Gluten Free Vegetable Pasta
|Corn spaghetti/Rice spaghetti||12 Ounce (1 Package)|
|Olive oil||2 Tablespoon|
|Butternut squash||12 Ounce, peeled and cubed (1 Package)|
|Yellow onion||1 Small, chopped|
|Garlic cloves||3 , minced|
|Vegetable stock||1⁄2 Cup (8 tbs)|
|Almond milk||1⁄2 Cup (8 tbs)|
|Chopped basil||1 Cup (16 tbs) (A Handful)|
|Toasted walnuts||3 Tablespoon|
In a large skillet, warm a few glugs of olive oil in the pan. Add the onion, butternut squash and salt and pepper and saute for 5 minutes. Add the garlic to the pan and saute for another 3-4 minutes until the squash become somewhat tender. Add the vegetable broth, bring to a simmer, cover and allow to cook for 5-8 minutes. You want the squash to become very soft.
Transfer the squash to a blender and add half the almond milk and a pinch of nutmeg and puree.
Bring a large pot of water to a boil. Add the pasta and cook until tender. About 8-10 minutes.
Transfer the squash back to the pan and re-heat. Add basil and some more almond milk, if needed. It all depends on what kind of consistency you like your pasta sauce. Taste and add salt and pepper if needed. Add the cooked pasta into the pan and stir together.
Serve with a sprinkle of toasted walnuts on top for an added crunch.
Calories 724 Calories from Fat 370
% Daily Value*
Total Fat 43 g66.1%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 2.1 mg0.7%
Sodium 608.7 mg25.4%
Total Carbohydrates 79 g26.3%
Dietary Fiber 12.5 g50.1%
Sugars 24.8 g
Protein 15 g30.7%
Vitamin A 374.4% Vitamin C 88.3%
Calcium 24% Iron 32.5%
*Based on a 2000 Calorie diet