Finally I get this post to you. Everyday of the last 10 days I have been sitting at my computer (when I am not working) and deciding that i will write this post once I have completed all the essential work that I need to so, then by the time that is done I have no time or energy to write the post. So today I am keeping my focus and getting this done before I finish some other bits off.
The recipe today is one I actually prepared some time ago but have just got round to posting it, another naughty thing! I promise though that it is worth the wait and I am sure you will love it. The creamy sauce is made from the butternut squash making a super rich sauce with a lovely sweet edge. It is perfect for when you are craving something creamy but want to stay away from animal products but keep the calories down too.
I also wanted to make sure it had a good dose of green stuff in it too and used cavolo nero which you may also know as Italian kale and so kale would work just as well. However cavolo nero is deep and rich in flavour and something I much prefer to curly kale but it is down to what you like the best. If kale of any kind is something you cannot get hold of then this would also work with spinach.
So I am going to get straight on to sharing this recipe with you but before I do I just wanted to let you know that I have been sticking to the 30 Day Smoothie Bowl Challenge this month and shortly I will produce a run down of the the smoothies consumed and how I have found it.
Some of the real positives about this recipe are:
- Very low in saturated fat
- No cholesterol
- Low in sodium
- High in dietary fiber
- Very high in vitamin A
- Very high in vitamin C
Creamy Butternut Squash & Cavolo Nero Pasta
4
servings20
minutes40
minutes303
kcalKeep the screen of your device on
Ingredients
400 g Butternut Squash, peeled and cut into chunks
2 tsp Olive Oil
1 Large Onion, chopped
1 Garlic Cloves, crushed
300 ml Unsweetened Almond Milk, or plant based milk of choice
2 tbs Nutritional Yeast
1/4 tsp Mace
1/2 tsp Red Pepper Flakes (optional)
200 g Spelt Spaghetti (or any pasta of choice, if you are gluten free then use your favourite gluten free pasta)
200 g Cavolo Nero, roughly chopped
Salt & Pepper to taste
Directions
- Preheat the oven to 200C/350F/Gas Mark 4.
- Coat the squash in 1 tsp of olive oil and place in a roasting dish. Roast in the oven for about 30 mins or until soft.
- While the squash is roasting bring a large pan of salted water to the boil and cook pasta according to the packet instructions.
- Place cavolo nero in a steamer and steam until soft. I just placed this over my pasta pan so it cooked at the same time.
- In a large frying pan heat the remaining tsp of oil and lightly fry the onion until translucent, then add the garlic and heat for 5 more minutes or until the garlic no longer smells raw.
- When the squash is soft place it in a blender with the onion and garlic, almond milk, mace, red pepper flakes and blend until smooth. Season with salt and pepper.
- In a large pan return sauce to heat and warm through. Stir in the pasta and the cavolo nero and serve warm
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Nutrition Facts
4 servings per container
Serving Size325 g
- Amount Per ServingCalories303
- % Daily Value *
- Total Fat
5g
8%
- Saturated Fat 0g 0%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 88mg 4%
- Potassium 1033mg 30%
- Total Carbohydrate
59.3g
20%
- Dietary Fiber 9.6g 36%
- Sugars 7.3g
- Protein 12.7g 24%
- Vitamin A 371%
- Vitamin C 141%
- Calcium 27%
- Iron 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
