Yes, it has butternut! But this vegetable dish (with a little pasta!) is hearty and filling, not to mention healthy! It would be perfect to eat by the fireplace while it rains or even better, snows outside. Except I live in SoCal, so I’ll just pretend. I adapted the recipe from an Eating Well Meatless Meals cookbook I got last year. The original version is vegan, but I used chicken broth the first time I made it and beef broth this time. I think the beef broth brings out a nice, rich flavor that compliments the vegetables perfectly. Does it look like a hot brown mushy mess? Like most delicious comfort foods, a thousand times YES! (Think curry, stew, chili!) This recipe makes a HUGE portion so there will be plenty of leftovers! When I made it this time, the pasta got a little over cooked so if you like it more al dente I would let the veggies boil for a little while and then add the pasta after about 10 minutes.
Braised Winter Vegetable Pasta
- 3 tbsp extra virgin olive oil
- 1 sweet yellow onion, cut into thin rings
- 4 cups beef broth
- 1 1/2 cups white wine
- 8 ounces pasta shells, orrechiete or other small noodles
- 2 cups butternut squash, cubed
- 2 cups cauliflower florets
- 2 large parsnips, peeled and cubed
- 4 oz. baby bella mushrooms, sliced
- 8 oz. frozen edamame, peeled and shelled
- Fresh ground pepper to taste
- Heat oil over medium heat in large stock pan or large dutch oven.
- Add onions and cook until deep brown, softened and caramelized.
- Add beef broth and wine and bring to a boil.
- Add all veggies and return to a boil, stirring occasionally. Cook for about 10 minutes, then add pasta.
- Continue cooking over medium-high heat until all the liquid is absorbed and squash and pasta are tender.
Serve with grated parmesan and a crusty piece of french bread!