ZENB Cavatappi with Butternut Squash and Shiitake Ragout
PREP TIME 20 minutes
COOK TIME 26 minutes
TOTAL TIME 46
Serving Size: 343g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Cavatappi Pasta
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.2.
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.3.
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.
Substitute sugar pumpkin, acorn or kabocha for the butternut squash.
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