Butternut Squash and spinach pasta (Gluten Free) Puree roasted butternut squash, add garlic, thyme and spinach if desired. For older baby, cook pasta until slightly overdone and soft. Chop in a food processor with butternut squash, spinach, garlic and thyme.

Ingredients of Butternut Squash and spinach pasta (Gluten Free)

  1. Prepare 3 TBSP of avocado oil (substitute any healthy oil).
  2. Prepare 1 of shallot chopped.
  3. Prepare 3 slices of turkey bacon chopped.
  4. You need of Fresh spinach roughly chopped.
  5. You need 1 (1 lb) of butternut squash cubed.
  6. Prepare 1/3 cup of white wine.
  7. You need 1/3 cup of chicken broth.
  8. Prepare of Parmesaan cheese (grated and shaved).
  9. You need of Adobe seasoning.
  10. Prepare 1/3 cup of chopped walnuts.
  11. Prepare of Brown rice spiral pasta (GF).
  12. Prepare of Toasted panko bread crumb (GF) optional.
  13. Prepare of Salt and pepper.

Butternut Squash and spinach pasta (Gluten Free) step by step

  1. Preheat oven to 400.
  2. Grease a baking sheet with avocado oil.
  3. Season butternut squash with Adobe and toss on the baking sheet. Bake for 20-25 min or until browned, turning once or twice..
  4. Boil water and cook pasta according to package directions. Rice pasta usually takes at least 15 min.
  5. Sauté shallots, garlic and bacon in a large pan until browned.
  6. Add spinach to pan and stir.
  7. Season lightly with salt and pepper.
  8. Add a splash of wine and chicken broth to pan.
  9. Allow mixture to slow boil and then add the squash and toasted walnuts.
  10. Add the drained pasta to pan with a splash of the pasta water.
  11. Mix well and pour into large bowl.
  12. Using the same pan toast the panko bread crumb with a sprinkle of the grated cheese.
  13. Sprinkle the bread crumb as well as some shave Parmesan over the pasta before serving...

It is nothing like store-bought dried gluten-free pastas. Pink Himalayan salt (generous pinch) one medium-sized butternut squash. Method Drain the pasta and spinach in a colander, then transfer it back into the pot. Also, add the lemon juice and fresh sage and toss to combine. Vegan, gluten free, and quick to prepare, these butternut squash noodles with a spinach cashew sauce make a healthy and delicious weeknight dinner.

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