Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette.
Servings
4 servings, about 2 cups each
Prep Time
25 minutes
Total Time
40 minutes
Ingredients
- 2tablespoons extra-virgin olive oil
- 1small onion, diced
- 4cloves garlic, minced
- 1tablespoon finely chopped fresh sage or 1 teaspoon dried sage, rubbed
- 4cups vegetable broth
- 1cup dry white wine
- 8ounces whole-wheat medium pasta shells or other small pasta
- 2cups bite-size cauliflower florets
- 2cups bite-size butternut squash cubes
- 1/4teaspoon salt
- Freshly ground pepper to taste
- 110-ounce bag frozen lima beans, thawed
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes.
- Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.
Nutrition Facts
Per serving (recipe makes 4 servings, about 2 cups each)
| Calories | 468kcal |
|---|---|
| Carbohydrate Total | 76g |
| Added Sugars | 0g |
| Fiber | 13g |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Mono Saturated Fat | 6g |
| Cholesterol | 0mg |
| Sodium | 655mg |
| Protein | 16g |
| Potassium | 862mg |
| Calcium | 128mg |
| Folate | 73mcg |
| Omega-6 | 1g |
| Vitamin E | 4mg |
| Zinc | 2mg |
| Vitamin B3 | 3mg |
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