- 1 butternut squash (peeled and cut into 1/2 inch cubes or 1 package of pre-cut butternut squash)
- 1 broccoli (full head of, chopped)
- 1 package gluten-free pasta (brown rice or quinoa)
- 4 cloves garlic (minced)
- 2 cups vegetable broth
- 1 tablespoon nutritional yeast
- 1/4 cup almond milk (*optional)
- 2 dashes cayenne pepper
- 2 cups chopped kale
|Calories140Calories from Fat4.5|
|% DAILY VALUE|
|Calories from Fat4.5|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kirsten 23 Jan
Edit: Okay, the amount of cayenne is just too much. We love spicy food, but it totally over powers everything else. The base overall is good and will be great to build upon. I suggest playing around with spice parings (aside from those mentioned in the recipe) to give it more depth. I’d probably use red pepper flakes as opposed to cayenne. Overall it’s a good idea and the broccoli and kale pair well with the butternut squash, but it’s bland and all flavor is overpowered by the small amount of cayenne. Definitely make sure you cook your pasta al dente so it does not break in the folding process. I did end up using garlic in place of garlic powder, onion powder and nutritional yeast. Edit: I am going to assume the garlic can be used in place of the garlic powder in the original recipe, but I’ve still not found the nutritional yeast. Perhaps that should be subbed for onion powder? It would be great if the writer made this clear. Original comment: I’m only rating because at the moment as I cannot figure out where the nutritional yeast or garlic are in the directions for this recipe. I’ve read it 10+ times now and I see no mention on the original page. I see garlic powder? It would surely be nice to know if the ingredients list is incorrect here or if the recipe made revisions to add/lose those items. Also “package of gluten free pasta” does not specify in any weight. 16oz? 12oz?