Protein Pasta with Maple Butternut Squash (Vegan, Dairy-Free)

Protein pasta with Maple Butternut Squash is a healthy pasta that’s a quick and easy vegan dish with so many complementary flavors, textures and colors! With Valentine’s Day fast approaching, we think this pretty dish is perfect for a romantic dinner with it’s red pomegranate jewels!

Roasting or sauteing the butternut squash in maple syrup adds a lovely sweet flavor without over doing it.

Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium; even more than the popular banana!

Pan frying sage or savory along with the squash adds that earthy taste that is so perfect with the slightly nutty flavor of our gluten free pasta Chickapea.

And the addition of walnuts! We love a little crunch in our dishes and they are a valuable vegetarian source of the essential fatty acid omega-3.

Do you have a favorite Valentine’s dinner that you cook up for your partner? Share with us on Instagram and Facebook so we can see what you’re up to in your kitchen!

Chickapea Pasta Dishes Perfect for Valentine’s Day

Vegan Sun-Dried Tomato Alfredo Pasta

One Pot Shrimp Fajita Pasta

Spicy Seafood Lentil Chickpea Pasta

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Pasta with Maple Butternut Squash and Swiss Chard

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

This quick and easy vegan dish hosts so many complementary flavors, textures and colors! Perfect for a romantic dinner with it’s red pomegranate jewels!

Course: Main Course

Cuisine: American

Keyword: Pasta with Maple Butternut Squash

Servings: 4

Author: Robyn Gleason – Simply Fresh Dinners

Ingredients

• 8 ounces Chickapea Pasta (You can use penne, shells or spirals)
• 1 teaspoon olive oil
• 1 teaspoon maple syrup
• 1 Small butternut squash, cut into small cubes
• 1/4 cup savory or sage, minced
• 2 teaspoons garlic, minced
• 2 cups red Swiss chard, chopped
• 1/2 cup walnuts, chopped
• 1/2 cup pomegranate arils

Instructions

1. Bring a pot of salted water to a boil. Cook the pasta al dente, according to package directions. Remove from the heat and drain well. Toss the pasta with just enough olive oil to coat. Set aside.

2. Toss the butternut squash with maple syrup. Heat a heavy bottomed saute pan on medium heat and add squash and savory (or sage) and garlic. Cook for 10 minutes, until the squash is tender and caramelized. Season with salt and pepper to taste.

3. Add the cooked pasta, Swiss chard and walnuts and heat through, Tossing until chard is wilted.

4. Garnish with pomegranate arils.