Tonight’s dinner was at Little Man’s Christmas meal request. He loves pasta. He would eat it at every meal if I would let him. His request was actually only one word, “Pasta!” He did not care what kind of sauce as long as there was pasta involved.
For tonight, I modified my Vegan Butternut Squash Sauce slightly. The additions make the meal no longer vegan, but I can live with that. I had the butternut squash cooked and pureed in the freezer, so the meal came together quickly. The swiss chard was also already in my freezer from my garden this fall. I didn’t have any fresh basil on hand, so I used dried instead. It really does make a difference, but dried is better than nothing.
I really like this meal better with ground pork, but the grocery store was out when I was shopping. Turkey is my second choice. Just be sure to get the higher fat percentage turkey, or the meat will be too dry for my taste.
One batch Butternut Sauce, prepared ahead of these instructions
2-3 Tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
1/2 tsp fennel seeds
1 tsp dried thyme
1 tsp salt, to taste
1 lb ground turkey (or pork)
Fresh or frozen swiss chard (or spinach), to taste
1.5 lbs gluten free spiral pasta, cooked
Start a pot to boil and cook the pasta according to package instructions.
In a skillet, heat the olive oil over medium heat. Add the garlic, onions, fennel, thyme, and salt. Sautee about five minutes.
Add the ground meat and cook thoroughly.
Add the swiss chard. Wilt if fresh, and warm if frozen.
Pour in the butternut sauce and warm throughout.
Pour the sauce over the cooked pasta and serve with a side salad if desired.