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Some of our favorite meals involve little to no meat. When we cook without meat or use just a little bit, we love how other ingredients take center stage. Often when we limit our meat intake, we have a vegetable take the spotlight. In an effort to eat healthier, we began using vegetables as the main ingredient in most of our meals. This shift has been amazing in several different ways. First of all, using vegetables more prevalently gives us great energy. After eating a plate full of spiraled zoodles, I feel so satisfied, energized and not overly full. Secondly, vegetables are so versatile and let us become more inventive in our cooking. We love how veggies can become a pizza crust, a burger patty or of course, noodles. It is so exciting to see how we can highlight vegetables in surprising ways. When it comes to pasta, we love substituting regular noodles with tasty veggies. This go-to switch is something we love getting creative with each time we consider using any new vegetable as a noodle base.




Butternut Squash Alfredo Pasta




Given that this was our first time using butternut squash as noodles, we loved dreaming up what ingredients could beautifully go with it. Alfredo sauce is something that I do not often make on my own, but I knew that it would be simple to make. On top of being completely easy to whip up, we were able to make it lighter and used ingredients that made it less fattening and more delicious. We loved this simple switch and would easily choose to make it any day over using a jarred Alfredo sauce. On a bed seasoned and garlic-y veggie noodles, this sauce was absolutely fantastic. This butternut squash Alfredo pasta was one of the tastiest veggie dishes we have made, and is something we cannot wait to create very soon again.







After devouring this satisfying dish, we know that it will become a healthy staple in our home. With an effortless creamy sauce and fresh vegetables as a noodle base, this butternut squash Alfredo pasta is an incredible fall meal. With fall in full swing, it is something that can be made easily to celebrate this flavorful and fun season. If you try it, you can substitute the zucchini for more butternut squash noodles or can completely omit the bacon. However this healthy and delicious dish is enjoyed, we hope it helps you to fall in love with highlighting vegetables in your cooking as well.




Butternut Squash Alfredo Pasta




Butternut Squash Alfredo Pasta

Butternut Squash Alfredo Pasta

Ingredients

  • 1 Butternut Squash, spiralized
  • 2 Zucchinis, spiralized
  • 2 tablespoons Olive Oil
  • 2 tablespoons Garlic, minced
  • 1 cup Chicken Broth
  • 1 tablespoon Flour
  • 1/2 cup Light Cream Cheese
  • 1 cup Parmesan cheese, shredded
  • Salt and Pepper
  • 3 strips Bacon, cooked
  • 1/4 cup Parsley, chopped

Instructions

  1. In a large pan, add olive oil and garlic. Add the butternut squash and zucchini, and cook for 10 minutes on medium-low heat with the lid on.
  2. In a small sauce pan, heat the chicken broth and then whisk in the flour. Continue whisking in the cream cheese until smooth. Stir in the Parmesan cheese and season with salt and pepper.
  3. Evenly place the alfredo sauce on top of the zoodles and top with bacon and parsley.
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