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Easy Florentine Butternut Noodles
2021-08-30
https://www.metro.ca/userfiles/image/recipes/nouilles-courge-butternut-florentine-11710.jpg
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Gently toss butternut squash noodles thoroughly with salt; spread noodles over a paper towel lined baking sheet to absorb the liquid. Let sit for 30 minutes. Remove paper towels, pat dry.Spread evenly across 3/4 of baking sheet. Arrange cherry tomato halves on remaining 1/4 of baking sheet. Spray both lightly with oil.Broil on high for 6 minutes.Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Sauté mushrooms and garlic salt for 3-4 minutes or until mushrooms have released their juices.Sprinkle with flour and cook while stirring for 1 minute.Add milk while stirring 1/4 cup (60 ml) at a time. Add onion powder and continue cooking until sauce is smooth and thickened.Stir in spinach and remove from heat.Divide noodles between 2 plates, top with sauce and broiled tomatoes. Season with pepper to taste.
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Metro
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8 cups (2 L) store-bought or spiralized butternut squash noodles
1 teaspoon (5 ml) salt
1 cup (250 ml) cherry tomatoes, halved
2 tablespoons (30 ml) olive oil
3 cups (750 ml) sliced cremini mushrooms
1 1/2 teaspoons (7.5 ml) garlic salt
1 tablespoon (15 ml) flour
1 1/2 cups (375 ml) Lactantia lactose free 2% milk
1 teaspoon (5 ml) onion powder
2 cups (500 ml) packed baby spinach
To taste pepper
Easy Florentine Butternut Noodles
2
Main course
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME
Ingredients
-
8 cups
(2 L)store-bought or spiralized butternut squash noodles
-
1 teaspoon
(5 ml)salt
-
1 cup
(250 ml)cherry tomatoes, halved
-
2 tablespoons
(30 ml)olive oil
-
3 cups
(750 ml)sliced cremini mushrooms
-
1 1/2 teaspoons
(7.5 ml)garlic salt
-
1 tablespoon
(15 ml)flour
-
1 1/2 cups
(375 ml)Lactantia lactose free 2% milk
-
1 teaspoon
(5 ml)onion powder
-
2 cups
(500 ml)packed baby spinach
-
To taste
pepper
Preparation
Gently toss butternut squash noodles thoroughly with salt; spread noodles over a paper towel lined baking sheet to absorb the liquid. Let sit for 30 minutes. Remove paper towels, pat dry.
Spread evenly across 3/4 of baking sheet. Arrange cherry tomato halves on remaining 1/4 of baking sheet. Spray both lightly with oil.
Broil on high for 6 minutes.
Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Sauté mushrooms and garlic salt for 3-4 minutes or until mushrooms have released their juices.
Sprinkle with flour and cook while stirring for 1 minute.
Add milk while stirring 1/4 cup (60 ml) at a time. Add onion powder and continue cooking until sauce is smooth and thickened.
Stir in spinach and remove from heat.
Divide noodles between 2 plates, top with sauce and broiled tomatoes. Season with pepper to taste.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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