Braised Cauliflower & Squash Pasta -GF

Braised Cauliflower & Squash Pasta
Inspired by Eating Well

Serves 6

INGREDIENTS: 
1 Tbsp olive oil
3 garlic cloves, minced
1 Tbsp dried thyme
1 tsp onion powder
1/2 tsp pepper
1/4th tsp red pepper flakes
4 cups chicken stock * See note below or vegetable stock to make vegan
16 oz brown rice spiral pasta* See note below
2 cups cauliflower, chopped into bite sized pieces
2 cups butternut squash, peeled and diced into bite size pieces
1/2 cup mozzarella, romano or any other white cheese of choice OR *vegan cheese of choice

DIRECTIONS:

1. Heat oil in a large saucepan that has a lid over medium heat. Add garlic, thyme, pepper, onion powder and red pepper flakes. ~ 1 min
2. Add broth, pasta, cauliflower and squash. Bring to a boil, stirring frequently so the pasta doesn't stick to the bottom of the pan.
3. Simmer and cover, stir often, about every 5 min for up to 15 min or until pasta is cooked well and has absorbed most of the liquid.
4. Remove from heat and stir in cheese of choice. You may add more if needed or preferred. Add another dash of thyme before serving for a nice presentation.


Notes~ Chicken stock- I opt out and get the higher sodium broth because the ingredients are chopped in half and straight forward. The other "organic" brand is lower in sodium/slightly but has 3x the ingredients... I want wholesome ingredients and will take a few more salt mg to do so.

~ The brand of noodles I prefer to use is Tinkyada . See below. It cooks well and holds pretty good. The ingredients are literally brown rice and water.! Bingo:)