Shells With Creamy Butternut Squash Sauce
3
10 min
20 min
What You'll Need
- 2 to 3 cloves garlic, minced
- 1 onion, diced
- 1 cup mushrooms, thinly sliced
- 2 zucchini, about 1 ½ cups, diced small (broccoli may be substituted)
- ½ red bell pepper, diced small (optional)
- 2 tbsp. Spectrum® Olive Oil
- 1 tsp. umeboshi vinegar (optional)
- salt and pepper to taste
- ½ lb. mini shells, cooked and drained
- 3 to 4 cups Imagine® Organic Creamy Butternut Squash Soup
- Fresh chopped parsley (to taste)
How to Make
- In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender, about 5–7 minutes.
- Add the soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring well.
- Serve hot and garnish with fresh chopped parsley.