Low-Carb Creamy Squash, Mushroom & Spinach Edamame Pasta

1. 1

   Peel and cut the butternut squash into chunks and steam until tender.

2. 2

   Meanwhile bring some water to the boil in a pan and cook the organic bean pasta for 8 minutes, then drain and keep warm.

3. 3

   Slice up the mushrooms and saute for a few minutes in a large pan in some coconut oil. Add in herbs and seasoning as desired.

4. 4

   Stir in the cooked squash chunks, making sure all liquid has been absorbed.

5. 5

   Scatter in plenty of spinach leaves while you continue to cook on a medium heat, then stir in your soft cheese until it melts.

6. 6

   Serve the pasta between four plates and spoon the sauce on top - now enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.