Broccoli Pasta with Creamy Squash Sauce
Cook Time
Cook Time
  • 16ounces frozen broccoli
  • 1small onion
  • 2cloves garlic
Wholesome Carbs
  • 1/2pound whole wheat pasta
  • 1 delicata squash, cooked
Lean Proteins
  • 1cup white beans
  • 3/4cup milkyour choice; more milk as needed for desired consistency
Healthy Fats
  • 1teaspoon canola oil
  • 1tablespoon dried rosemary (or other Italian herb)
  • Optional: parmesan cheese
  1. Bring a large pot of water to a boil and add pasta. When pasta has been boiling for about 5 minutes, add frozen broccoli and cook until thawed and warmed through, about 4 minutes or until it comes to a boil again. Turn off heat, drain pasta and broccoli, and return to pot.
  2. Slice onion and garlic, and saute in a skillet with canola oil and rosemary over medium heat just until soft. Turn off heat and add onion, garlic to a blender.
  3. Scoop leftover squash into a blender and add the beans and milk. Blend until smooth. If you need more liquid, use more milk or pasta water until sauce reaches a thick and creamy consistency.
  4. Add squash sauce to broccoli pasta and toss to combine. Top with parmesean cheese if desired. Enjoy!
Recipe Notes

Recipe by Ashley Thomas.

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