Creamy Roasted Butternut Squash Pasta with Peas (vegan & gluten free!) Recipe
Ingredients
- 1/2 tablespoon olive oil
- 4 cups 1/2-inch cubed butternut squash (from a 2 pound butternut squash)
- 2 garlic cloves, unpeeled
- Freshly ground salt and pepper, to taste
- 8 oz brown rice pasta (or any pasta you like)
- 2 tablespoons GO VEGGIE! vegan plain cream cheese
- 3/4 cup-1 cup unsweetened almond milk (or coconut milk)
- 1/2 cup frozen peas, thawed
See full instructions: www.ambitiouskitchen.com
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