Braised Winter Vegetable Pasta
       

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With Thanksgiving rapidly approaching, I’m seeing a lot of discussion on whether or not  diet, low-carb, or low-fat foods belong at the Thanksgiving dinner table. Really, it’s not so much of a discussion, because the general consensus seems to be that it’s one day a year dedicated to food (mostly), so might as well live it up. I tend to agree that for the most part, barring any serious health requirements of course, Thanksgiving fare should be the real deal. Go ahead and add in that heavy cream without guilt. Just don’t tell your cardiologist that lolfoodie told you to.

So, what about the rest of the week? Of course you’ll have leftovers AFTER the big meal, but what to eat before? To me, lighter options seem ideal and will make the indulgence in a Thanksgiving feast that much more special.

That’s where this recipe comes in. It has wonderful flavors of fall and winter with seasonal vegetables and fresh sage, braised in vegetable stock and white wine. A perfect prelude to Thanksgiving dinner, if you ask me.

Check out EatingWell for the original recipe.

To make 4 main course servings, you will need:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped fine
  • 2 tbs chopped fresh sage (or 2 tsp dried, if you don’t have fresh)
  • 1 tsp ground coriander seed
  • 4 cups vegetable broth
  • 1 cup white wine
  • 8 ounces (about 2 cups) whole-wheat pasta
  • 2 cups cauliflower, chopped or torn into bite-size florets
  • 2 cups butternut squash, chopped into bite-size cubes
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper, or to taste
  • 12 ounces frozen lima beans

Begin by heating the oil in a Dutch oven (if you have one) or stock pot. Once it’s hot, add the onions, garlic, and sage (if you’re using fresh sage). Saute over medium until softened, 4 minutes.

Add in the vegetable broth and wine. Bring to a boil over medium-high.

Side note/pic for how I peeled and chopped the butternut squash. It can be hard to work with if you don’t have a very sharp knife. I use this 8″ chef’s knife and have been recommending it to everyone I know who needs a good all-purpose knife.

Anyway. Cut off the top and slice the butternut squash in half into two cylinders, as shown.  I stored the left half for later and only peeled the right half, because once peeled and chopped, it was almost exactly 2 cups. Steady the cylinder on your cutting board, and peel from top to bottom with your knife. From there, you can pretty much cube it like a potato.

Add the cauliflower, squash, salt, pepper, coriander, (and sage, if you are using dried). Cook for 7 minutes, stirring occasionally.

Add the pasta and cook for 4 minutes.

Add the lima beans and cook for an additional 5 minutes, or until everything is tender and most of the liquid has absorbed.

I made the full 4 servings and stored the rest in the fridge. It makes for great leftovers! Truthfully, it probably makes closer to 5 servings. No complaints here, though.

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  • http://www.facebook.com/people/Bradlee-Wolfe/187400141 Bradlee Wolfe via Facebook

    I’m usually not much of an herbivore, but this does look tasty!

  • http://www.moodfoodblog.com joudie’s Mood Food

    Full of colour and lots of goodness! Lovely!

  • http://topsy.com/www.lolfoodie.com/archives/2010/11/braised-winter-vegetable-pasta/?utm_source=pingback&utm_campaign=L2 Tweets that mention Braised Winter Vegetable Pasta Recipe | lolfoodie — Topsy.com

    [...] This post was mentioned on Twitter by Emily, lolfoodie.com. lolfoodie.com said: A light dish to help you save room for Thanksgiving dinner: Braised Winter Vegetable Pasta http://bit.ly/fgLwO3 [...]

  • admin

    Thanks, joudie! I think the color is a big part of why I love this dish (in addition to the flavor, of course). It’s just so bright and cheerful, and makes me feel healthier just for eating it.

  • http://www.facebook.com/pages/Lolfoodie/111132408940334 Lolfoodie via Facebook

    Thanks, Brad! :D

  • http://www.greatfriendsrecords.com/ Scott

    I’ve heard that fresh herbs are supposed to be put in near the end of cooking and dried go in at the beginning.

    Any particular reasoning you have for putting fresh in earlier?

    I’ve never tested this, but I’m curious.

  • http://www.greatfriendsrecords.com/ Scott

    Oh, I also wanted to say this looks delicious. Definitely going to make it sometime soon!

  • lolfoodie

    I have heard the same thing, and you are right. I was following the original recipe from EatingWell, and for a second, I questioned their decision to add the fresh sage so early. Their reasoning is probably because sage is a little bit “tougher” than the more delicate fresh herbs that usually go in at the end (parsley, cilantro, dill, etc).

    Tougher herbs, like rosemary, thyme, and sage (albeit to a lesser degree) can take more of the heat, so to say. I have braised chicken with rosemary, for example, and the rosemary went in with the chicken and braised with it for close to an hour (with excellent results).

    I think the logic is that adding dried (or hardy fresh) herbs at the beginning gives them more of a chance to heat up and release their oils/flavors.

    Thanks for commenting! I hope I have helped! :)

  • http://foodientravelbug.blogspot.com Mei Teng

    Delicious pasta.

  • http://twitter.com/lolfoodie lolfoodie.com

    Test

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  • http://www.facebook.com/pages/Lolfoodie/111132408940334 Lolfoodie via Facebook

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  • http://www.facebook.com/people/Jeffrey-Cogar/100000671144082 Jeffrey Cogar via Facebook

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  • http://www.lolfoodie.com Cathy @ lolfoodie

    Thanks, joudie! I think the color is a big part of why I love this dish (in addition to the flavor, of course). It’s just so bright and cheerful, and makes me feel healthier just for eating it.

  • http://www.lolfoodie.com Cathy @ lolfoodie

    Thanks!

  • Neel Patel

    This was wonderful! It was almost better the next day. I also put in some parmesan, but it’s great without.
    a definite keeper.

  • http://www.lolfoodie.com Cathy @ lolfoodie

    I’m so glad you enjoyed it! I had it for leftovers as well, and I agree with you that the flavor may be better the next day. The parm is a really good idea! Next time I make it, I’ll add some. :)







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