Thursday, March 12, 2015

Butternut Squash Pasta Alfredo

Butternut Squash Pasta Alfredo

Serves 8-10

2 bags frozen stuffed ravioli
1 bag frozen stuffed tortellini
You can use any pasta you like or if you prefer low carb, spaghetti squash.
Cook as per package...turn off heat and let it sit in the water until the sauce is ready.

Alfredo Sauce:

2 cups diced butternut squash
1 bunch green onions, finely chopped
5 tsp butter
3 Tbs dried parsley flakes
2 tsp black pepper
1 tsp sea salt
2 tsp dried basil
3 minced garlic cloves
2 Tbs extra virgin olive oil

Mix the above ingredients in a medium pot, cover and cook over medium heat until squash is soft... About 10-15 minutes. Stir often.

In a bowl...
4-5 cups unsweetened almond milk
3 tsp corn starch

Beat corn starch into almond milk and pour over squash mixture. Stir well and bring to a boil. Cook until slightly thickened.

Drain the pasta and pour sauce on top... Stir well and let sit for 5 minutes. Serve with freshly ground black pepper and Parmesan cheese. Enjoy!!

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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