We’re giving pasta primavera an autumn twist with hearty fall veggies and butternut squash noodles.
Ingredients:
2 cups quartered brussels sprouts
1 cup sliced mushroom
Half a head of cauliflower, chopped
2 cloves garlic, minced
2 cups marinara sauce
Butternut squash noodles (pre-spiralized)
Parmesan (optional)
Basil (optional)
Instructions:
Heat a large skillet on medium-high and add 2 tbs oil or butter.
Reduce heat to medium and add quartered brussels sprouts, face down into the pan. Sautee for 10 minutes, leaving them undisturbed for the first few minutes, until they brown on one side.
Add garlic, mushrooms and cauliflower and cook for another 10 minutes.
Push veggies to the side and add in the squash noodles. Sautee for 3 minutes and then mix in marinara sauce.
We’re giving pasta primavera an autumn twist with hearty fall veggies and butternut squash noodles.
Ingredients:
Instructions:
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