LOW-CARB CREAMY SQUASH, MUSHROOM & SPINACH EDAMAME PASTA
ExploreCuisine7Ingredients
500Calories
40Minutes
Ingredients
- 1 box spaghetti (Explore Cuisine Edamame Bean)
- 2 teaspoons coconut oil
- 400 grams butternut squash
- 200 grams mushrooms
- spinach leaves
- 4 tablespoons low fat cream cheese
- paprika
Directions
- Peel and cut the butternut squash into chunks and steam until tender.
- Meanwhile bring some water to the boil in a pan and cook the organic bean pasta for 8 minutes, then drain and keep warm.
- Slice up the mushrooms and saute for a few minutes in a large pan in some coconut oil. Add in herbs and seasoning as desired.
- Stir in the cooked squash chunks, making sure all liquid has been absorbed.
- Scatter in plenty of spinach leaves while you continue to cook on a medium heat, then stir in your soft cheese until it melts.
- Serve the pasta between four plates and spoon the sauce on top - now enjoy!
NutritionView more
500Calories
Sodium13%DV300mg
Fat11%DV7g
Protein35%DV18g
Carbs32%DV95g
Fiber32%DV8g
PER SERVING *
| Calories500Calories from Fat60 |
| % DAILY VALUE* |
| Total Fat7g11% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium300mg13% |
| Potassium1020mg29% |
| Protein18g35% |
| Calories from Fat60 |
| % DAILY VALUE* |
| Total Carbohydrate95g32% |
| Dietary Fiber8g32% |
| Sugars7g14% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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