2 posts about pasta in a row?! (That IS what you were thinking, isn't it?)
Look, let's just set the record straight. Pasta dishes are just delicious. If it weren't for the abundance of empty carbs and the obesity that would ensue, we would eat pasta all day, every day.
Oh...you wouldn't? Liar. J/K I still love you though.
The one thing that isn't always rainbows and butterflies when it comes to pasta dishes is that they can often seem redundant. Pasta. Sauce. Maybe a veggie tossed in. And some variation of protein. Yadda yadda yadda.
Nowadays, people are looking to answer one big question: how can I lighten up some of my favorite pasta dishes? Whole wheat pasta is a great place to start. I really enjoy the texture of whole wheat pasta. It's a little grainy and stays firm even if you cook it a little more than al dente.
I have also seen a lot of foodies out there branching out beyond traditional sauces like marinara, alfredo, and marsala. One trend that has intrigued me most this season is the use of pureed butternut squash as a substitute for sauce. I've never cooked with butternut squash before, but I am really happy that I tried it!
I used whole wheat rotini pasta (the rotini is one of my favorites because the saucey goodness tends to get trapped in the center of the curls) and mixed it up with sweet chicken sausage and baby broccoli. Add a heaping palm-ful of parmesan cheese to pureed butternut squash along with your favorite fresh herbs, and the result is a sophisticated and out-of-the-box pasta dish.
This whole meal comes together in about 30 minutes (extra bonus!) and the flavors are just bursting in each bite! Even my self-proclaimed pasta fanatic boyfriend went back for seconds and thirds, so I know something went right. Next time you want a comforting meal without the expense of a day's worth of carbs, pick up a butternut squash and give this recipe a try!
