Creamy Cheesy Butternut Squash Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Butternut Squash Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Butternut Squash Pasta

Enjoy a comforting bowl of creamy pasta where roasted butternut squash is blended into a velvety sauce, elevated with low-fat cottage cheese and a sprinkle of sharp cheddar. Ideal for any meal, this dish offers a perfect balance of flavor, comfort, and nutritious appeal.

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NUTRITION

578kcal
Protein
36.5g
Fat
15.1g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

1 cup cooked Butternut Squash cubes

0.75 cup Low-Fat Cottage Cheese

0.25 cup Shredded Low-Fat Cheddar Cheese

0.25 cup Unsweetened Almond Milk

1 tsp Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

  • 2

    Steam or roast the cubed butternut squash until tender. If roasting, toss with a bit of olive oil, salt, and pepper and roast at 400°F for about 25 minutes.

  • 3

    In a blender, combine the cooked butternut squash, low-fat cottage cheese, unsweetened almond milk, garlic powder, salt, and pepper. Blend until smooth to form a creamy sauce.

  • 4

    Heat a teaspoon of olive oil in a skillet over medium heat. Pour in the butternut squash sauce and warm for 2-3 minutes, stirring occasionally.

  • 5

    Add the cooked pasta to the skillet and gently toss to coat evenly with the creamy sauce.

  • 6

    Sprinkle the shredded low-fat cheddar cheese over the pasta and stir until just melted.

  • 7

    Adjust seasonings with additional salt and pepper if needed and serve immediately.

Creamy Cheesy Butternut Squash Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Butternut Squash Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Butternut Squash Pasta

Enjoy a comforting bowl of creamy pasta where roasted butternut squash is blended into a velvety sauce, elevated with low-fat cottage cheese and a sprinkle of sharp cheddar. Ideal for any meal, this dish offers a perfect balance of flavor, comfort, and nutritious appeal.

NUTRITION

578kcal
Protein
36.5g
Fat
15.1g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

1 cup cooked Butternut Squash cubes

0.75 cup Low-Fat Cottage Cheese

0.25 cup Shredded Low-Fat Cheddar Cheese

0.25 cup Unsweetened Almond Milk

1 tsp Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

  • 2

    Steam or roast the cubed butternut squash until tender. If roasting, toss with a bit of olive oil, salt, and pepper and roast at 400°F for about 25 minutes.

  • 3

    In a blender, combine the cooked butternut squash, low-fat cottage cheese, unsweetened almond milk, garlic powder, salt, and pepper. Blend until smooth to form a creamy sauce.

  • 4

    Heat a teaspoon of olive oil in a skillet over medium heat. Pour in the butternut squash sauce and warm for 2-3 minutes, stirring occasionally.

  • 5

    Add the cooked pasta to the skillet and gently toss to coat evenly with the creamy sauce.

  • 6

    Sprinkle the shredded low-fat cheddar cheese over the pasta and stir until just melted.

  • 7

    Adjust seasonings with additional salt and pepper if needed and serve immediately.