Sunday, April 11, 2010

Pasta with Broccoli Rabe, Butternut, and Sausage

I saw broccoli rabe at Whole Foods yesterday when I ran in for a quick trip and I was excited to see it since it is rare around here. It was floppy looking, but I decided to try to find a good bunch anyway.  I added it to the weeks menu in my head for the next day's shopping trip (worrying that it wouldn't be there when I went back today).  Of course, I went today and it was nowhere to be seen.  So, I asked and luckily they had some in the back... and it was beautiful!


I found this recipe on Food TV, but of course I had to make some adjustments to make it vegan.


Here is the modified version:

Pasta with Broccoli Rabe, Butternut, and Sausage

* 2 cups butternut squash, cut into 1/2-inch dice
* Extra-virgin olive oil
* Kosher salt
* pepper
* 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds
* 1 Apple Sage Field Roast Vegan Sausage, cut into 1/2-inch dice
* Pinch crushed red pepper
* 1 clove garlic, minced
* 2 cups pasta (I used wacky mac - see pic below)
* 1/2 cup vegan Parmesan (I used Parmezano Sprinkles from the Uncheese Cookbook)
* 1/4 cup green pumpkin seeds, toasted

Preheat oven to 375 degrees F.

Toss the pumpkin with olive oil salt and pepper and place in a single layer on a sheet tray and bake in the oven until soft, about 30 minutes. Remove from oven and reserve.

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.

Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.

Get 3/4 cup of the broccoli rabe water for use below before boiling pasta.

Add the pasta to the reserved boiling broccoli rabe water and cook until the pasta is al dente. Before draining the pasta, reserve 1/2 cup of the pasta cooking water (yep, you'll need a second measuring cup). Drain, rinse, and set aside.

Coat a large saute pan with olive oil and add the vegan sausage, garlic, and crushed red pepper. Bring the pan to a medium heat and cook the sausage until browned. When the sausage is browned add the roasted squash and 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half.

Add the pasta to the pan with the sausage and squash. Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta. Drizzle with olive oil and sprinkle with the vegan parmesan. Toss or stir vigorously.

Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.

Here is a pic of the butternut before baking because it is so pretty:


And a pic of the pasta because it's wacky: