Haha. Well now. Doesn’t THAT sounds appetizing? Don’t be fooled, it was actually pretty good. I got the idea from this recipe, and also this recipe, which uses pureed chickpeas as a pasta sauce. It’s weird how we only think of putting pureed tomatoes on pasta. And I don’t know, maybe we should keep it that way. Depends on what you think of this concoction. This recipe used the squash, onion, and garlic from my CSA share.
2 tbs olive oil, divided
1/2 lb frozen shrimp (Mine were de-veined, but not peeled)
salt and pepper
1/2 large onion, diced
1/2 bell pepper, diced
1 tbs fresh garlic, minced
1 cup roasted squash (mines was already roasted)
1/4 cup water
1 tsp veggie bouillon paste (I use this stuff, its awesome) OR 1 cube, if you like things square.
1/4 cup nonfat plain Greek yogurt
Whole wheat spaghetti
2 green onions, minced
2 tbs fresh parsley, minced
- Preheat oven oven to 425 degrees.
- If shrimp are unpeeled, peel them. Toss with 1 tbs olive oil, and salt and pepper to taste. I threaded them onto wooden skewers, but you could also just put them on a baking sheet. Stick them in the oven for 7-10 minutes, depending on how big they are. They are done when they are completely opaque. Check them often. You don’t want them rubbery, now.
- Meanwhile, bring a big pot of water to boil. Cook pasta according to instructions.
- While pasta and shrimp are cooking, saute the peppers, onions and garlic in 1tbs of olive oil in a medium sauce pan over medium heat until soft.
- Add the squash, water and bouillon. Mix together and cook until heated. If your bouillon is in cube-form, you’ll want to wait until that dissolves, smarty pants.
- Using an immersion blender, puree the whole darn thing.
- Stir Greek yogurt into the sauce. You want the consistency of regular pasta sauce. If its too thick, add a little water until it looks like something you’d put on noodles.
- Add salt and pepper to taste.
- Around this time, your pasta and your shrimp should also be done. Drain the pasta, then add the squash sauce to the pasta. Garnish with the parsley and green onions. Serve with the shrimp.