Colorful Fusilli With Squash & Beans

What: A colorful pasta dish using our new favorite product, Eden Organic Vegetable Spirals (Multi Colored Fusilli), and a pantry staple, Westbrae Organic Beans (the salad mix variety but any type will do). We love Westbrae because the cans are BPA free.

When: Pasta is our go-to because our little guy loves it all the time. At 15 months, I think he prefers things he can grab with his little hands, and the fun shapes (remember how you used to love wagon wheels?) and colors don’t hurt either.

Why: Because MULTI COLORED SWIRLY PASTA without the nasty artificial colors (Eden uses natural coloring such as Beet and Carrot Powder).

How: Make the pasta ahead, crack a can of beans, chop some cheese up and, if you can, buy time-saving ready peeled Butternut Squash (but any squash or root veg will do). Chop it small and boil it for 9 minutes. Drain and add to the dish!

Colorful Fusilli With Squash & Beans

4-5    Six Ounce Servings


1/4 Butternut Squash, cut into 1/2 inch pieces

1/2 Lb Multicolor Fusilli or other colorful spiral Pasta, we prefer Eden Vegetable Spirals

4 Ounces Mozzarella Cheese, cubed

1/2 Can Mixed Salad Beans, such as Westbrae

2 Tablespoons Organic Butter, melted (optional)


Method: IMG_6345

Add the chopped Butternut Squash to a pot of water and bring to a boil. Allow to cook about 9 minutes until the bite-sized pieces are quite tender. This can be done in advance.

Next, prepare Pasta according to package  instructions. (Eden brand recommends cooking 8-10 minutes, and I feel 8 is ideal if you prefer it slightly toothy (as my little guy does).

Open the Beans and rinse them briefly under water. Mix Squash, Beans, Pasta, and chopped Mozzarella in a bowl. Toss with a little melted Salted Butter OR add a few pinches of Salt.


This will keep in the fridge up to 3 days.



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