Many of us are making New Year’s resolutions to either eat healthier or loose weight. Here is a great alternative to keeping your favorite comfort food on your list of great meals leaving out the extra calories. Plus getting that extra boost of vegetables.
Although this is not a dairy free recipe, since we are using cheese; the milk and butter have been eliminated making this a very low calorie option. I promise your family will not notice the difference in the pasta or the sauce. This recipe was inspired by Clinton Kelly from the Chew, alternatively, I eliminated the yogurt, milk and butter to reduce the calories and the dairy content.
1 med butternut squash
1 ½ cup vegetable broth warmed
Dash of cayenne pepper
1 cup shredded Parmesan or Asiago cheese
1 Tbsp. kosher salt
Dash of nutmeg
1 Tbsp. Sriracha Sauce
Dash of black pepper
1 Tbsp. garlic powder
I box of quinoa pasta “Rotelle” or Elbow
Cut squash in half. Place in a baking dish cut side down. Fill ¼ inch of water on the bottom. Bake at 375 degrees until soft, approx. 45 to 65 minutes.
Begin to prepare pasta 30 minutes after you begin baking the squash to be sure the pasta is hot but not overcooked.
After squash is soft remove any seeds and scoop from the skin. First warm the broth. This will help bring the sauce to blend easier.
Blend all the ingredients including squash in a Vitamix or food processor. Make sure to start mixing slowly since ingredients will be warm. This is your cheese sauce. Blend sauce to a smooth, velvety consistency. Add more vegetable broth if you would like a lighter consistency. Place sauce on stovetop to keep warm until pasta is done.
Quinoa pasta takes approx. 13 to 15 minutes to cook. Drain pasta allow it to retain some water. Place pasta back in pan and add the butternut cheese sauce. I like to add extra shredded cheese for more flavor and texture while I toss the pasta with the sauce.
The cheese sauce is delicious recipe. The spiciness from the Sriracha and cayenne helps kick up the flavor.