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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 385.0
  • Total Fat: 6.5 g
  • Cholesterol: 3.9 mg
  • Sodium: 28.8 mg
  • Total Carbs: 73.8 g
  • Dietary Fiber: 13.1 g
  • Protein: 13.2 g

View full nutritional breakdown of Baked Butternut and Wholewheat Pasta calories by ingredient
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Baked Butternut and Wholewheat Pasta

Submitted by: CHERRIBABE

Introduction

Delicious veggie pasta! Delicious veggie pasta!
Number of Servings: 8

Ingredients

    1 large butternut
    1/2 teaspoon of sugar
    1/4 teaspoon of cinnamon
    2 tablespoons unsalted butter
    5oz bag of spinach - but can use more, cooks down a lot
    1 can of whote beans (I like great northerns)
    2oz of fresh sliced mushrooms
    1/2 punnet of cherry tomatoes
    1 medium-large onion
    3-4 cloves of garlic


Directions

I made a recipe from Spark for baked butternut (forgive me for not crediting it, but I'll go back to see who's it was and will update). Anyways, wasn't sure what to do with it and decided to make a pasta, which turned out to be fabulous.

First to make the butternut, melt the butter and mix in the sugar and cinnamom. Then pour over cubed butternut in a baking pan and toss to cover. Bake in the oven for 20-30 minutes at 400.

While the butternut is baking, boil the water and make wholewheat pasta - I made shells for this, but you could use any pasta.

Wait a few minutes to start the sauce - otherwise the butternut won't be ready yet. Then, in a separate pan, I sauted the onion and garlic for a few minutes before adding in the other ingredients. I added a pinch of salt and pepper here.
First tomatoes and spinach, and a few minutes later the mushrooms and white beans. When the butternut is ready, add to pan and cook together for a few more minutes, although it should be ready to eat.

Mix together with pasta, and optional butternut "sauce" (see below).

OPTIONAL: I reserved about 1/6 or less of the butternut and blended it with 2/3 of a cup of low sodium veggie broth (or no-chicken broth) to make a butternut puree that I then poured over the sauce.

Mmmm... delicious! For some extra flavor, I squeezed some fresh lemon juice on to taste.

Makes 6-8 serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CHERRIBABE.






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