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11/01/2024Pasta - Main courses - Tofu, legumes and seitan

One-Pot Farfalle with Squash and Roasted Peppers

One-Pot Farfalle with Squash and Roasted Peppers
For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 20 min

In my one-pot series, I haven’t done many pasta recipes yet—even though it’s kind of essential 😍 So here are some seasonal one-pot farfalle! This dish is super affordable, simple, quick, hearty, and I think the whole family will love it 💕 I used acorn squash and left the skin on, but you can choose any squash you like—such as red kuri, butternut, or delicata! And jarred roasted peppers!

Servings

2

Cups

  • -Acorn Squash 0.5
  • -marinated peppers 3
  • -olive oil 1 (tbsp)
  • -bowtie pasta 150 (g)
  • -cooked chickpeas 260 (g)
  • -nutritional yeast 3 (tbsp)
  • -water 500 (mL)
  • -salt
  • -pepper
  • -flat-leaf parsleyoptional

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  • Cut the squash in half to remove the seeds, then slice it into thin pieces (I leave the skin on, but it’s up to you; I find it doesn’t really make a difference in texture).
  • Thinly slice the marinated roasted peppers into strips.
  • In a skillet, heat the oil (you can use a spoonful of oil from the jar of peppers). Sauté the squash slices for a few minutes until they start to brown.
  • When the squash slices are golden on both sides, add the peppers, farfalle, chickpeas, and nutritional yeast. Then pour in the water and plant-based milk.
  • Let everything cook on high heat for about 15 minutes until the liquid is well reduced and the pasta is cooked.
  • Season with salt, pepper, and fresh herbs if you’d like!
Recipe cookbook - The harvestRecipe cookbook - la Dolce Vita (French)Recipe Cookbook - Spring Edition (French)

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