Butternut Squash Meatless Pasta Pot
Recipe - The Fairway Market Corporate
Butternut Squash Meatless Pasta Pot
Prep Time15 Minutes
Servings6
Cook Time20 Minutes
Calories625
Ingredients
1 tablespoon olive oil
1 package (12 ounces) plant-based meatless beef style grounds
1 container (32 ounces) vegetable broth
1 package (16 ounces) elbow macaroni
2 cups Bowl & Basket Butternut Squash Alfredo Sauce
1/2 cup whole milk
1 tablespoon taco seasoning
2 cups shredded Cheddar cheese
2 tablespoons chopped fresh chives
Directions
- In large high-sided skillet, heat oil over medium-high heat.
- Add beef style ground; cook and stir 6 minutes, breaking up ground with side of spoon.
- Add broth, macaroni, soup, milk and seasoning; heat to a simmer.
- Reduce heat to low; cover, cook and stir occasionally 10 minutes or until macaroni is al dente and broth is reduced to a sauce.
- Gradually stir in cheese until smooth and creamy. Makes about 11 cups.
- Serve macaroni mixture sprinkled with chives.
Nutritional Information
- 28 g Total fat
- 10 g Saturated fat
- 44 mg Cholesterol
- 1158 mg Sodium
- 68 g Carbohydrates
- 7 g Fiber
- 7 g Sugars
- 2 g Added sugars
- 25 g Protein
15 minutes
Prep Time
20 minutes
Cook Time
6
Servings
625
Calories
Shop Ingredients
Makes 6 servings
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
Beyond Beef Plant-Based Ground Beef, 16 oz
$10.99$0.69/oz
Progresso Vegetarian Vegetable Broth, 32 oz
$4.29$0.13/oz
Ronzoni No. 35 Elbows Pasta, 1 lb
On Sale! Limit 4
$1.49 was $1.89$0.09/oz
Squash Organically Grown Buttercup, 2.5 pound
$4.98 avg/ea$1.99/lb
Lactaid Lactose Free Whole Milk, half gallon
$4.99$0.08/fl oz
Old El Paso Original Taco Seasoning Mix, 1 oz
$1.99$1.99/oz
Bowl & Basket Shredded Sharp Cheddar Natural Cheese, 16 oz
$7.09$0.44/oz
Litehouse Freeze Dried Chives, 0.25 oz
$6.99$27.96/oz
Nutritional Information
- 28 g Total fat
- 10 g Saturated fat
- 44 mg Cholesterol
- 1158 mg Sodium
- 68 g Carbohydrates
- 7 g Fiber
- 7 g Sugars
- 2 g Added sugars
- 25 g Protein
Directions
- In large high-sided skillet, heat oil over medium-high heat.
- Add beef style ground; cook and stir 6 minutes, breaking up ground with side of spoon.
- Add broth, macaroni, soup, milk and seasoning; heat to a simmer.
- Reduce heat to low; cover, cook and stir occasionally 10 minutes or until macaroni is al dente and broth is reduced to a sauce.
- Gradually stir in cheese until smooth and creamy. Makes about 11 cups.
- Serve macaroni mixture sprinkled with chives.