Barilla Chickpea Penne with a Butternut Squash and Quorn Meatless Ground
ingredients
Barilla Chickpea Penne with a Butternut Squash and Quorn Meatless Ground
- 1 Box Barilla Chickpeas Penne
- 1 Pouch Quorn Meatless Grounds
- 1 Small Yellow Onion Diced small
- 5 Garlic Cloves Minced
- 4 Tbsp Extra Virgin Olive Oil Divided
- 1 Medium Butternut Squash Diced 1/2 inch
- 3 Cups Veggie Broth
- 1 Cup Cream
- 1/2 Tsp Nutmeg
- 1/2 Tsp Paprika
- 1 Lemon
- 1/2 Cup Parmigiano-Reggiano Cheese Grated
- 1 Tbsp Italian Parsley Julienne
- Salt and Black Pepper to Taste
prep
1. Bring a large pot of water to a boil. Cook pasta according to package directions.
2. Meanwhile, in a nonstick skillet sauté onion and the garlic with 1 tablespoon olive oil for three minutes over medium heat, add nutmeg and paprika, butternut squash, sauté for five minutes then add veggie broth, simmer until thoroughly cooked.
3. Season with salt and pepper, let cool down and process half of the squash mixture with the cream in the blender until smooth. Put all back together.
4. In a separate skillet sauté meatless grounds with 2 tablespoons olive oil over high heat until slightly brown, season with salt and pepper and add to butternut mixture.
5. Drain pasta and toss with butternut sauce.
6. Drizzle lemon juice.
Finish with cheese, parsley and remaining olive oil.
