7
500
40

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

  1. Peel and cut the butternut squash into chunks and steam until tender.
  2. Meanwhile bring some water to the boil in a pan and cook the organic bean pasta for 8 minutes, then drain and keep warm.
  3. 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.
  4. Stir in the cooked squash chunks, making sure all liquid has been absorbed.
  5. Scatter in plenty of spinach leaves while you continue to cook on a medium heat, then stir in your soft cheese until it melts.
  6. 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.