Gluten Free Elbow Noodles Enough For A Large Serving (Or Sometimes I Like To Put It With Wild Rice!)
Coconut or Olive Oil For Cooking
1 Finely Chopped Garlic Clove
1/2 Cup Smashed Squash I Prefer Red Kuri But You Can Make With Butternut or Acorn Too
1/2 Cup Unsweetened Flax Milk (Or Almond, Or Any Milk Alternative That Isn’t Sweet)
3 Tablespoon Nutritional Yeast
1 Tablespoon Gluten Free Wholegrain Mustard (I Love Tracklements That I Get At Whole Foods)
1 Tablespoon Arrowroot
Pepper And Salt To Taste
This Recipe Is Sooo Easy! Make your squash, cut into normal squash slivers (the smaller the faster it cooks), I like to bake mine in the oven on a baking sheet with a small amount of water, I like to make squash the day before I make this recipe for dinner and I just make extra. After cooking squash make your noodles while they are cooking put oil in pan cook garlic for 1 minute add all other ingredients to pan and cook for 3 minute stirring well. Stir squash mixture into noodles add salt and pepper and devour! Need to make more? Double everything, this recipe makes enough for 1 large bowl
This Recipe Has A Really Sweet And Pleasant Flavor! Plus A Great Meal For Kids.
Need it creamier? Add a little more oil or flax milk for creaminess. You can really eyeball this
recipe if that’s what your going for, just trust your taste buds.