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Add a photoThis is a redo of a Cooking Light recipe "Creamy, Light Mac & Cheese". Since I'm dealing with lactose intolerant family members, I've made adjustments to accomodate them (fyi - the gruyere and Parmesan cheeses I'm using are both lactose free.) I've also added Tofutti Tofu Sour Cream instead of the yogurt and upped the oil a bit - the original is a bit lacking on creaminess.
Ингредиенты
- 3 cups cubed peeled butternut squash (about 1 medium squash)
- 1 1/4 cups lower-sodium chicken broth
- 1 1/2 cups Lactaid whole milk
- 2 garlic cloves
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Tofutti Sour Cream Substitute
- 1 1/4 cups (5 ounces) shredded Gruyère cheese
- 4 ounces grated pecorino Romano cheese (that's about 1 cup)
- + an additional 1/4 Cup of Romano divided)
- 1 pound uncooked cavatappi
- 1 Tablespoon Olive Oil
- 1/2 Cup Panko
- 2 Tablespoons Chopped Parsley
Инструкции
- Preheat oven to 375°
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat
- Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined
- Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta and parsley to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray
- Toss the panko with the 1/4 Cup Romano and sprinkle over the pasta mixture
- Bake at 375 for 25 to 30 minutes, or until the pasta is hot thought and bubbling
- Remove and serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 41 | 33% |
| Total Fat 4.65g | 6% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 494mg | 21% |
| Potassium 324mg | 9% |
| Total Carbs 17.53g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.22g | 3% |
| Protein 4.07g | 7% |
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