Prepare healthy and nutritious meals one step at a time

Meatless Monday: Penne Pasta with Roasted Vegetables and Hubbard Squash

Happy Monday!!  I’ve been away from the blog for a few weeks now and I must say that I truly missed sharing recipes and interacting with you all.  Today’s Meatless Monday recipe is sponsored by my friends at Meatless Monday and Modern Table Meals who sent me a beautiful package which included this Mixed Lentil Penne Bean Pasta to sample.

Modern Table Meals was started by a group of busy mom’s who believed that wholesome meals should be easy, healthy and yummy and this Meatless Monday recipe is just that.

The Modern Table Meals Mixed Lentil Penne Bean Pasta is made from lentils.  Yes, that’s correct, lentils.  It’s made with a mixture of green and red lentil flour and when it cooks, it actually smells like you are cooking lentils. Yum!

The pasta cooked perfectly to al dente in the stated package time of 8 to 9 minutes and tasted great without any additions.  What I also liked about this pasta is that it is gluten-free and perfect for creating quick, healthy gluten-free dishes.

This pasta has a whopping 14 grams of protein and 3 grams of fiber per serving, and the ingredients are simple and easy to pronounce with no unknown ingredients.  Now, what’s not to love about that?

Check out their website, they offer this pasta and so many other healthy and gluten-free bean pasta meal starters and meal kits that make meal preparation fast, easy and fun.

So in planning for this recipe, I wanted to include hubbard squash which I had on hand, as a part of the recipe.  I baked the hubbard squash a day before to reduce the overall cooking time as it can take over and hour depending on the size.

If you don’t have hubbard squash in season or can’t find it in your local supermarket or farmer’s market, you can always substitute it with any seasonal squash such as butternut, acorn squash or zucchini.

Let’s start by preheating the oven to 400°.

On a large baking tray, place the cut vegetables and season with dried rosemary, Organic No Salt Seasoning, salt, pepper and a drizzle of olive oil.

Massage the seasonings and oil into the vegetables.  Place in the oven and roast for 30 to 35 minutes.

While the vegetables are roasting, fill a large saucepan with water and cook pasta according to the package directions. The pasta will cook to al dente in 8 to 9 minutes. Once the pasta is cooked, remove from heat and drain. Do not rinse (package directions)

In a large mixing bowl, add the pasta, roasted vegetables and hubbard squash.

Season with the remaining Organic No Salt Seasoning, granulated garlic powder, a drizzle of Olive oil, salt and pepper to taste.

Serve warm and enjoy.

Disclaimer: This post was sponsored by Meatless Monday and Modern Table Meals, however all thoughts and opinions are my own.

Meatless Monday: Penne Pasta with Roasted Vegetables
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 1 large carrot- peeled and cut into cubes
  • 1 large onion- peeled and cut into cubes
  • 1 small head of cauliflower- washed and cut into florets
  • ½ hubbard squash- roasted and cut into cubes
  • Seasonings:
  • 1 teaspoon dried Rosemary
  • 1 teaspoon Organic No Salt Seasoning (divided)
  • 1 teaspoon Granulated Garlic Powder
  • Drizzle of Olive oil
  • Sea salt- to taste
  • Freshly ground black pepper- to taste
Instructions
  1. Preheat oven to 400°
  2. On a large baking tray, place the cut vegetables. Season with dried rosemary, Organic No Salt Seasoning, salt, pepper and a drizzle of olive oil. Massage the seasonings and oil into the vegetables. Place in the oven and roast for 30 to 35 minutes
  3. While the vegetables are roasting, fill a large saucepan with water and cook pasta according to the package directions. The pasta will cook al dente in 8 to 9 minutes.
  4. Once the pasta is cooked, remove from heat and drain. Do not rinse (package directions)
  5. In a large mixing bowl, add the pasta, roasted vegetables and hubbard squash. Season with the remaining Organic No Salt Seasoning, granulated garlic powder, a drizzle of Olive oil, salt and pepper to taste. Serve warm and enjoy.
Notes
Total time does not include the time it take to bake a hubbard squash
Depending on its size, hubbard squash can take over an hour to bake
Hubbard squash in this recipe can be substituted with acorn squash, butternut squash or zucchini

 

Sharing is caring...
Share on Yummly21Pin on Pinterest23Tweet about this on TwitterShare on Facebook2Share on Tumblr0Share on StumbleUpon64Share on Google+0Share on LinkedIn0Share on Reddit0Print this pageEmail this to someone

2 Comments

  1. April 10, 2016    

    It sounds and looks delicious, I would love a big plate of it. 🙂

    • April 22, 2016    

      It was absolutely delicious 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

I’m a proud contributor to The Casual Veggie E-cookbook. On sale now!

Miss a post or just need a weekly recap? Subscribe to receive a weekly recap in your inbox every Friday.

Follow me on bloglovin

Wholesome and Savory Eats

Archives

Search by Category

my foodgawker gallery
TASTESPOTTING: View my Gallery

Follow me on Twitter

Affiliate links

Ebates Coupons and Cash Back
Best Vegan Handbag

Affiliate disclosure statement:

The links above and in some of my blog posts contain affiliate links. I will receive a small commission if you make a purchase after clicking on my links. Any commission I receive will be used to help maintain my website. Thank you in advance. Your support is truly appreciated.
Content Protection by DMCA.com

Copyright policy

Recipes, images and blog posts from Wholesome and Savory Eats are original unless specified or credited with a link or information from the original source. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please re-write the recipe in your own words, or just simply link back to the blog post for the recipe. Thank you so much.