There's no picture of this recipe, unfortunately. I've been working two jobs lately and made this sauce to keep in the fridge for quick reheating throughout the week, and simply never had the time or desire to make a plate all pretty-style for picture taking.
The squash I used here came picked straight from the vine into my husband's hand by one of his friends he ran into while coming home from the farmer's market (I haven't been able to go - second job). She was tending to a community garden in the Westside area of Kansas City. He traded a bottle of my homebrew kombucha (ginger/blueberry flavor) for it - the squash was used two days later. Nothing quite like fresh picked produce! Thanks, Julie.
This sauce really comes together quickly and easily and makes for an awesome quick meal. Leftovers reheat nicely in a saucepan, perhaps using a bit more milk. Make this vegan by using vegan butter.
White Bean Pasta with Broccoli and Squash
- 4 tablespoons butter
- 1 onion, thinly sliced
- 1 tablespoon minced fresh garlic
- 3 cups cooked white beans (navy, cannellini, great northern)
- 2 cups plain, unsweetened soy, almond or rice milk (I used almond)
- 2 cups small broccoli florets
- 1 medium sized squash, cut into half-moons
- 1/2 teaspoon sea salt, to taste
- 1 teaspoon ground black pepper, to taste
- 1 teaspoon crushed red peppers, to taste
- parmesan cheese and/or fresh minced parsley(optional)
- 12 ounces pasta, cooked (I used linguine)