Braised Winter Vegetable Pasta

Braised Winter Vegetable Pasta

Ingredients:
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, chopped fine
2 tbs chopped fresh sage (or 2 tsp dried, if you don’t have fresh)
1 tsp ground coriander seed
4 cups vegetable broth
1 cup white wine
8 ounces (about 2 cups) whole-wheat pasta
2 cups cauliflower, chopped or torn into bite-size florets
2 cups butternut squash, chopped into bite-size cubes
1/4 tsp salt
1/4 tsp freshly ground black pepper, or to taste
12 ounces frozen lima beans
Method:

• Begin by heating the oil in a Dutch oven (if you have one) or stock pot. Once it’s hot, add the onions, garlic, and sage (if you’re using fresh sage). Saute over medium until softened, 4 minutes.
• Add in the vegetable broth and wine. Bring to a boil over medium-high.
• Peel and chop the butternut squash. It can be hard to work with if you don’t have a very sharp knife.
•  Cut off the top and slice the butternut squash in half into two cylinders.
•  Steady the cylinder on your cutting board, and peel from top to bottom with your knife. From there, you can pretty much cube it like a potato.
• Add the cauliflower, squash, salt, pepper, coriander, (and sage, if you are using dried). Cook for 7 minutes, stirring occasionally.
• Add the pasta and cook for 4 minutes.
• Add the lima beans and cook for an additional 5 minutes, or until everything is tender and most of the liquid has absorbed.