Why soy spaghetti with mushrooms and butternut squash? Because limiting carbs does not mean starving yourself! Replacing normal durum wheat pasta, with pasta made with beans or peas flour, is very good idea, that will ensure you fill satisfied, but filling you with a protein and vegetable-based meal, providing a much lower caloric intake.
The pasta made with beans or peas flour (soya beans, sweet peas, chickpeas, lentils) rich in good vegetable proteins, has a good taste and consistency very similar to the wheat flour one, but with half the calories! Furthermore, it usually is much more filling than the traditional version, so you can prepare less quantity.
Is a win-win situation for me. My favourite alternative pasta for this recipe, are the black soy bean spaghetti.
They have 100 calories per 100g, against the 360 calories for 100g of wheat pasta, furthermore for this recipe I’m calculating 50g of spaghetti per portion.
That said the mushrooms stir fried with the squash create the perfect complement to the rich savour that the soy spaghetti have. And if you want to make it an even more dietetic choice, simply skip the pancetta, and you’ll have a super light and vegan version too.
Nutritional content
Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health. Riboflavin is good for red blood cells. Niacin is good for the digestive system and for maintaining healthy skin. Pantothenic acid is good for the nervous system and helps the body make the hormones it needs. Mushrooms are rich in the antioxidant called selenium. In fact, they are the best source of the mineral in the produce aisle. Check additional properties here.
The butternut squash is rich in vitamins as well, and has very low calories (80 per 100g).
Soy spaghetti mushroom and butternut squash recipe
Ingredients
150g Italian pancetta
1 garlic head
200g fresh mushroom
200g butternut squash
Salt and pepper
100g soy spaghetti
EVO Oil as needed
Preparation
Finely slice the garlic head and put it to brown slightly in a large saucepan with some of the EVO oil, when it is almost golden add the pancetta, and let it go on a medium fire for about five minutes, until the pancetta begins to turn slightly golden as well.
Add this point add the mushrooms you will have previously sliced, and after a couple of minutes, you can add the diced butternut squash as well. Add a bit of water, but not much as the mushrooms will release their own water, adjust with salt and pepper.
Let it cook on medium heat for about 8/10 minutes. Leave the pan uncovered, so that the water can evaporate quickly.
On the side put the water to boil, add salt, and as soon as it recovers the boiling point add the soy spaghetti. Boil them for 6/8 minutes turning them over often, drain them and add them in the saucepan with the mushrooms and the squash.
Quickly mix them together and serve!
Let me know if you like this recipe in the comment section below.
For other recipe with the butternut squash, click here.