Barilla Whole Grain Spaghetti With Curried Butternut Squash Sauce And Quinoa-Falafel Balls
1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
2, To make the sauce: Toss the squash cubes with 3 oz. of the oil. Add the curry powder and toss. Spread the squash on a sheet pan and roast at 350 degrees until golden brown. In batches, puree the squash, broth, coconut milk, and almond butter until smooth. Season with the salt and pepper. Cover and refrigerate until needed.
3, To make the falafel balls: In batches in a food processor, pulse until chunky the chick peas with the mint, parsley, garlic, onion, tahini, lemon juice, salt, pepper, and extra-virgin olive oil. In a large bowl, add the chunky mixture to the quinoa and toss with the flour to combine. Make 1-ounce balls of the mixture, for 120 total. Cover and refrigerate until needed
4. For each serving, to order: Reheat 1 cup pasta in simmering water. Meanwhile, saute 5 falafel balls in a hot pan with 3/4 tsp. oil until they are golden brown. Bring about 1 cup squash puree to a simmer. Drain and add the reheated pasta. Add 1 oz. peas and heat through. Plate the pasta with the browned falafel balls and top with 2 Tbsp. almonds.