Lentils penne with butternut squash, heirloom carrots, marjoram and walnuts

Healthy recipe, vegan but packed of vegetables-based proteins and full of flavor
022 Views
 
MASTERY Level
25 min
023 Views
 
MASTERY Level
4 People
25 min
INGREDIENTS for 4 people

11.5 oz Barilla Lentil Penne

4 tbsp extra virgin olive oil, in total

½ small yellow onion, chopped

1 small butternut squash, diced ½ inch thick

3 cup vegetable stock

3 multicolor heirloom carrots, sliced

2 tbsp fresh marjoram leaves

½ cup walnuts

salt and black pepper to taste

 

Preparation

Place a pot of water to boil, cook pasta according to directions. In a skillet sauté carrots with 1 tbsp extra virgin olive oil over high heat for three minutes, season with salt and pepper and set aside. Meanwhile, in a skillet sauté onion with half the olive oil for three minutes, add butternut squash and veggie stock, season with salt and pepper and bring to simmer, cook until butternut squash is thoroughly done. Let cool down and process 1/3 of it in the blender until smooth, put back together. Stir in carrots. Drain pasta and toss with butternut squash mixture, stir in marjoram leaves, top with walnuts and drizzle with remaining oil before serving.

Vegetable Sauces Legume Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

Click here
Would you like to be updated about the gourmet world news? Sign up.
Login