Pasta Sauce With Squash
Pasta Sauce With Squash is a creamy, vegetable-packed dish that celebrates simple, wholesome ingredients. Tender yellow squash is sautéed with fragrant garlic and shallots, then blended with buttery Great Northern beans and olive oil to create a silky, naturally creamy sauce without any heavy cream. Sweet cherry tomatoes add a pop of freshness, while toasted pine nuts bring a delicate crunch and nutty richness to every bite. These Great Northern beans are the secret ingredient that makes this Italian-inspired sauce extra satisfying, adding plant-based protein and fiber without overpowering the fresh flavors. Toss it with your favorite pasta and finish with a drizzle of olive oil for a comforting yet fresh, rustic Italian-inspired dish that's perfect for an easy weeknight dinner!
Equipment
- Dutch oven (or a pot)
Ingredients
- 2 tbsp olive oil extra virgin
- 1 tbsp butter optional
- 4 clove garlic minced
- 1 shallot chopped
- ⅓ cup cherry tomato yellow, chopped
- 2 tbsp pine nuts
- 1 yellow squash sliced
- ¾ cup Great Northern beans cooked
- 1 tbsp lemon juice
- 1½ tsp salt
- ¼ cup basil leaves lightly dried, for garnish
- 1½ tbsp Parmesan cheese grated
Instructions
- Prepare the ingredients.
- Heat the butter and olive oil in a Dutch oven over medium heat until melted and bubbling. Add the garlic and sauté for about a minute, until fragrant. Toss in the shallots and cook for another minute, stirring occasionally. Add the cherry tomatoes and stir well, letting them cook for 1-2 minutes or until they soften, begin to burst, and release their juices.
- Add the squash and sauté for 2-3 minutes. When the squash slices become soft, add the pine nuts, turn off the heat, and let it cool.
- Transfer the squash and tomato mixture to a blender along with the cooked Great Northern beans and lemon juice. Blend until smooth and creamy. Add ½ cup of reserved pasta water and blend until you reach a thick, velvety sauce consistency. I used lupini bean protein penne for this Pasta Sauce With Squash recipe and saved some cooking water to help create a perfectly silky sauce.
- Add the pasta sauce to the cooked penne pasta and serve hot, garnished with lightly dried basil leaves and Parmesan cheese.
Notes
- Before draining the pasta, reserve some of the cooking water. The starch in the water helps bring the sauce together, creating a smooth, silky consistency without making it too thin.
- I like adding a tablespoon of butter along with the olive oil for an extra layer of richness and flavor.
- The white beans give this squash pasta sauce its naturally creamy texture without heavy cream. They also add plant-based protein and fiber, making the sauce more satisfying and nutritious.
- Don't overcook your pasta. Cook it al dente, then toss it with the sauce for another minute so the pasta can soak up all those delicious flavors. I like to get the pasta cooking while I prepare the sauce to save a little time.
- Toast your pine nuts. Toasting brings out their natural sweetness and nutty flavor. Cook them in a dry skillet over medium-low heat for a few minutes, keeping a close eye on them so they don't burn.
- Adjust the sauce to your liking. If you prefer a thicker sauce, blend in a little more squash and white beans. For a thinner, silkier consistency, add reserved pasta water a little at a time until it's just right.
- I soaked ½ cup dried white beans overnight, then cooked them in the Instant Pot until tender, yielding about ¾ cup cooked beans. Soaking and cooking the beans until nice and soft is key to getting that smooth, creamy texture when blended into the sauce. It helps prevent any graininess and gives the sauce a naturally velvety consistency.
Nutrition
Calories: 172kcalCarbohydrates: 14gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 789mgPotassium: 422mgFiber: 3gSugar: 3gVitamin A: 261IUVitamin C: 14mgCalcium: 77mgIron: 2mg
