This is a really great pasta dish perfect for sneaking veggie servings in a delicious way!
1 lb brown rice macaroni noodles
2 tbsp earth balance buttery spread
1 tbsp whole wheat flour
2 cups skim milk or almond milk (I used vanilla almond milk and I feel like it made it creamier without adding extra calories)
2 cups puréed butternut squash
1 cup shredded cheddar cheese
1 cup shredded Swiss & gruyere cheese
1/2 tsp salt
1/2 tsp pepper
*Alter any of these proportions as need be!! I might add more almond milk to my next batch.
**The butternut purée can be store bought or made my puncturing vent holes in a butternut squash and microwaving for 12-15 min, rotating the squash every 3 min. Once the squash feels soft, cut in half, discard the seeds, and scoop up the inside which should be soft and easy to mash.
Step 1: Boil water and add brown rice pasta. Cook until soft.
Step 2: Melt butter in a saucepan, then add flour slowly while whisking until smooth.
Step 3: Add milk, purée, and cheeses individually and slowly while whisking.
Step 4: Combine sauce mixture and strained brown rice noodles in one big pot. Mix together and serve OR if making this the night before, spread the pasta into a deep baking dish. Spread any left over shredded cheese over the top. When ready, bake the dish at 375F for about 10-15 min just to warm it up and melt the cheese.