Gluten Free Veggie Pasta
Author: Athena
Yield: 2 to 3
- 200gr butternut squash cut in cubes
- 2 tbs olive oil
- 300gr white mushroom sliced
- 1 tsp garlic powder
- 1lt almond milk
- 227gr gluten free pasta (used these ones)
- sea salt
- vegetable stock (used this one)
- In a deep pan plase the olive oil and the squash cubes and cook for 3 to 4 minutes.
- Add the mushroom slices with the garlic powder and keep on cooking stirring continuously for another 2 minutes.
- Lower the heat to medium, pour in the almond milk, sea salt and the stock.
- Add the pasta and cook al dente. I cooked them for 9 minutes.
- Serve immediately.
Thank you
Evitamins for offering the pasta used in this recipe.
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2018/11/gluten-free-veggie-pasta.html
3.4.3177