Blend!

Posted on July 18, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

So, my parents got me a Nutribullet for my birthday. And because of the time crunch and the fact that it’s warm out, the only things I’ve made with it were my smoothies and one batch of salad dressing. Since I had some time between doing paperwork and chores (yay bill day), I decided to make…something.

Butternut squash popped into my head; there’s a lot of different sauces and soups you can make out of that wonderful gourd. Now, I’m still doing the low carb thing, but I kinda wanted pasta. Luckily Whole Paycheck ( I mean Whole Foods) has pasta made without any grains, so I picked up some red lentil pasta. It’s higher protein, higher fiber, lower carb. That being said, it did get a little mushy while cooking, but it was still pretty good.

While looking for the squash, I decided to add some yellow beets into the dish. I do realize the last few dishes I’ve made have been very yellow, but it’s summer and that’s a bright color.

This dish is very easy (made easier by the Nutribullet, you can still do it without) very healthy, and could in fact be a soup if you don’t want to add the pasta. And, if you wanted it to be vegan, like  a lot of my recipes, just leave off the goat cheese.

Lentil Pasta with Butternut Squash Sauce, Tofu and Yellow Beets

Here’s what to get from the store:

Butternut Squash
Shallot
Tomato
Vegetable Broth
Yellow Beet
Tofu
Lentil Pasta

Butternut Squash Sauce with Yellow Beets and Tofu

1 butternut squash, halved
2 shallots, diced
4 cloves garlic, diced
1 tomato, diced
1 cup vegetable broth
1 yellow beet, sliced
1/4 block tofu, cubed
Salt, pepper, paprika, cayenne, red pepper flake
Lemon juice
Balsamic vinegar

  1. Coat the squash in olive oil, salt and pepper. Roast in a 400 degree oven for 30 minutes or until cooked through. Let cool.
  2. Once it is cooled, scoop the squash out. Add it to your blender along with 1/2 of the shallots, 1/2 of the garlic, the tomato, the broth, lemon juice, balsamic and seasonings. Blend. If you have the Nutribullet, put it on it’s heating system so it warms.
  3. In a saute pan, saute the rest of the garlic and onion until fragrant. Add the beets and tofu. Saute until almost cooked through, then add about 1/4 cup of Balsamic vinegar and let reduce. Taste to adjust seasoning.
  4. Once your pasta is almost cooked, add some of the sauce to a pan, then add the pasta, stir to coat. Top with the tofu and beet mixture, and goat cheese if you would like.

I’m not sure when I’m going to be able to post next, I have no days off in the foreseeable future. Honestly I’m impressed that I’ve been getting up before work to exercise.  I’m the opposite of a morning person, so that’s really hard for me.

Advertisements
Read Full Post | Make a Comment ( None so far )

  • Fooddays

    October 2017
    M T W T F S S
    « Sep    
     1
    2345678
    9101112131415
    16171819202122
    23242526272829
    3031  

Liked it here?
Why not try sites on the blogroll...