{"id":9147,"date":"2019-10-31T09:57:40","date_gmt":"2019-10-31T09:57:40","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=9147"},"modified":"2021-05-24T15:14:35","modified_gmt":"2021-05-24T15:14:35","slug":"pasta-squash-beans-sundried-tomatoes","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=9147","title":{"rendered":"Pasta with squash, beans, and sundried tomatoes"},"content":{"rendered":"<h4>Pasta with squash, beans, and sundried tomatoes<\/h4>\n<div id=\"root\">Loading&#8230;<\/div>\n<p><script>\n        (function (w, d, s, o, f, js, fjs) {\n            w['BuildBubbles-Audio-Player'] = o; w[o] = w[o] || function () { (w[o].q = w[o].q || []).push(arguments) };\n            js = d.createElement(s), fjs = d.getElementsByTagName(s)[0];\n            js.id = o; js.src = f; js.async = 1; fjs.parentNode.insertBefore(js, fjs);\n        }(window, document, 'script', 'w1', 'https:\/\/vasinl124.github.io\/buildbubbles-audio-player-widget\/build\/widget.js'));\n        w1('init', { targetElementId: 'root' });\n        w1('episodeid', { id: '60181c5295c29e0017981769', center: true });\n    <\/script><\/p>\n<p>An original recipe, rich in vegetables, tasty and simple to prepare.<br \/>\nPasta with squash, beans and sundried tomatoes is a tasty and inviting first course, perfect for the cold season. The addition of sage and bay leaves help make the beans more digestible.<\/p>\n<p>This recipe is #vegan #vegetarian #lactosefree<\/p>\n<h4>Pasta with squash, beans, and sundried tomatoes<\/h4>\n<h5>Ingredients for 4 people:<\/h5>\n<p>small-shaped pasta 200 gr. (we used \u201ctubetti\u201d but other types such as elbow macaroni are good)<\/p>\n<p>pre-cooked borlotti beans 350 gr. (approximately one can, after draining)<\/p>\n<p>pre-cleaned squash 250 gr.<\/p>\n<p>small potatoes 2 (or 1 large)<\/p>\n<p>sundried tomatoes in oil 3<\/p>\n<p>garlic 1 clove<\/p>\n<p>a sprig of fresh parsley<\/p>\n<p>bay leaf 1<\/p>\n<p>sage leaf 1<\/p>\n<p>rosemary optional<\/p>\n<p>chili pepper optional<\/p>\n<p>extra virgin olive oil (4 teaspoons)<\/p>\n<p>vegetable broth 1 liter (also prepared with the stock cube)<\/p>\n<p>salt and pepper<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_ingredients.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9148 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_ingredients.jpg\" alt=\"Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_ingredients\" width=\"300\" height=\"223\" \/><\/a><\/p>\n<p>Equipment<br \/>\nChopping board, knife, large sauce-pan, small saucepan, ladle.<\/p>\n<p>Preparation<br \/>\nIn a large saucepan fry the whole garlic with the extra virgin olive oil, add the bay leaf and the sage leaf (and the chilli pepper if you are using it). Remove the garlic.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_leaves_garlic_oil.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9149 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_leaves_garlic_oil.jpg\" alt=\"Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_leaves_garlic_oil\" width=\"300\" height=\"267\" \/><\/a><br \/>\nClean, peel and cut squash and potatoes into small dices.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_potatoes_and_squash.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9150 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_potatoes_and_squash.jpg\" alt=\"Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_potatoes_and_squash\" width=\"300\" height=\"244\" \/><\/a><br \/>\nAdd the diced squash and potatoes, and let them cook on a low heat for about 10 minutes, sprinkling with a couple of ladles of hot vegetable stock (or with hot water if you don&#8217;t have the stock).<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_sauce_pan.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9151 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_sauce_pan.jpg\" alt=\"Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_sauce_pan\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Meanwhile, wash and chop the parsley.<br \/>\nWhen the squash and potatoes are soft, crush about half of them in the pan with a fork.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_fork.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9152 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_fork.jpg\" alt=\"Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_fork\" width=\"300\" height=\"224\" \/><\/a><br \/>\nAdd beans, sundried tomatoes cut into thin strips, and about half the chopped parsley. Cook for a few minutes and season with salt and grounded pepper.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_stock.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9153 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_stock.jpg\" alt=\"Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_stock\" width=\"300\" height=\"224\" \/><\/a><br \/>\nPour the pasta directly into the saucepan and cover with the remaining vegetable stock so that the liquid barely covers all of the pasta. Cover with a lid and cook according to the cooking time suggested on the pasta package. Stir often and add liquid if it becomes too dry.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_cook_pasta.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9154 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_cook_pasta.jpg\" alt=\"Pasta_squash_beans_sundriedtomatoes_taste_with_gusto_cook_pasta\" width=\"300\" height=\"224\" \/><\/a><br \/>\nStir to mix all the ingredients well.<br \/>\nSprinkle with chopped parsley, a drizzle of extra virgin olive oil, and serve!<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/300_bf_1_Pasta_pumpkin_beans_sundriedtomatoes_taste_with_gusto.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9155 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/10\/300_bf_1_Pasta_pumpkin_beans_sundriedtomatoes_taste_with_gusto.jpg\" alt=\"300_bf_1_Pasta_pumpkin_beans_sundriedtomatoes_taste_with_gusto\" width=\"300\" height=\"250\" \/><\/a><\/p>\n<p>Tips<br \/>\nIf you use dried beans you will have to soak them in cold water for about 8 hours or over-night. Then rinse, pour in a pot with cold water and cook them for about 1 hour and a half (or for less if you use a pressure cooker).<br \/>\nYou can use either borlotti and cannellini beans. If you are not a vegetarian, you can add diced bacon or strips of prosciutto to the saut\u00e9ed oil, garlic, bay leaves and sage. You can replace the aromatic herbs with others as you like, but we recommend the use of bay leaves, even dry, to make the beans more digestible.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta with squash, beans, and sundried tomatoes Loading&#8230; An original recipe, rich in vegetables, tasty and simple to prepare. Pasta with squash, beans and sundried tomatoes is a tasty and inviting first course, perfect for the cold season. The addition of sage and bay leaves help make the beans more digestible. This recipe is #vegan [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":9158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-9147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9147"}],"version-history":[{"count":13,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9147\/revisions"}],"predecessor-version":[{"id":10788,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9147\/revisions\/10788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/9158"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}