As you know, I am a big fan of alternative pastas that are made out of grains, beans or legumes. Why? Simply because they are way more nutritious than normal pasta. Although a processed food, they come with a number of nutrients such as protein and fiber, that benefit the body and keep us fueled. One of my absolute favorite brands is Banza – it’s actually the first non traditional pasta that I have ever tried and I immediately fell in love. Not only does Banza make healthier pasta but it’s also gluten free and I adore the taste. It’s subtle but deep and way more flavorful than traditional pasta.
Pasta dishes are hearty and energizing and hence a perfect Fall dish. I decided to create a coconut-butternut squash sauce for my Banza pasta to combine traditional Fall flavors with an exotic touch. With some added roasted veggies, this makes a complete meal including protein, carbs, fiber and healthy fat. It’s a perfect dinner option and can be eaten hot or cold. I like to make a big batch and use it for a couple days because it truly doesn’t get old with it’s spicy sweet flavor combination.
Let me know what you think and check out Detroit based Banza for more delicious pasta options 🙂
- 1 pack of Banza pasta (I used fusilli for this one as the sauce sticks deliciously in the cracks)
- 4 cups of cubed butternut squash
- 1 shallot
- 1 large zucchini or 2 smaller ones
- 1/2 can coconut milk (half fat works or full fat for a richer dish)
- 1 tbsp red chili flakes
- 1 tbsp roasted cashews
- 1 tbsp pepitas
- 1/4 tsp salt
- Heat your oven to 450° and roast butternut squash for 25-30 minutes until soft. Do the same with zucchini.
- Fry shallots until golden in a small pot and add coconut milk. Simmer for 3-4 minutes on medium heat then remove heat.
- Boil water for pasta and cook until al dente (about 5 minutes)
- Blend roasted butternut squash with coconut milk (possibly adding a bit of hot water if too thick) and add salt until creamy.
- Now mix pasta with sauce and stir in roasted zucchini.
- Serve topped with chopped up roasted cashews, pepitas and red chili flakes. Enjoy!