Gluten Free Veggie Pasta
Prep time
Cook time
Total time
Rich in flavour quinoa pasta with butternut squash, mushroom and almond milk. The veggie way of carbo loading.
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)
  1. In a deep pan plase the olive oil and the squash cubes and cook for 3 to 4 minutes.
  2. Add the mushroom slices with the garlic powder and keep on cooking stirring continuously for another 2 minutes.
  3. Lower the heat to medium, pour in the almond milk, sea salt and the stock.
  4. Add the pasta and cook al dente. I cooked them for 9 minutes.
  5. Serve immediately.
Thank you Evitamins for offering the pasta used in this recipe.
Recipe by Craft Cook Love at