Shells with Creamy Butternut Squash Sauce
Ingredients
| 2-3 |
cloves garlic, minced |
2-3 |
| 1 |
onion, diced |
1 |
| 1 cup |
mushrooms, sliced |
236g |
| 2 |
zucchini, diced |
2 |
| 1/2 |
red pepper, diced (optional) |
1/2 |
| 1 tbsp |
Spectrum olive oil |
15ml |
| 1/2 lb |
mini shells, cooked and drained |
250g |
| 4 cups |
Imagine Organic Creamy Butternut Squash Soup |
1L |
| Salt and pepper to taste |
Instructions
- In a large saucepan, saute the garlic, onion, mushrooms, zucchini and red pepper in the Spectrum olive oil. Cook until tender, about 5-7 minutes.
- Add the soup, shells, salt and pepper. Bring to a simmer, stirring well.
- Serve hot and garnish with fresh chopped parsley.
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