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Butternut Squash Macaroni

Butternut Squash Macaroni

Yield: 5
Author: Ashley Contreras
Prep time: 20 MCook time: 10 MTotal time: 30 M

Ingredients:

  •  1 Bag of Bentilia's Green Lentil Macaroni
  •  ½ Butternut squash
  •  2 Garlic cloves, roughly chopped
  •  1 Tsp red pepper + more for topping
  •  1 Tsp salt
  •  1 Tsp pepper
  •  ½ Cup coconut milk
  •  Crushed almonds or pine nuts

Instructions:

  1.  Prepare the sauce by peeling the butternut squash, removing seeds and cubing the meat.
  2.  Boil the cubes in water until softened. Drain and place back in the pot with garlic. 
  3.  Using a hand mixer, begin to puree the squash. 
  4.  Add in your coconut milk and continue to mix with hand mixer until no chunks are remaining. 
  5.  Sauce should be smooth and not too thick (you can add additional coconut milk to thin it out if needed). 
  6.  Add red pepper, salt and pepper to taste. 
  7.  Cook pasta according to package directions, drain and then toss in your sauce. 
  8.  Plate the pasta and add nuts on top. Serve hot.
  9.  Eat up before it's all gone!

Calories

179.55

Fat (grams)

9.25

Sat. Fat (grams)

4.64

Carbs (grams)

19.73

Fiber (grams)

4.62

Net carbs

15.11

Sugar (grams)

1.51

Protein (grams)

6.57

Sodium (milligrams)

471.60

Cholesterol (grams)

0.00
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