Butternut Squash & Goat Cheese Pasta with Sage Brown Butter
Easy and low ingredients!
Baked some @veggiecraftfarms zucchini protein pasta in a cup of DF milk and a carton of organic creamy butternut squash soup at 350 for 30 minutes. Stirred at the 30 minute mark and added goat cheese. Baked another 30 minutes. Let it rest while making the brown butter sauce. Add DF butter, olive oil, chopped shallot and chopped garlic to a pan and fry until lightly brown. Add chopped sage at the last 30 seconds and remove from heat. Salt & pepper at each step to taste.
High protein, low dairy, no gluten and perfect for fall! ??