I've been traveling this week and, as much as I like being there? I certainly don't enjoy the traveling part. So, when I get home, I'm absolutely looking for as much comfort food as I can muster. I'm also looking for simple meals that take as little time and effort as possible, while also being incredibly filling. The other day I tossed everything that I had on hand into a pot of Lentils w/ Kabocha Squash, Potatoes, & Ginger, & Tamari. Which was absolutely delicious. Although I like to mix things up when it comes to leftovers. I don't particularly like eating the exact same thing every day. A few quick tweaks, though, can make everything new and fun. Today is no exception with this squash pasta.
Even though I don't entirely feel in the mood for cooking today. It takes no time at all to boil pasta, though, and adding a bit of cheese brings new life to any dish. Fresh mozzarella is a great cheese to add. You could easily opt for a white cheddar or even a gruyère. Fresh mozzarella has a very subtle flavor, though, and tends to pair well with a wide variety of dishes. I just broke up a couple of pieces and stirred it together on the stove with a handful of lentils.
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Variations of Squash Pasta
I'm perpetually looking for simple meals that don't take too much time or effort to toss together. Pasta is a great go-to for when you want something hearty, without putting that much effort into it. Although I'm perpetually tossing everything that I have on hand into something new and interesting. It makes leftovers slightly more exciting. I'm pretty fond of making one big dish at the beginning of the week and finding all of the rest of the things that I can do with it later on.
This squash pasta consists of fresh mozzarella, kabocha squash, potatoes, carrots, ginger, carolina reapers, and green lentils with tamari and rice vinegar with rigatoni. It's a hodgepodge of leftovers melted together with a hefty amount of cheese. Although you can easily mix and match what you have on hand or your own favorite produce.
Prepare Lentils w/ Kabocha Squash, Potatoes, & Ginger, & Tamari. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
Cook Pasta
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
Remove the pasta from the water and set aside.You may want to stir it occasionally to keep the noodles from sticking together.
Cook Sauce
Add all of the ingredients to a saucepan and simmer on medium-low for about 5-10 minutes, or until the lentils have heated and the cheese melts together.
Add rigatoni and stir to combine. Serve immediately.
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