- 2 cup Gluten-Free Elbow Pasta
- 0.5 cup Cooked Carrot or Butternut Squash Puree
- 0.25 cup Lactose-Free Milk (or Oat Milk)
- 0.25 cup Shredded Cheddar (lactose-free if needed)
- 1 tbsp Olive Oil
- Pinch of Salt
Directions
- Cook pasta per package.
- Warm puree, milk, cheese, and oil in saucepan until creamy.
- Combine with drained pasta. Serve hot or in thermos.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 290 |
| Total Fat | 14 g |
| Carbohydrates | 28 g |
| Protein | 8 g |
