Coconut & Butternut Pasta Casserole

By devogirl

The squash almost seems cheesy (a good way to sneak in veggies for those who may have trouble fitting in all the recommended servings). Plus, the healthy vitamins, minerals, and fiber of squash certainly trumps the nutritional profile of cheese. When combined with chickpeas and durum wheat shells, the stats of this vegan dish are beyond impressive – all macronutrients accounted for.

Ingredients

• 1 butternut squash, chopped
• 1 1/2 cup pasta shells (dry)
• 1 can (15 oz.) chickpeas
• 1 cup coconut water
• 1/2 cup coconut flour
• salt (to taste)
• note: I may add in broccoli next time for a contrasting color/texture

Preparation

Step 1

1. Dice butternut squash and put in slow cooker with coconut water. Cook for 4 hours. (low?)

(you could freeze the squash at this point to use again later)

2. After a couple hours the frozen puree will begin to puree. Then add chickpeas and coconut flour and let it cook for another hour. The flour thickened up the squash and absorbed the excess liquid perfectly.

3. Add pasta.