Type what you have

Ingredients

• ✓ whole wheat pasta
• vegetable oil
• orange bell pepper
• red bell pepper
• celery
• carrot
• garlic
• tomato soup
• water
• potato
• chicken broth
• basil
• onion powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
3. 3 Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
4. 4 Serve soup over cooked pasta.

By usmcwifey

Ingredients

• ✓ whole wheat pasta
• butternut squash
• almond breeze unsweetened original
• almond breeze almond-cashew blend
• garlic powder
• paprika
• nutmeg
• white bean
• white cheddar cheese
• kale
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
2. 2 Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
3. 3 Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
4. 4 Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5. 5 Cook the pasta according to package directions, drain, then mix with the sauce.
6. 6 Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

By Almond Breeze