ZENB Cavatappi with Butternut Squash and Shiitake Ragout


PREP TIME 20 minutes

COOK TIME 26 minutes

TOTAL TIME 46 minutes

Nutrition Facts


Serving Size: 343g
Servings: 4

Calories: 300

Amount per Serving*% Daily Value
Total Fat5g6%
Saturated Fat0g0%
Trans Fat0g
Dietary Fiber11g39%
Total Sugar6g
Vitamin A 115%
Vitamin C 15%
Vitamin D 0mcg 0%
Calcium 99mg 8%
Iron 4mg 20%
Potassium 972mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


The fall flavors of butternut squash and crunchy pomegranates are the perfect pairing for ZENB Cavatappi Pasta. This dish is definitely sweater-weather approved! It is also low in calories, a good source of fiber, and low in fat.


  • 1 box (8 ounces) ZENB Cavatappi Pasta made from 100% Yellow Peas
  • 1 tablespoon olive oil, divided
  • 1 pound butternut squash peeled, seeded, cut into 1/2-inch cubes
  • 1/2-pound shiitake mushrooms, stemmed and chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 cup chopped fresh Italian parsley, divided
  • 1/2 teaspoon kosher salt
  • 3 tablespoons pomegranate arils



Cook ZENB pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.


Meanwhile, heat 2 teaspoons oil in large skillet on medium-high heat. Add squash; cook 7-9 minutes until golden-brown and tender. Transfer to a plate and set aside. Add remaining oil and mushrooms; cook 5-7 minutes, until golden-brown. Stir in garlic and tomato paste; cook 1 minute, stirring continuously.


Add pasta, reserved pasta water, squash, 3 tablespoons parsley and salt. Toss 2-3 minutes, until evenly coated. Sprinkle with remaining parsley and pomegranate arils before serving.

Tasty Tips

Substitute sugar pumpkin, acorn or kabocha for the butternut squash.

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