This is one of those meals that sounds super fancy (cue scallops), but is actually so easy! It comes together pretty quickly and is a great meal to make for a group! I love using Butternut Squash Noodles from Cece's Veggie Co as a replacement for spaghetti, or even to mix with it! The texture and taste work so well with the tomato cream sauce. I will for sure be making this meal or some variation of butternut "pasta" again!
Ingredients:
Directions:
Heat 3 tbsp of avocado oil in a large, deep-set pan. Add in broccoli and mushrooms and mix well. Cover and let cook for 5 minutes.
Add in butternut squash noodles. Mix well with the other vegetables. Cover again for 5 minutes.
While the vegetables are cooking, heat up 2 tbsp of avocado oil on a cast iron skillet. When hot, place scallops (or protein you are cooking) on the pan. Season with blackening seasoning to your liking and let cook for 3 - 5 minutes on each side.
When the vegetables are tender, add in the whole jar of tomato sauce and 1/4 C of heavy cream. Mix well.
When the scallops are ready, place the noodles and veggies in a bowl and top with the scallops. Season with salt, pepper and chili flakes!
You can learn more about Cece's Veggie Co here. As you know, I love cooking with all their quality, organic noodled and riced veggies. It makes veggies fun! To find them in a store near you, click here.
Ingredients
Directions
Heat 3 tbsp of avocado oil in a large, deep-set pan. Add in broccoli and mushrooms and mix well. Cover and let cook for 5 minutes.
Add in butternut squash noodles. Mix well with the other vegetables. Cover again for 5 minutes.
While the vegetables are cooking, heat up 2 tbsp of avocado oil on a cast iron skillet. When hot, place scallops (or protein you are cooking) on the pan. Season with blackening seasoning to your liking and let cook for 3 - 5 minutes on each side.
When the vegetables are tender, add in the whole jar of tomato sauce and 1/4 C of heavy cream. Mix well.
When the scallops are ready, place the noodles and veggies in a bowl and top with the scallops. Season with salt, pepper and chili flakes!
