Winter Harvest Citrus Pasta - vegetarian recipes

Winter Harvest Citrus Pasta

February 11 2019 Meatless Monday 


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Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner. This recipe comes to us from Kathy of Healthy. Happy. Life. Serves 8 For the butternut squash sauce: - 2 cups frozen butternut squash cubes, frozen - 1 teaspoon dried rosemary, crushed - 1 teaspoon garlic powder - 1 tablespoons maple syrup - 2 tablespoons extra virgin olive oil - dash of salt - 1/­­2 teaspoon black pepper - 1/­­4 cup nutritional yeast* For the chickpeas: - 1 tablespoon extra virgin olive oil, to coat the skillet - 1/­­2 small white onion, diced - 1 15 ounce can chickpeas, drained - 1 large portobello mushroom, diced - 1/­­8 teaspoon cinnamon - 1 tablespoon lemon juice - 1 cup roasted, unsalted almonds, slivered To complete the Winter Harvest Citrus Pasta: - 1 pound orecchiette pasta, cooked - additional nutritional yeast, for tossing the cooked pasta* - a little extra olive oil, for tossing the cooked pasta - 1 orange, sliced into segments - 1 teaspoon orange zest *optional. Found in health food stores of the health food section of some grocery stores. To make the Butternut Squash Sauce: Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture. Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions. To make the chickpeas: Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent. Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender. Add the almonds and sauté for just 1 minute more. To complete the Winter Harvest Citrus Pasta: Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using. Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas. Serve in a bowl with fresh orange slices and a dash of orange zest on top. The post Winter Harvest Citrus Pasta appeared first on Meatless Monday.

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