Braised Winter Vegetable Pasta

Braised Winter Vegetable Pasta

6 Reviews
From: EatingWell Magazine November/December 2010

In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 8 ounces whole-wheat medium pasta shells or other small pasta
  • 2 cups bite-size cauliflower florets
  • 2 cups bite-size butternut squash cubes
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1 10-ounce bag frozen lima beans, thawed


  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes.
  2. Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 458 calories; 8 g fat(1 g sat); 13 g fiber; 75 g carbohydrates; 16 g protein; 73 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 7582 IU vitamin A; 47 mg vitamin C; 108 mg calcium; 4 mg iron; 835 mg sodium; 863 mg potassium
  • Nutrition Bonus: Vitamin A (172% daily value), Vitamin C (78% dv), Magnesium (32% dv), Iron & Potassium (25% dv), Folate (18% dv).
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 4 1/2 starch, 1 lean meat, 1 1/2 fat

Reviews 6

February 14, 2012
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By: EatingWell User
Delicious and satisfying I substituted orzo for the shell or other style of pasta and it was excellent. It stuck with the 8oz. of pasta and the orzo soaked up the liquids and I ended up with more than four serving for sure. Ha. It was great for lunch the next day as a cold salad!! Pros: Easy quick nutritious Cons: None
November 28, 2010
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By: Ann Reiland
While I like all the ingredients on their own, they just didn't work well together in this dish. I found it quite boring and bland tasting. I was really disappointed.
November 26, 2010
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By: EatingWell User
I made it exactly as directed and found it boring and bland. I definitely won't be making this one again.
November 15, 2010
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By: burcham
I made it exactly as directed and thought it was wonderful!
November 13, 2010
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By: EatingWell User
I really enjoyed this meal. The only substitution that I made was with the lima beans. I used edemame instead. I was very full and satisfied when I was finished. Will definetly make this again.
November 03, 2010
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By: EatingWell User
A little bland. I used peas since I didn't have lima beans, it turned out good! I think if a person wanted to add tuna, it would make a really good tuna cassarole sub.