Barilla® Whole Grain Spaghetti With Curried Butternut Squash Sauce And Quinoa-Falafel Balls

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Spaghetti and meatballs go meatless; a new twist on the traditional dish. Using whole grain Barilla pasta, and whole ingredients like butternut squash, almonds, olive oil, chick peas, and quinoa, this make-over dish is rich in vitamin A, folate, riboflavin, niacin, and is a good source of fiber while providing no cholesterol or saturated fats. Recipe from Executive Chef John Graziano of Valley Hospital, New Jersey


  • 3 lb. Barilla Whole Grain Spaghetti
  • 6 lb. 1-inch cubes butternut squash
  • 3 oz. olive oil
  • 1 1/8 cups curry powder
  • 3 qt. low-sodium vegetable broth or stock
  • 9 oz. unsweetened coconut milk
  • 6 Tbsp. organic almond butter
  • 2 Tbsp. white pepper
  • 2 Tbsp. kosher salt
  • 2 1/4 lb. drained and rinsed canned chick peas
  • 1 1/2 cups chopped fresh mint
  • 1 1/2 cups chopped fresh parsley
  • 6 Tbsp. minced garlic
  • 6 Tbsp. minced onion
  • 3/4 cup organic tahini
  • 6 juiced lemons
  • 2 Tbsp. kosher salt
  • 2 Tbsp. white pepper
  • 3 oz. extra-virgin olive oil
  • 4 1/2 lb. cooked quinoa
  • 2 1/4 cups whole wheat flour
  • 3 oz. extra-virgin olive oil
  • 1 1/2 lb. defrosted baby sweet peas
  • 3 cups toasted almonds


Step 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.

Step 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.

Step 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

Step 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.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Rotini
  • Whole Grain Spaghetti
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 770
Calories from Fat 297
% Daily Value*
Total Fat 33g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 0mg
Sodium 1672mg
Total Carbohydrate 105g
Dietary Fiber 17g
Sugars 9g
Protein 23g

Vitamin A 101%
Vitamin C 61%
Calcium 20%
Iron 45%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.