12 oz. Brown Rice Pasta Elbows or quinoa pasta
1 butternut squash, pureed
1 cup unsweetened almond milk
1 Tbsp coconut oil
2 cups organic/raw sharp cheddar cheese
2 tsp paprika
2 heads of broccoli
salt & pepper to taste
Cook the pasta according to the package instructions.
While the pasta is cooking, peel and cube the butternut squash. Place in a blender (along with about ½ cup of the almond milk) and puree.
Heat the coconut oil over medium heat in a medium to large pot for about 5 minutes. Add the pureed squash and the rest of the almond milk. Cook for 7 minutes.
Drain the pasta, rinse with cold water, then add to the cooked squash puree.
Add in the cheese, paprika, and the broccoli.
Continue cooking until the cheese has melted and the broccoli has softened a little.
Add the salt/pepper to taste, and serve!