BUTTERNUT SQUASH AGLIO OLIO is what’s for dinner tonight

11/6/2021, 2:48:55 PM
BUTTERNUT SQUASH AGLIO OLIO is what’s for dinner tonight, tomorrow night and for all nights thereafter. Yeah, it’s that good. I made the aglio olio (literally translates to garlic with oil) with @phoeapolisorganics {sponsored}olive oil. This oil has a ton of things to rave about.. It’s organic; focusing on sustainable practices, handpicked olives (only the best will do), family run, and the most IMPORTANT, it’s super tasty and extremely well priced=WINNING SAVE IT TO CREATE IT🥳 BUTTERNUT SQUASH AGLIO OLIO 1/2 package spaghetti 4 tbsp Phoeapolis olive oil 1/2 tsp chilli flakes 1/2 red onion diced 1 large clove garlic 1 cup cubed and roasted butternut squash 1/2 cup parsnip hummus (regular can work too!) 4 cups baby spinach 3/4 cup pasta water Sea salt, cracked pepper Pinch more chilli flakes Shaved Parmesan METHOD Bring large pot of salted water to a boil. Cook pasta until al dente. Reserve up to 1 cup of pasta water before draining. In a large pan, heat 2 tbsp olive oil. Add chilli flakes and red onion. Sauté for several minutes and add in garlic. Sauté until just fragrant. Add in roasted butternut squash tossing to coat. Add in hummus, baby spinach and cooked spaghetti and toss to combine. Splash pasta water into mix to emulsify. Finish with olive oil, chilli flakes and vegan parm Buon Appetito! #ad #vegan #veganbowls #bestofvegan #plantbased #veganrecipes #veganpasta #eatmoreplants #govegan #glutenfree #glutenfreerecipes #oliveoil #phoeapolisorganics #eatcaptureshare #veganfoodshare #veganeats #plantpowered #foodphotographer #eatrealfood #healthfood #omegas #organic #sustainability

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