Roasted Butternut Squash and Avocado Pasta
If you are on a gluten free diet, there are wonderful pastas out there made with beans and edamame! Not only are they gluten free, but they have lots of protein as well, the one I used in the recipe I am sharing with you today has 24 grams per serving! It is an edamame and mung bean pasta, and it tastes wonderful! I combine it with roasted butternut squash, heart healthy avocado, spinach and a simple lemon dressing, and it is a delicious, hearty meal.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 425F degrees. Toss the squash with just enough olive oil to coat and spread out on a sheet pan. Place in the oven and roast until starting to brown, and the squash is tender, about 45 min. Let cool slightly.Meanwhile, cook the pasta according to package directions. Set aside in a bowl. Add the squash to the bowl along with all other remaining ingredients and toss together. Serve at room temperature.
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- Heart Healthy