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Black Bean Penne with Roasted Butternut Squash and Power Green Pesto|www.juliesjazz.com

Black Bean Penne with Roasted Butternut Squash and Power Green Pesto

This is my test recipe for trying out pasta made from black beans. Verdict, LOVE!
Prep Time 40 minutes
Cook Time 40 minutes

Ingredients

  • 12 oz. 1 box organic black bean penne
  • 1 large butternut squash 26 oz. or 737g (peeled and cubed)
  • 5 oz 141g power greens (a salad blend)
  • 1/4 cup 30g raw pumpkin seeds
  • 1 tsp. garlic powder
  • 4 oz. organic sharp cheddar cheese ½ cubed and ½ shaved
  • 1/4 cup pasta water
  • S & P to taste
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. Spread your cubed butternut squash over the pan.
  4. Lightly spray your squash with the cooking spray.
  5. Sprinkle with S & P.
  6. Roast your squash for 30 to 40 minutes (until fork tender).
  7. Meanwhile prepare your pesto and pasta.
  8. Cook your black bean penne according to package directions, drain and reserve ¼ cup pasta water for the pesto (note, I followed the al dente cooking time). Don’t forget to salt your pasta water.
  9. Stuff your power greens into a large food processor and pulse a couple of times to break them down so you can add more ingredients.
  10. Add the pumpkin seeds, ½ the cheddar cheese, and garlic powder to the food processor.
  11. Pulse a few times to begin breaking down the new ingredients.
  12. Turn the processor to a medium setting and drizzle in the pasta water.
  13. Process until mixture is the consistency of a traditional pesto. Taste it and add more seasoning if necessary.
  14. Add the roasted squash, the cooked penne, and the pesto to a large mixing bowl and toss to combine.
  15. Spoon into serving bowls, top with shaved cheddar, and EAT!!!