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One Pot Chickpea And Butternut Squash Pasta


  • 1 lb Barilla Classic Blue Box Linguini
  • 15oz canned chickpeas
  • 8oz baby bella (or crimini) mushrooms, sliced
  • 1 pint grape tomatoes, sliced in half length wise
  • 4 cups packed baby spinach
  • 2 cups butternut squash, diced small
  • 3 garlic cloves, sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt (you can add more to taste)
  • 1 1/2 tsp sweet paprika
  • 3/4 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes (optional)
  • 1/8 tsp ground black pepper
  • 4 1/2 cups of water
  • Fresh parsley for garnish (optional)
  • Parmesan cheese for garnish (optional)


  1. Combine all the ingredients (except water and parsley and cheese garnish) in a large chef's pan ( or a large deep skillet with a lid). Add water and stir well so all the ingredients are covered with water. Cover the pan, place it over the stove and bring to a boil
  2. Once it comes to a boil, uncover and cook over high heat for 9-11 minutes or until the pasta is done, stirring constantly with tongs to make sure everything cooks evenly
  3. Garnish with parsley and Parmesan cheese before serving if using.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Entree
  • Cuisine: Kosher / Vegan

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