Nutrition balance score
Great
Glycemic Index
66
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories291.9 kcal (15%)
Total Fat5.9 g (8%)
Carbs50.9 g (20%)
Sugars3.2 g (4%)
Protein10.7 g (21%)
Sodium536.3 mg (27%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cuprotini
gluten-free, short pasta shapes
2 cupbroccoli florets
1 tablespooncoconut oil
1 cupchopped onion
2garlic cloves
medium, chopped
¾ cupunsweetened plain almond milk
1 tablespooncornstarch
1 tablespoonmiso
2 teaspoonlemon juice
2 teaspoondijon mustard
½ teaspoonsalt
¼ teaspoonpepper
1 ½ cupfrozen butternut squash
defrosted
¼ cupnutritional yeast
Instructions
Step 1
1. Bring a large pot of water to a boil. Add the pasta and cook according to package instructions, adding the broccoli to the pot the last 2 minutes of cooking. Drain, reserving 1/2 cup of the cooking liquid.
Step 2
2. While the pasta water is heating up, make the sauce. In a large sauté pan or skillet, melt the oil over medium heat.
Step 3
Add the onion and sauté until tender, 4 minutes. Add the garlic and squash and saute until fragrant, 1 minute. In a blender, combine the sautéed vegetables, almond milk, nutritional yeast, cornstarch, miso, lemon juice, mustard, salt and pepper and blend until smooth, stopping to scrape down the sides of the blender once.
Step 4
3. Pour the contents of the blender into the sauté pan and bring to a simmer over medium-low heat. Cook, stirring frequently, until thickened and bubbly, 1 minute. Add the cooked pasta and broccoli and remove from heat. Add the reserved pasta cooking water, if needed, to loosen the sauce. Serve immediately.
Step 5
LOG TO DIARY
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