Roasted Butternut Squash and Chickpea Pasta Recipe

Servings: 2

Time: 45 min

Diet: Veg, GF

Roasted Butternut Squash and Chickpea Pasta Recipe

A comforting dinner recipe

There’s nothing better than a comforting bowl of pasta. Pasta dishes are so quick and easy to make, and they go well with tons of different ingredients. This recipe is perfect for a chilly autumn evening to satisfy your food cravings, and it’s simple and very hands-off while you wait for the squash to roast.

Top tip: to save time, we used pre-cut squash, which is available in most major supermarkets and comes in fresh or frozen form, so you can throw the cubes straight onto a roasting tray without wasting time on peeling and cutting a whole squash.

In this recipe, the sweetness of the butternut squash balances the tangy, crunchy lemon breadcrumb topping and savoury chickpeas, which come together with a garnish of fresh and fragrant parsley. The roasted ingredients are also perfectly seasoned with a hint of chilli, fennel and cumin seeds and spiced cinnamon, and aromatic diced garlic, which brings out and complements the flavours of the soft squash and nutty chickpeas.

Butternut squash health benefits

Butternut squash

There’s research that suggests that butternut squash contains vitamins and minerals such as lutein, beta, carotene and vitamin A, which can support eye and bone health as well as the immune system.

Squash is also a great source of fibre, which is associated with maintaining heart and gut health. There’s roughly 2g of fibre in just 100g of squash, which is 7% of the recommended daily intake for adults. It can also help with weight management as its sweet flavour can satisfy those sugar cravings and manage appetite.

Fun fact: Botanically, a butternut squash is a fruit, although socially, it’s seen as a vegetable.

Chickpeas: a great alternative to meat

Chickpeas

Loved by many vegans and vegetarians, chickpeas are an excellent source of protein, which makes them incredibly filling. They are also high in vitamins and minerals such as magnesium, iron and vitamin B6, and can help with lowering cholesterol.

Chickpeas are full of surprises and can be used and cooked in many different ways (they’re not just used for houmous). We’ve roasted them this time with the squash, but they can also be used in salads, blended into burger patties, or mashed with a touch of vegan mayo to imitate tuna!

Fun fact: India produces the most chickpeas in the world, with a record of 8.8m metric tons recorded in 2013.  

Breadcrumb topping

To maximise the authentic Italian tastes in this recipe, we have made our own breadcrumbs to crumble over the top of the pasta by breaking up and pulsing a few breadsticks in a food processor. There are various breadstick brands and flavours on our website that would be perfectly suitable as a breadcrumb garnish, such as the Casa Rinaldi Classic Breadsticks with Extra Virgin Olive Oil or Monviso Classic Olive Oil & Sea Salt Artisanal Breadsticks.

Casa Rinaldi Classic Breadsticks with Extra Virgin Olive Oil

 

Monviso Classic Olive Oil & Sea Salt Artisanal Breadsticks

Gluten-free pasta

The Pasta Natura Organic Gluten-free Chickpea & Cereal Pasta is great for flavour consistency in this recipe. It also has the typical taste of the Mediterranean diet, which is high in vegetables and grains, and it’s rich in fibre and protein for complete nutrition.

In cooking, this pasta maintains a perfect “al dente” texture due to being bronze-drawn and slow-dried. It also comes in various shapes, so your pasta dish can be easily adapted in presentation.

Pasta Natura Organic Gluten Free Chickpea & Cereal Fusilli Pasta

 

Recipe

Ingredients

½ tsp chilli flakes

½ tsp fennel seeds

½ cumin seeds

Pinch of ground cinnamon

4 tsp Familia Suarez Diced Garlic

4 tbsp Casa Rinaldi Extra Virgin Olive Oil with Lemon

400g can of chickpeas, drained

200g Pasta Natura Organic Gluten-free Chickpea & Cereal Fusilli Pasta

50g The Artisan Bread Company Classic Breadsticks

½ lemon zest

Handful of flat leaf parsley, chopped

2 tbsp natural yoghurt

Cooking method

1. Preheat the oven to 200°C/gas 6. Place the squash chunks in a roasting tray and season with the chilli, fennel and cumin seeds, cinnamon, most of the garlic (reserving a small amount of later) and half of the oil. Give everything a good mix, making sure the squash is evenly coated.

2. Place in the oven and roast for 20 min. The squash should be soft and starting to turn golden. If it’s lacking in colour, return to the oven for an extra 5 min. Once ready, add the chickpeas to the tray and roast for a further 10 min.

Top tip: while the squash and chickpeas are roasting, this is a good opportunity to prep some of the other ingredients, such as zesting the lemon.

3. Meanwhile, boil the kettle and cook the pasta in plenty of salted water until al dente. The pasta shouldn’t be completely soft. Once ready, reserve a cup of pasta water for later and drain the pasta. Then, place the breadsticks in a food processor and pulse to a breadcrumb consistency.

4. Add the remaining oil to a frying pan on a medium heat. Add the breadcrumbs and the remaining garlic and fry for 5-10 min until the breadcrumbs are golden and the garlic fragrant. Then, stir in the lemon zest. Take the breadcrumb mixture off the heat and set aside.

5. Once the squash and chickpeas are done, use a fork or potato masher to roughly crush some of the veggies.

Top tip: for added texture, be sure not to over mash the roasted vegetables and leave some pieces whole.

6. To the roasting tin, add the parsley, pasta and yoghurt. Gradually add the reserved pasta water – you need just enough to coast the pasta and make it silky. Top the pasta with the lemon breadcrumbs and serve.

Enjoy this warming pasta dish with family and friends, with a side of fresh, crusty bread, or even our Easy Homemade Focaccia.