This fall pasta is filled with roasted butternut squash and broccoli rabe, tossed in a creamy almond butter sauce and topped with a garlic cracker crumble.
2 1/2cupscubed butternut squashcut into about 1/2 inch cubes
1bunch broccoli rabeends trimmed
2tablespoonsextra virgin olive oil
1/2teaspoonred pepper flakes
salt and pepper
8ounceswhole wheat spaghettisoba noodles would also be a great substitution
1ounceCrunchmaster multi-seed crackerscrushed into a crumble consistency
1/2tablespoonbutter
1/2teaspoonminced garlic
For the almond butter sauce
1/3cupcreamy almond butter
3tablespoonssoy sauce/tamari
2tablespoonsrice vinegar
1 1/2tablespoonsmaple syrup/honey/agavesweetener of choice
1tablespoonminced garlic
1teaspoongrated ginger
1/4teaspoonred pepper flakes
reserved pasta water as needed
Instructions
Preheat oven to 425 degrees.
Toss butternut squash with 1 tablespoon of the olive oil and spread out on a baking sheet in a single layer. Season with salt and pepper and roast for about 15 minutes until softened and just starting to turn golden brown around edges.
Add broccoli rabe to the baking sheet. Drizzle with remaining olive oil, season with the red pepper flakes and more salt and pepper. Toss everything until combined and return baking sheet to the oven for another 10 minutes until broccoli rabe is roasted and stems have softened.
While vegetables roast, bring a large pot of salted water to a boil.
While water comes to a boil, whisk all the ingredients for the sauce together in a small bowl.
Add the pasta to the boiling water and cook according to package directions until al dente.
While pasta cooks, add butter and garlic to a small skillet over medium heat.
Once butter has melted, add crushed crackers to the skillet, toss to combine and cook, stirring frequently for 2-3 minutes until fragrant and slightly toasted. Remove from heat and set aside.
Drain the pasta once cooked reserving a cup of the cooking liquid.
Return cooked pasta to the pot it cooked in. Add the almond butter sauce to the pot and toss to combine. Add reserved pasta water as needed to thin the sauce out (I used a few tablespoons).
Add the roasted butternut squash and broccoli to the pot and gently toss to combine.
Serve the pasta immediately and top with the cracker crumble.