Butternut Squash Sauce and Roasted Veggies
This creamy butternut squash pasta sauce is a rich, flavorful, and healthy plant-based meal, perfect for any season. Packed with nutritious vegetables and a smooth, dairy-free sauce, it makes for a comforting and satisfying dish.
Price per Serving
Instructions
- 1
Boil water and cook rice noodles (1 package) according to package instructions.
- 2
Steam squash (0.5 butternut) and carrots (2) until tender, about minutes (10).
- 3
Place tender squash (0.5 butternut), carrots (2), full-fat coconut milk (1 cup), turmeric (1 tsp), salt (0.5 tsp), and [pinch black pepper] in a blender and blend until smooth and creamy.
- 4
In a large pan over medium-high heat, heat olive oil (1 tbsp) and sauté red onion (1 small) and garlic (1 clove) until onions are tender and translucent, about minutes (5).
- 5
Add frozen chopped broccoli (2 cups) and cook for 3 minutes (2 to).
- 6
Add soy sauce (1 tsp) and granulated sugar (1 tsp) and cook for about minutes (7).
- 7
Add cooked [rice noodles] and creamy [butternut squash sauce] to the pan and stir until well-combined. Serve while hot and creamy!
Nutrition Facts
Per portion
Macronutrients
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