Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
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  • 1 star values: 0

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.

Source: EatingWell Magazine, November/December 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes.

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  • 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 Facts

about 2 cups
458 calories; protein 16.4g; carbohydrates 74.7g; dietary fiber 12.6g; sugars 8.2g; fat 8.3g; saturated fat 1.3g; vitamin a iu 7581.7IU; vitamin c 47mg; folate 73.1mcg; calcium 107.6mg; iron 4.1mg; magnesium 129.3mg; potassium 862.6mg; sodium 834.6mg; thiamin 0.3mg.

4 1/2 starch, 1 lean meat, 1 1/2 fat

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