Halloween pasta
Chef
Amber Smith
Hospital
Froedtert Hospital
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
54 ounces frozen diced butternut squash
5 cups chopped tomatoes
2 onions, sliced
2 tablespoons plus 1/5 teaspoon olive oil
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons dried thyme
3 1/2 pounds cavatappi pasta
1 cup pasta water reserved from cooked pasta
1 tablespoon nutmeg
Assorted vegetables as desired, cut into bite-sized pieces
3 tablespoons Parmesan cheese
18 ounces pumpkin seeds
5 cups chopped tomatoes
2 onions, sliced
2 tablespoons plus 1/5 teaspoon olive oil
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons dried thyme
3 1/2 pounds cavatappi pasta
1 cup pasta water reserved from cooked pasta
1 tablespoon nutmeg
Assorted vegetables as desired, cut into bite-sized pieces
3 tablespoons Parmesan cheese
18 ounces pumpkin seeds
preparation
Instructions
1. Preheat the oven to 450°F and line a baking sheet with parchment paper. Place frozen butternut squash, tomatoes, and onions on the baking sheet. Drizzle with oil and season with salt, pepper, and thyme. Mix to cover the vegetables evenly. Bake at 450°F for 20 minutes.
2. Cook the pasta. Before draining the cooked pasta, reserve 1/3 cup of the pasta water and place it in a blender, adding the nutmeg. Add the cooked vegetables hot from the oven and blend with the pasta water until a smooth sauce develops.
3. Sauté additional vegetables until tender in a large pan. Add pasta and the prepared sauce to coat thoroughly. Sprinkle on Parmesan cheese and pumpkin seeds. Serve immediately.
4. Suggested vegetables, 1 oz per serving:
- Diced onions
- Diced red peppers
- Shredded carrots
- Spinach
2. Cook the pasta. Before draining the cooked pasta, reserve 1/3 cup of the pasta water and place it in a blender, adding the nutmeg. Add the cooked vegetables hot from the oven and blend with the pasta water until a smooth sauce develops.
3. Sauté additional vegetables until tender in a large pan. Add pasta and the prepared sauce to coat thoroughly. Sprinkle on Parmesan cheese and pumpkin seeds. Serve immediately.
4. Suggested vegetables, 1 oz per serving:
- Diced onions
- Diced red peppers
- Shredded carrots
- Spinach
