Orecchiette with butternut squash and beyond burger meatballs

INGREDIENTS

• ½ tsp black pepper
• ½ tsp salt
• 3 cups butternut squash
• 1 Ib orecchiette
• 1 Ib meatless burgers patties
• 3 tbsp breadcrumbs
• 1 vegan egg
• ½ cup vegan cheese
• ½ tsp chili pepper flakes
• 1 tbsp olive oil
• 3 tbsp plant-based butter
• ¼ bundle sage
• ¼ cup vegetable broth

TOOLS

• 1 knife
• 1 saucepan
• 1 colander
• 1 bowl
• 1 spoon
• 1 pan
• 1 skillet
• 1 serving plate

Peel butternut squash, cut in half and remove the seeds, then chop into cubes.

Put the cubed butternut squash in a pan and heat it. Cook for 5 minutes, stirring occasionally with a spoon to get roasted butternut squash.

Heat 4 cups of water in a saucepan. Put orecchiette, an eighth tsp of salt, and boil for 9 minutes until the pasta is cooked.

Drain cooked pasta in colander.

Dice vegan cheese and stem sage.

Put meatless burgers patties in a bowl. Stir in breadcrumbs, 3/4 tsp salt, black pepper, vegan egg, chili pepper flakes, and vegan cheese in the bowl with a spoon to get a beyond beef mixture.

Form beyond beef mixture into 4 oval shaped balls.

Heat olive oil in a skillet, add beyond balls and cook it for 5 minutes.

Turn the balls with a spoon.

Cook the beyond balls for 5 more minutes to get cooked meatballs.

Transfer cooked beyond balls to serving plate.

Add plant-based butter and sage leaves to the skillet. Stir with a spoon for 3 minutes to get buttery sage leaves.

Transfer the buttery sage leaves to a serving plate.

Put vegetable broth in a skillet, add roasted butternut squash, a quarter cup of vegan cheese, an eighth tsp of salt, and an eighth tsp of black pepper. Stir in drained pasta with a spoon for 2 minutes to get a cooked pasta veggies mixture.

Transfer the cooked pasta and veggies mixture to a serving plate.

It’s ready to be served !