SQUASHED through another #MeatlessMonday… can you guess how many veggies are in this? 🍝
I’ll give you a hint.. a lot more than any other Mac and Cheese you’ve ever had. 👏🏻
🥄BN Squash (Sauce)
🍝Cauliflower (Pasta)
🥦Broccoli (Mixed in)
🥣Chickpeas (Chip crumbles)
Oh and did I mention I don’t even have an immersion blender?
It’s meals like this that remind me how much I friggen love plant-based eating. 🌱
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✔️You DO NOT have to be Vegan- I’m not!
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✔️Adding non-plant based foods into a plant based meal is still ON POINT- aka all my meals
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✔️No plant based doesn’t mean just Veggies- Grains, Legumes, Nuts, Fruits etc.- hello do you see all my healthified desserts?🤣
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✔️Yes you WILL get in plenty of protein, again add in what you like!
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✔️Eating plant based is NOT expensive- processed foods are WAY more expensive
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✔️You WONT be hungry, because you can EAT MORE – I’m all about that volume life
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Those are just a few assumptions I hear, if you have any others in question seriously send my way! I love sharing more about the benefits and glory to how I fill up your IG feed. 😘
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servings
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Ingredients
- 3.5 oz dry pasta macaroni
- 1 tsp truffle oil or olive/avocado
- 1/3 cup veggie broth or milk
- 12 oz butternut squash processed into small pieces
- 1 tsp garlic pepper
- 1 tsp Salt
- 1/4 cup cheese of choice
- 1/4 cup plain Quark Wunder Creamery
Ingredients
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Instructions
- Boil pasta according to instructions on package, cooking until al dente. Strain, add oil and set aside.
- Stove top cook squash with milk/broth, salt and pepper. Cover and let simmer for 7 to 10 minutes, or until butternut is tender and mashed.
- Separately mix together cooked pasta, cheese and yogurt.
- Add in mix to butternut squash on stove top.
- Continuously stir to combine.
- Taste and add more salt and pepper as needed.
- Serve warm with your favorite add ins and toppings!