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Shells With Creamy Butternut Squash Sauce

servings

Servings

3

preptime

Prep Time

10min

cooktime

Cook Time

20min

What You'll Need

  • 2 to 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup mushrooms, thinly sliced
  • 2 zucchini, about 1 ½ cups, diced small (broccoli may be substituted)
  • ½ red bell pepper, diced small (optional)
  • 2 tbsp. Spectrum® Olive Oil
  • 1 tsp. umeboshi vinegar (optional)
  • salt and pepper to taste
  • ½ lb. mini shells, cooked and drained
  • 3 to 4 cups Imagine® Organic Creamy Butternut Squash Soup
  • Fresh chopped parsley (to taste)

How to Make

  1. In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender, about 5–7 minutes.
  2. Add the soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring well.
  3. Serve hot and garnish with fresh chopped parsley.

Ingredients

Nutrition Facts

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% Daily Value*

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.