'Pappardelle' with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle is a wide ribbon pasta. If a vegan version exists, alas, I could not find it. Bionaturae - one of my go-to organic pasta brands - does make a pappardelle, but it contains eggs, which is traditional. Fettuccine is your next closest bet, so use that instead.

First, though, combine 2 cups cubed butternut squash in a bowl with a tablespoon balsamic vinegar, a teaspoon olive oil and 1/8 tsp. salt, tossing to coat. Arrange in a single layer on a baking sheet coated with cooking spray and bake at 475 degrees for 25 minutes, stirring occasionally.

Meanwhile, melt a teaspoon and a half vegan butter (such as Earth Balance) in a small skillet over medium heat. Add 1 tablespoon pine nuts, a teaspoon and a half chopped sage, and one minced garlic clove. Saute 3 minutes, stirring occasionally.

At the same time, cook 4 ounces of the pasta according to package directions. Drain the pasta, reserving a teaspoon and a half of the cooking liquid.

Combine the pasta, the reserved liquid, the squash mixture and the pine nut mixture in a large bowl. Add 1 cup trimmed arugula, another 1/8 tsp. salt, 1/4 tsp. black pepper, and 1/4 cup grated vegan cheese (such as the mozzarella block from Galaxy Foods) in place of Asiago. Toss to combine and serve immediately.

The yield is 3 servings of about 2 cups, each of which is 270 calories.

Cost:
butternut squash $2.99
fettuccine $1.99
sage $2.99
arugula $2.50