Vegetarian comfort food at its finest, this versatile pasta dish comes together quickly and makes a complete (and completely delicious) meal in and of itself. Meat-eaters can add chicken; vegetarians will love it just the way it is.
Salt and pepper
3/4poundfiori pastacan also use penne or another short tubular pasta
1small yellow onionminced (about 1 cup)
1/2stalk celerydiced small (about 1/4 cup)
2carrotsdiced medium (about 1 cup)
1/4small butternut squashdiced medium (about 1 cup)
1large clove garlicminced (about 2 teaspoons)
Additional kosher salt plus freshly ground black pepper to taste
If including chickenalso add ...
1/2cupdicedcooked chicken per serving (we use store-bought rotisserie chicken or rub boneless, skinless chicken breasts with olive oil, salt and pepper and grill them until cooked through)
Place a large pot of salted water over high heat and bring to a boil. Cook pasta to al dente, per package instructions. Drain and set aside.
Meanwhile, in a large saute pan, melt butter over medium heat. Add onion, celery, carrots, and butternut squash and cook until onion is translucent and the rest of the vegetables are tender, about 7 minutes.
Add garlic, thyme, and 1/2 teaspoon salt and saute for another minute, stirring frequently.
Sprinkle in flour and cook, stirring constantly, for one minute. Continuing over medium heat, slowly add broth, stirring constantly, and bring to a boil. Reduce heat to medium-low and simmer until the mixture thickens, stirring frequently, about 5 minutes.
Stir in pasta and peas.
Taste and add additional salt along with freshly ground black pepper, to taste.
To add meat, scoop about 1 1/2 cups pasta mixture to a separate pan over low heat. Gently mix in 1/2 cup diced, cooked chicken per serving and cook until the entire mixture is heated through.