Butternut Squash Meatless Pasta Pot
Recipe - ShopRite of Hillsdale
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
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$12.99$0.51/fl oz
Beyond Beef Plant-Based Ground Beef, 16 oz
$9.99$0.62/oz
Progresso Vegetarian Vegetable Broth, 32 oz
$2.99$0.09/oz
Bowl & Basket Elbow No. 35 Pasta, 16 oz
$1.49$0.09/oz
Green Zucchini, 1 ct, 9 oz
$1.12 avg/ea$1.99/lb
Bowl & Basket Whole Milk, one quart
$1.89$0.06/fl oz
Bowl & Basket Original Taco Seasoning, 1 oz
$0.69$0.69/oz
Bowl & Basket Shredded Sharp Cheddar Natural Cheese, 16 oz
$4.79$0.30/oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$1.99$3.02/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.