Spiralized Butternut Squash Pasta with Creamy Thai Pesto
Serving Size 6
Ingredients
- 8 slices Bacon — chopped
- 6 cups Butternut squash — spiralized
- 1 cup 18% table cream
- 1/2 cup Chicken stock
- 1/2 cup SupHerb Farms Fusions® Thai Pesto
- 1/2 teaspoon Salt and pepper
- 3/4 cup Parmesan cheese — grated, divided
- 2 cups Broccoli florets — small
- 1 cup Edamame
Categories
- Categories: Asian, Italian, Mediterranean, Thai
- Ingredients: Bowl, Entrees, Pastas, Plant-Based, Plant-Forward, Vegetarian
Preparation
- Cook bacon in large skillet set over medium-high heat until crisp. Using slotted spoon, transfer to paper towel-lined tray. Add squash to skillet with bacon drippings; cook, tossing, for about 3 minutes or until heated through. Whisk together cream, stock, SupHerb Farms Fusions® Thai Pesto, salt and pepper; add to skillet. Bring to boil.
- Reduce heat; cover and cook for 7 to 10 minutes or until squash is tender but still slightly firm in center. Sprinkle in 1/2 cup Parmesan; toss to combine. Stir in broccoli and edamame; cook for about 2 minutes or until heated through and sauce is thick enough to coat squash.
- Divide among 4 dinner plates. Top each serving with reserved bacon and remaining parmesan.
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