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.
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed
- 4 cups vegetable broth
- 1 cup dry white wine
- 8 ounces whole-wheat medium pasta shells or other small pasta
- 2 cups bite-size cauliflower florets
- 2 cups bite-size butternut squash cubes
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- One 10-ounce bag frozen lima beans, thawed
Heat the oil in a Dutch oven over medium heat. Add the onion, garlic and sage and cook, stirring, until softened, 3-4 minutes.
Add the broth and wine; bring to a boil over medium-high heat. Add the pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
468 calories; 9g total fat; 1g total saturated fat; 0mg cholesterol; 655mg sodium; 76g carbohydrates; 13g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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