Whole Wheat Pasta with Braised Winter Squash & Greens
Submitted by happyzhangbo
Whole wheat penne tossed with braised butternut squash, kale, crispy smoked tofu, and Parmesan. A hearty, low-fat winter pasta that’s on the table in under 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
42 minThis is what weeknight cooking should look like when the weather turns cold: warm, filling, and packed with good stuff.
Cubed smoked tofu gets browned until the edges go crispy, then butternut squash and kale braise in vegetable broth until they’re meltingly tender.
Toss everything with whole wheat penne and a generous handful of grated Parmesan, and you’ve got a bowl of food that hits every note: smoky, sweet, earthy, and salty.
A pinch of red pepper flakes running through it all keeps things lively without bringing real heat.
It’s low-fat, high-fiber, and satisfying enough that even the skeptics at the table won’t miss the meat.
Variations
- Swap the greens: Collards, Swiss chard, or mustard greens all work in place of kale. Just adjust cooking time since collards take a bit longer.
- Add white beans: Toss in a drained can of cannellini beans with the squash for extra protein and creaminess.
- Skip the tofu: Crispy pancetta or browned Italian sausage make a non-vegetarian version that’s equally satisfying.
Kitchen Tips
- Brown the smoked tofu until it’s genuinely crispy on the outside. That texture contrast against the soft squash is what makes this dish sing.
- Cut your butternut squash into even ¾-inch cubes so everything cooks at the same rate. Uneven chunks mean some are mushy while others are still crunchy.
- Cook the pasta a minute short of al dente before tossing it with the squash mixture. It’ll finish cooking in the residual heat and absorb more flavor.
Ingredients
Directions
Bring a large pot of water to boil for cooking pasta.
Add oil in a large nonstick skillet over medium heat.
Stir in smoked tofu and cook, stirring, until lightly browned, about 4 minutes.
Transfer to a plate and set aside.
Stir onion into the pan, cook, stirring often, until softened and golden, about 3 minutes.
Stir in garlic and crushed red pepper, cook, stirring, for about 40 seconds to 1 minute.
Return the tofu to the pan and add broth and squash, bring to a simmer.
Cover and cook for 10 minutes.
Stir in greens and cook until immerse.
Cover and cook until the squash and greens are tender, 4 to 6 minutes.
At the same time, cook pasta until just tender, about 9 minutes according to package directions.
Drain and return to the pot.
Stir in the squash mixture, Parmesan, salt and pepper to taste.
Toss until evenly coated.
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