I have a new love of quinoa pasta. What a great substitute for my normal whole wheat pasta.
Ingredients:
1 (1lb) box quinoa noodles, any shape or whole wheat
1 (2lb) butternut squash
1 onion
olive oil
sea salt and pepper
10 oz goat cheese
1 cup coarsely chopped walnuts
1/3 cup finely graded parmesan
Directions:
Peel and dice butternut squash into 1/2-3/4 inch cubes (dispose of seeds).
Dice onion into large 1/2 inch pieces
Drizzle onion and squash with olive oil and place on cookie sheet. Bake 40-45 min at 425 degrees.
Turn squash and onion half way through the cooking time.
When done, set aside.
Toast walnuts on a cookie sheet at 350 degrees for 6 min.
While squash is cooling, cook your noodles as directed. Then drain, reserving 1-2 cups of the pasta water.
In a large bowl, combine the onion, squash, crumbled goat cheese and toasted walnuts.
Stir until the goat cheese has coated all of the ingredients. Add the pasta water a little at a time until it is very creamy.
Add salt and pepper as needed and sprinkle parmesan cheese on top before serving.
We love this salad warm, but it can be served cold too. I'm known for eating the leftovers without warming it up.
