chickpea casarecce
Photo Credit: Chef Lorenzo Boni

Chickpea Casarecce with Veggies


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chickpea casarecce

Chickpea Casarecce with Veggies

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dinner
Keyword: barilla, barilla pasta, chickpea pasta, gluten-free, vegetarian
Servings: 4
Author: Chef Lorenzo Boni


  • 1 box Barilla® Chickpea Casarecce
  • 2 cups butternut squash cubed
  • 4 tablespoons extra virgin olive oil divided
  • 2 cups veggie broth
  • 1 cup leeks sliced
  • 5 leaves sage
  • 2 cups broccoli florets
  • Sweet paprika to taste
  • Salt to taste


  • Bring a large pot of water to a boil, cook pasta according to package directions reserving ½-cup pasta cooking water.
  • In a skillet sauté squash with half the olive oil for three minutes, stir in broth and simmer until thoroughly cooked.
  • Let cool down and process in a blender until smooth. Set aside.
  • Meanwhile in a skillet heat remaining olive oil with sage leaves, leeks and paprika, sauté three minutes, stir in broccoli, ½-cup pasta cooking water, season with salt and sauté for three more minutes.
  • Stir in butternut sauce and simmer together for one minute. Discard sage.
  • Drain pasta and toss with veggie mixture and sprinkle with paprika before serving.
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