drained
1 onion, chopped
2 teaspoons Italian seasoning
1 teaspoon black pepper
½ teaspoon crushed red pepper flakes
4 cups chopped Swiss chard
24 ounces chickpea cavatappi (corkscrew) pasta (TRY: Tolerant Organic Red Lentil Rotini Pasta)
¾ cup shredded Parmesan cheese, divided
Recipe Instructions: 
Preheat oven to 400°. In a large bowl, toss together squash, 1 tablespoon oil, three cloves minced garlic, shallot and 1 teaspoon salt. Spread mixture on a parchment-lined baking sheet. Roast squash 30–40 minutes or until tender when tested with a fork.
In a food processor, purée the drained roasted red peppers; set aside.
Heat remaining 1 tablespoon oil in a large pot over medium heat. Cook onion and remaining four minced garlic cloves for 5 minutes. Add Italian seasoning, pepper, red pepper flakes and remaining ½ teaspoon salt. Sauté 1–2 minutes; then add Swiss chard and sauté another 1–2 minutes. Stir in red pepper purée. Transfer sauce to a large bowl, and set aside.
Cook pasta according to package instructions but remove 2 minutes early. Before draining pasta, reserve 1 cup cooking liquid.
Add cooked pasta and roasted squash to bowl with sauce; toss gently until coated. Mix in ½ cup Parmesan. If pasta seems too dry, add a little of reserved pasta-cooking water. Top with remaining ¼ cup Parmesan.
Recipe Additional Notes: 

PER SERVING: 311 cal, 11g fat (3g mono, 4g poly, 1g sat), 2mg chol, 731mg sodium, 46g carb, (8g fiber, 6g sugars), 17g protein

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