Banza Pasta Topped with a Curry Butternut Squash Sauce

Banza Pasta Topped with a Curry Butternut Squash Sauce

For some reason, pasta isn’t always a product that lands on my grocery list. It’s not that I necessarily stay away from pasta, it’s just not typically a meal I plan for during the week. I tend to treat pasta as a “special” meal, which is crazy to me because let’s be honest, I could easily eat pasta every night and be content with that.
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When it comes to pasta, I’ve tried quite a variation. I’ve had quinoa pasta, brown rice pasta, whole wheat pasta, gluten-free pasta, zucchini “pasta”, basil pasta …I seriously thought I tried it all! Up until recently when a friend (thanks jackie!!) introduced me to Banza Chickpea Pasta (high protein pasta made from chickpeas). Now let me tell you, as crazy as this sounds, you would never realize you’re eating pasta made from chickpeas! The texture, taste, consistency, shape – everything about it is easily comparable to any other regular pasta! Not to mention the taste is on point!
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Anyway, I was inspired by a few of my favorite fall squashes – butternut squash! I was craving comfort food. So, why not create a creamy butternut squash sauce for this pasta! Healthy, filling, and warmed with all of those delicious fall flavors. Try out the dish below and let me know what you think! It’s the perfect mix of sweet and spicy for this time of year!

Ingredients:

– Banza Chickpea Pasta
– 3/4 can of butternut squash
– 2 tbsp Olive Oil
– 2 cloves of garlic finely chopped
– 1/2 cup large yellow onion finally chopped
– 1 tsp curry powder
– 1/2 tsp chili powder
– 1/2 tsp salt
– A shake of black pepper (add based on preference)
– A dash of cayenne pepper
– 1 cup chopped Mushrooms

Directions:

  • Bring water to a boil and follow the Banza Chickpea directions accordingly.
  • While your water is coming to a boil, begin with a large skillet and add your olive oil as it warms on a medium heat.
  • Add your chopped garlic and yellow onion. Let that cook for about 2-3 minutes.
  • Next you’ll add your mushrooms to sauté. Let those (and any other additional vegetables you wish to add) cook for about 5 minutes.
  • As this is cooking, add your seasonings of curry, chili powder, salt & black pepper.
  • Lastly, you’ll add your butternut squash directly into the skillet. Mix this well into the pan and let cook for an additional 2-4 minutes on low heat in order to warm the squash up in the sauce.
  • It may help to add about 1 TBSP or more of warm water to help soften up the sauce and thin it out if you wish to do so. You could also choose to add some heavy whipping cream or plain greek yogurt to the sauce if you’re looking make it creamier and thicker. Totally up to you and your preference!
  • Once your pasta is done and drained, you can add that directly into the large skillet with the sauce and mix well so that the pasta is completely covered. Enjoy and serve warm!

*If you decide to store over night, make sure to keep in an enclosed container. I’d suggest you add about 1-1.5 TBSP of water when re-heating your pasta & sauce as it will have a tendency to clump and harden a bit when sitting in the fridge. I reheated mine for about 2 minutes.

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