In yesterday’s post, we mentioned that squash can make a great alternative for gluten-free pasta lovers. Butternut squash can help with weight loss, reduce inflammation, boost your immune system, strengthen your bones, and improve your eyesight, among many other benefits!
By substituting pasta for vegetable noodles, you are making a more colorful, fun, and deeply nutritious choice! For our recipe, we bought Sid Wainer & Son’s pre-cut butternut squash pappardelle to cut back on preparation time. To learn how to cut your own noodles, here’s a helpful guide.
What you’ll need:
Fill a medium pot with water and bring to a boil. Add in your butternut squash noodles and cook for 2-3 minutes (depending on the thickness of your noodle, this time will vary.) Strain and set aside. In a large pan, melt the butter and olive oil. Stir in the garlic, red pepper flakes, cherry tomatoes and basil. Saute 4-5 minutes, or until the tomatoes are soft and the garlic has browned. Add in your noodles and toss to combine. Season with salt, pepper and Parmesan cheese if desired.
This mild dish is perfect for dinner or lunch. We packed ours to go in our Portion Perfect meal kit with popcorn, vegetables and hummus for a healthy, delicious meal!