This summer, I ate my weight in fresh and healthy pasta salads which got you guys (very) excited about the pasta possibilities once more. This autumn, I am back with more nutritious dishes that are hearty, cozy, and feature the BEST array of authentic seasonal vegetables. Cue in creamy, roasted cinnamon butternut squash and crispy, balsamic brussels. A sprinkle of goat feta, fresh parsley or sage, extra virgin olive oil and the best chickpea-based pasta I’ve tried. It can only go up from here, am I right?
Let’s face it; pasta used to be demonized and categorized as a mostly unhealthy carb. But of all foods that have recently gotten a makeover, pasta came out on top! We now have a smarter way to pasta with chickpeas, lentils, edamame, and brown rice. AKA: pasta made with ALL good things and clean ingredients. What I love about this chickpea pasta is that it’s loaded with plant-based protein and offers a whopping 11 grams per/serving. If that’s not winning, I don’t know what is. It’s also non-GMO and naturally gluten-free.
And it doesn’t end there- Explore Cuisine has also launched organic Edamame and Black Bean Spaghetti; can we spot a recurring theme? All foods rich in fiber, iron and plant-protein that not only nourish your body, but your brains, too!
And of course, the biggest question- what does it taste like? Delicious, satisfying, and the texture is on point! For this recipe I wanted to leverage their Chickpea Fusilli along with Fall-inspired flavors. If you don’t enjoy butternut squash; you can easily substitute with roasted sweet potatoes. Bonus: sweet potatoes also taste great with that sprinkle of cinnamon I had suggested for the squash.
Goat cheese or feta will add that delicious, creamy savory feel to this pasta! Completely optional, but highly recommend by yours truly. And the shaved or thinly sliced brussels are the star factor; they’ve been cooked with sea salt, extra virgin olive oil, and balsamic dressing. They add a smoky and lightly tart crispiness to this pasta; and they also contribute great texture! You can also add walnuts or chopped pecans for an extra crunch factor.
So go ahead and give this creamy Fall dish a try; ONLY a handful of ingredients you can pronounce, great quality pasta you can trust, and you have a quick meal in 10-20 mins!
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Roasted Butternut Squash and Balsamic Brussels Chickpea Fusilli
Ingredients
- 1 box of Explore Cuisine organic chickpea fusilli pasta
- A handful of parsley
- A handful of crumbled goat feta
- A pinch of extra virgin olive oil
- A pinch of chopped, roasted walnuts or pecans
- Sea salt and ground pepper to taste
For the Brussels:
Sea salt, 2 tablespoons (divided) of extra virgin olive oil, 2 tbsp balsamic vinegar, 2 tbsp honey, a small bag of organic brussels sprouts
For the Cinnamon Butternut Squash:
2 cups of freshly cubed butternut squash, pinch of cinnamon, pinch of real maple, sea salt
Instructions
- Follow the cooking instructions on the pasta box.
- Preheat your oven to 425F and line a baking tray with aluminum foil or parchment paper. In a large bowl: coat the butternut squash and brussels sprouts with extra virgin olive oil, sea salt and ground pepper.
- Transfer to the tray and bake for about ~20 mins or until tender and caramelized.
- Coat the brussels with the balsamic vinegar, 1 tbsp of extra virgin olive oil and honey mixture and the squash with a sprinkle of cinnamon.
- Drain your pasta and add your roasted vegetables. Garnish with crumbled goat feat and your choice of walnuts or pecans. A sprinkle of parsley always adds a nice touch!
- Want the fusilli super creamy? Mix in 2 tablespoons of fresh hummus before adding the vegetables and garnish.
Enjoy! x
This recipe was brought to you in partnership with my friends at Explore Cuisine. Happy to partner with brands that share my wellness outlook and healthy food mandate. I appreciate your support and theirs.
