Chipotle Butternut Squash Sauce with Penne Pasta and Spinach
Roasted Butternut Squash, with Chipotle peppers and feta cheese creates an amazing sauce for this Penne pasta and spinach!
Servings: 6 -8
Calories: 266kcal
Ingredients
- 1/4 cup light feta cheese
- 1 butternut squash 2 cups diced, peeled, seeded, and diced
- 1 cup almond milk
- 2 garlic cloves
- 2 tbsp ground flaxseed
- 1 tbsp fresh lemon juice
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 1 tsp Chipotle pepper in adobe sauce
- 1 package Organic Whole Wheat Penne Pasta
- 6-8 cups Organic Baby Spinach chopped
- 2 tbsp Parmesan Romano Asiago Cheese blend
Instructions
- Directions:
- Preheat oven to 425 degrees and coat a baking sheet with coconut oil cooking spray.
- Spread out chopped squash on pan, spray lightly with additional coconut oil spray, toss to coat and sprinkle with salt and pepper.
- Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
- Add the feta cheese, almond milk, garlic, ground flaxseed, lemon juice, onion powder, paprika, chili powder, sea salt, chipotle pepper, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth.
- Cook pasta according to package directions and saute chopped spinach until cooked.
- Drain the pasta, then add back to pot, add cooked spinach and butternut squash sauce. Stir to combine and cook over medium until heated throughout, then serve immediately.
Nutrition
Serving: 1g | Calories: 266kcal | Carbohydrates: 49.5g | Protein: 11.3g | Fat: 2.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Cholesterol: 2.5mg | Sodium: 175.5mg | Fiber: 5.9g | Sugar: 3.4g