Chickapea Penne with Roasted Squash, Broccoli, and Sage

Fall is in full swing, with temperatures dropping every day. It’s the perfect time to pull out some comfort food recipes, and this roasted squash, broccoli, and sage Chickapea Penne recipe will warm you right up.

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If you don’t have butternut squash on hand, that’s cool. You can substitute other squashes, cauliflower, or even romanesco broccoli. If cheese isn’t an option for you, a small amount of butter or ghee is a nice addition. Also, feel free to use walnuts as a good substitute for almonds.

This is a great recipe for that cold November night by the fire. It’s the perfect blend of fall squash, roasted broccoli, and healthy Chickapea. It’ll make you feel as good as it tastes. Let us know how it goes for you, and if you love it don’t forget to share!

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Chickapea Penne with Roasted Squash, Brocolli, and Sage
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Ingredients
  • 3 tablespoons of extra virgin olive oil
  • ¼ cup slivered almonds
  • 2 tablespoons of capers dried
  • 1 package 277Chickapea Pasta penne (the spirals and shells will work also
  • 4 ounces goat cheese or vegan goat cheese
  • 3 cups butternut squash cut into bite sized pieces
  • 3 cups broccoli florets
  • 6 cloves of garlic peeled and sliced thinly
  • 1 shallot sliced thinly
  • 4-6 leaves large sage torn
  • 2 leaves of collard greens middle stem removed, brushed lightly with olive oil
  • slices Optional: 2 -3 of pancetta
Instructions
  1. Heat olive oil in medium sized saucepan on medium-high heat. Add capers and almonds; saute until almonds are golden and capers are bursting. Remove the capers and almonds to a small dish and reserve the oil.
  2. Place broccoli, squash and garlic on baking sheet. Place slices of shallots and torn sage leaves over top. Drizzle with reserved oil from caper/almond mixture. Place in oven and roast for 20 minutes. Remove pan and add collard greens, return to oven and bake an additional 6-7 minutes.
  3. Remove pan and slice collard greens into thin strips.
  4. Cook pasta according to package directions; reserving ¼ cup of pasta water. Drain and return to pot, adding goat cheese while still hot. Add pasta water a little bit at a time until you reach a creamy consistency. You can also add a small pat of butter or ghee if desired.
  5. Add roasted vegetables to pasta and toss. Top with capers and almonds and serve.
  6. Option: Cook pancetta in a separate pan for an additional topping.
2 Comments
  • Alyssa Holstock
    Posted at 10:58h, 11 March Reply

    Huge mistake to garnish with raw sage. It’s not edible when raw.

    • Chickapea
      Posted at 15:47h, 15 March Reply

      Thanks for commenting. Why do you have concerns with raw sage?

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