Noms: Chickpea Pasta w/ Butternut Sauce, Spicy Sausage, and Baby Spinach


erfect anytime of year, but especially comforting when it's cold AF outside 🥶 I've been slightly obsessed with Banza Chickpea Pasta, but feel free to use your favorite kind! Everyone knows how much I LOVE spice, so I use hot Italian sausage which is a great balance to the light sweetness of the butternut squash. 🌶 On the other hand, everyone knows how much I HATE vegetables like spinach, but you know it'sgood for you blah blah blah. So, when you're able to hide it behind big bold flavors, that's my kind of veggie party!


  • 11 oz 4 links spicy chicken or pork Italian sausage - if you're not into spice, regular sausage will work, too.
  • 1 lb butternut squash, peeled and diced
  • 1 tbsp unsalted butter
  • 10 oz pasta
  • 1/4 cup shallots, minced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 2 tbsp fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin
  • kosher salt and freshly ground black pepper, to taste


  • Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth. If you're next-level and have an immersion blender that will work, too!
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
  • Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. It's something I always see the chefs do on Food Network!
  • Add handfuls of baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
  • Serve with additional parmesan cheese on the side if desired. Because cheese is life.

What I love about this recipe is that it's fully customizable to your tastebuds using fresh seasonal ingredients. A huge part of eating well is making sure your body gets nutrients from trying new things. Try this out and let me know what you think!

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