The best thing about cooking for sure is making up the recipe at the end. I always find my self trying to prepare internet recipes but when I head to my kitchen I only seem to have SOME not ALL of the ingredients. So as for today, I happened to come across a Squash recipe from lunchboxbunch (the credits for Kathy and her beautiful work) which I ended up modifying and adding to a simple Farfalle preparation. It turn out pretty good, but I must say most of the secret came from de seasoning blend. My hubby and I aren’t fans of spicy preparations but in our most recent trip we found this amazing blend seasoning and to our surprise we loved how it turn up.

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There’s a preparation I’ll share with you before the pasta recipe which you’ll be using for this recipe and that you can use in any other dish for seasonings.

Baked Garlic

Ingredients

1. Garlics
2. Olive Oil
3. Salt

Place the garlics without peeling them, just cutting one end in foil paper. Make sure its kind of a cup. Add olive oil until they are covered, salt and pepper. Bake at 400C for 10 minutes. Remove the garlics, peel and smash them. Use as needed. You can save the rest in a container with the olive oil in the refrigerator. Use a garlic as a seasoning for other preparations.

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Pumpkin

1 1/2 cups of diced Pumpkin
1/4 cup orange juice
1 tbs agave syrup
1 tbs fruit vinegar
1 baked garlic
2 tbs Olive Oil
Pinch of seasoning blend (cinnamon, anise,ginger, fennel and cloves)
Pinch of Salt

Directions

1. Cook the pumpkin in water first, until soft.

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2. Preheat the oven at 350C. In a deep pan suitable for the oven, place the cooked pumping and add all the ingredients. Mix well. cover with aluminum foil and pinch with a fork so it can release the air. Place in the oven for 10-15 minutes.

3. Remove from the oven and set aside until pasta is cooked.

Eggplant

1/2 an eggplant sliced
1 tbs olive oil
2 tbs orange juice
Pinch of Salt

Directions

1. In a pan cook the eggplant with olive oil. Once soft and dark add the orange juice and the salt.

Farfalle (serves 2)

2 cups of farfalle
1 tbs of margarine
Dried soybeans (as much as you like)
Pinch of salt
Pinch of seasoning blend (cinnamon, anise,ginger, fennel and cloves)

Directions

1. Prepare the farfalle as indicated on package

2. Once cooked drain the water and add de margarine, salt and seasoning blend.

3. Mix the Pumpkin and the eggplant while the pasta is still hot. Serve and add the soybeans on top.

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Categorías: Main Course

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