Butternut Squash Alfredo Pasta with Spinach and Mushrooms
It’s been a few weeks since I’ve posted on the blog. Not that I haven’t been cooking or anything.
Let’s not get too crazy. I’m still eating. #cantstopwontstop
But, I’ve been in such a weird and dark mood lately. Stuck in this rotation of days where I go from emotionless to very upset and back to no emotion.
I hate it.
“Mija, you need to take care of yourself.” (my mom’s voice on repeat in my head)
So, I’ve been trying to write more. Workout. Go outside. Enjoy Sunny San Diego.
You know, do all the cliché things people say to do when you’re feeling down and out.
I’m feeling sort of better. Sloooowwwwwlly.
This meal definitely helped. Here is one of the delicious dishes I made during my recent emo-filled days.
I actually posted about it on my snap chat and received loads of comments on how bomb it looked. Now, ya’ll can try it and see how bomb it tastes.
Ingredients You’ll Need
2 tsp olive oil
12 oz butternut squash, chopped into small squares
1 sweet onion, chopped and diced
2 tsp. garlic, minced
3 cups penne pasta
2 cups almond milk
¼ cup water
¼ tsp sea salt
½ tsp black pepper
½ tsp red pepper
5 oz spinach
1 cup shiitake mushrooms, chopped
Let’s Do This
- Place the oil, minced garlic, chopped butternut squash and diced onion in a large skillet over medium-high heat and cook until the squash is soft. Stir occasionally so nothing blackens.
- Set aside and let cool for 5 minutes.
- In the meantime, bring a pot of salted water to a boil and cook pasta per packaging directions.
- Mix the butternut squash mixture in a food processor along with almond milk, salt, black pepper and red pepper until smooth. Taste and add more spices if needed.
- In the same skillet that you cooked the butternut squash in, cook the mushrooms over medium heat until they darken in color. Add spinach and cook until wilted.
- Lower heat, then add cooked pasta and slowly add butternut squash sauce. You may not need all of it.
- Stir all ingredients together. Serve immediately.