Balsalmic Butternut Noodles

Spaghetti that does not involve tomatoes, I know, what is this? But this time of year, with the butternut squash being perfectly in seas0n, lends itself to savory dishes that are not always predominantly seasoned by italian herbs. This one has a touch of asian flair with sesame oil and liquid aminos (or soy sauce or tamari), but tempered with some balsalmic vinegar so that when raw spinach is tossed in, it becomes one part pasta, one part pasta salad! Enjoy either warm or cold!

You need:

-Whole wheat pasta boiled and drained, about 1/2 a box

-Edamame, about 2 cups

-Raw spinach, about 2 cups

-Garlic, 4 cloves smashed 

-1 Onion chopped

-Sesame Oil, dash

-Balsamic vinegar to taste

-Liquid aminos to taste

-Tahini, 1-2 tbs

-1/2 lemon juiced

-Black pepper to taste 

-1/2 large Butternut squash, roasted, cooled, and cubed

-about 6 oz mushrooms, sliced
Sauté garlic, onion, mushrooms, and cooked edamame in sesame oil and liquid aminos until soft. Meanwhile boil spaghetti per package instructions and rinse with cold water, set aside and let cool. Then whisk or blend together your balaalmic, tahini, and lemon juice. Lastly toss all ingredients together in a large bowl, seasoning with salt and pepper to taste. Enjoy!

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