Tonight’s dinner is a carton of butternut squash soup. While less exotic than black bean pasta or spicy kelp noodles, a quick-and-easy soup is a blessing on busy weeknights. But, this recipe takes easy and convenient up a notch with quick-cooking chickpea fusilli pasta and fresh toppings. In fifteen minutes time, you get a hearty dinner that’s tasty and nourishing.
Sprinkle of sesame seeds
1 cup bean sprouts or pea shoots
Dash of cayenne pepper or 1/4 tsp. red pepper flakes
Handful of arugula leaves or fresh parsley
- Cook pasta according to package directions. Drain and set aside.
- In large, clean pot, add butternut squash soup and water; bring to boil. Add salt, garlic salt, liquid aminos and sesame seed oil. Simmer for a few minutes.
- Add cooked fusilli to pot, along with toppings.