Rosemary Walnut & Butternut Baked Pasta







  • 1 yellow onion, small diced
  • 5 garlic cloves, minced
  • 1 small squash, peeled and deseeded, and diced (~5 1/26 cups)
  • 3 cups low-sodium vegetable broth
  • 1 tablespoon minced fresh rosemary
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • ½ cup walnuts (soaked in water for three hours)
  • ½ teaspoon salt
  • 3 cups cooked or canned chickpeas
  • 1 pound brown rice penne pasta
  • Garnish: ½ cup chopped toasted walnuts
  • 1 teaspoon finely chopped fresh rosemary


  1. In a large saucepot sauté the onions in 3-4 tablespoons of water for 4-6 minutes.
  2. Add the garlic and continue to sauté for another 2 minutes.
  3. Add the squash, vegetable broth, rosemary and red pepper flakes.
  4. Bring the mix to a boil, reduce to a simmer, partially cover and simmer for 15-20 minutes.
  5. Transfer the mix to a blender.
  6. Drain the ½ cup walnuts and add to the blender with the lemon juice, and salt.
  7. Blend on high until smooth.
  8. Meanwhile, bring a large pot of salt water to a boil and cook pasta according to directions.
  9. Once cooked, drain and rinse under cold water.
  10. Add the butternut squash sauce to the pasta and mix well. Mix in the cooked chickpeas.
  11. Transfer the mix to a 9×13 inch casserole dish.
  12. Bake uncovered for 20-25 minutes or until the top is browned.
  13. For the garnish, roughly chop the toasted walnuts and mix in the additional teaspoon of finely chopped rosemary.
  14. When the pasta is done, remove from the oven and let sit for 5 minutes.
  15. Garnish with the toasted walnut/rosemary mix.



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