Whole grain spaghetti with curried butternut squash sauce and quinoa falafel balls
Chef
Dawn Cascio
Hospital
The Valley Hospital
Cook time
40 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 pounds butternut squash, 1-inch cube
10 cups low sodium vegetable stock/broth
1 cup unsweetened coconut milk
1 cup organic almond butter
5 tablespoons kosher salt
4 tablespoons white pepper
8 tablespoons curry powder
5 tablespoons olive oil
2 pounds canned chickpeas, washed and drained
2 1/2 pounds cooked quinoa
1 1/2 cups whole wheat flour
1/2 cup chopped fresh mint
3 cups chopped fresh Italian parsley
5 tablespoons minced garlic
5 tablespoons minced onion
10 tablespoons organic tahini
5 lemons
5 tablespoons extra virgin olive oil
2 tablespoons kosher salt
2 tablespoons ground pepper
2 1/2 pounds whole grain spaghetti
20 ounces defrosted baby sweet peas
5 tablespoons extra virgin olive oil
2 1/2 cups toasted almonds
10 cups low sodium vegetable stock/broth
1 cup unsweetened coconut milk
1 cup organic almond butter
5 tablespoons kosher salt
4 tablespoons white pepper
8 tablespoons curry powder
5 tablespoons olive oil
2 pounds canned chickpeas, washed and drained
2 1/2 pounds cooked quinoa
1 1/2 cups whole wheat flour
1/2 cup chopped fresh mint
3 cups chopped fresh Italian parsley
5 tablespoons minced garlic
5 tablespoons minced onion
10 tablespoons organic tahini
5 lemons
5 tablespoons extra virgin olive oil
2 tablespoons kosher salt
2 tablespoons ground pepper
2 1/2 pounds whole grain spaghetti
20 ounces defrosted baby sweet peas
5 tablespoons extra virgin olive oil
2 1/2 cups toasted almonds
preparation
Instructions
1. Coat squash with olive oil. Sprinkle curry powder over the squash and ensure it's well-covered. Roast in a 350°F oven until golden brown, about 20 minutes.In a food processor, add the warm squash, vegetable stock, coconut milk, and almond butter. Purée until smooth. Season with salt and pepper.
2. In a food processor, add chickpeas, mint, parsley, garlic, onion, tahini, lemon juice, salt, pepper, and extra virgin olive oil. Pulse until the mixture is chunky and blended, but not totally smooth. Transfer the chickpea mixture to a bowl and add cooked quinoa. Toss the mixture together while gradually adding whole wheat flour until it's firm enough to form small balls. Using a one-ounce scoop (or tablespoon), form one-ounce balls of the mixture. Sauté in a hot pan until the balls are golden brown. Serve five balls per order.
3. Bring 4 to 6 quarts of water to a boil. Add salt to taste. Add pasta to the boiling water. Cook for 7 minutes. Drain well.
4. In a separate pan, heat up peas with extra virgin olive oil.Add pasta to the pan and toss well.Pour curried butternut squash sauce over the top of the pasta. Add quinoa falafel balls. Garnish with toasted almonds.
2. In a food processor, add chickpeas, mint, parsley, garlic, onion, tahini, lemon juice, salt, pepper, and extra virgin olive oil. Pulse until the mixture is chunky and blended, but not totally smooth. Transfer the chickpea mixture to a bowl and add cooked quinoa. Toss the mixture together while gradually adding whole wheat flour until it's firm enough to form small balls. Using a one-ounce scoop (or tablespoon), form one-ounce balls of the mixture. Sauté in a hot pan until the balls are golden brown. Serve five balls per order.
3. Bring 4 to 6 quarts of water to a boil. Add salt to taste. Add pasta to the boiling water. Cook for 7 minutes. Drain well.
4. In a separate pan, heat up peas with extra virgin olive oil.Add pasta to the pan and toss well.Pour curried butternut squash sauce over the top of the pasta. Add quinoa falafel balls. Garnish with toasted almonds.
