Description
Whole Wheat Pasta With Butternut Squash, Radicchio & Toasted Walnut.
Ingredients
- 8 ounces, weight Whole Wheat Penne Pasta
- 1 Medium Butternut Squash, Peeled, Seeded And Diced
- 1 Tablespoon Olive Oil
- ½ teaspoons Salt, Divided
- ¼ cups Coconut Milk
- ¼ teaspoons Nutmeg
- ½ heads Radicchio
- ⅓ cups Walnuts
- 2 ounces, weight Goat Cheese
- ¼ cups Basil, Chopped
Preparation
Boil pasta according to package and drain, reserving about ½ cup of starchy pasta water.
Preheat oven to 400°F. Spread butternut squash in a single layer on a foil lined baking sheet. Toss with olive oil and ¼ teaspoon salt and roast until tender, tossing once, for about 20 minutes. Remove from oven and place half of squash in a blender or food processor along with coconut milk, nutmeg and remaining ¼ teaspoon salt. Puree until a saucy consistency is achieved, gradually adding more coconut milk and/or pasta water if necessary to thin out. Set aside sauce and remaining squash.
Place radicchio on a cast iron skillet over high heat or a prepared grill and cook until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Allow to cool slightly and slice thinly.
Toss pasta with sauce, butternut squash, toasted walnut and radicchio. Divide into bowls and top with goat cheese and basil.
