Green Greens + Mac

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  • 1 pound greens (any kind or a mix), cleaned and trimmed
  • 8 oz mushrooms
  • 2/3 can butternut squash puree (you could also make from a whole squash or try pumpkin)
  • 1/4 cup vegetable broth, divided 2:2 tbsp
  • Salt + pepper, red pepper flakes, 2 cloves garlic + nutmeg to taste
  • 1/2 cup shredded cheese
  • 2 tsp olive oil
  • Feta or goat cheese for garnish
  • 2 servings cooked whole wheat pasta

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To Do

  • Get pasta cooking.
  • Sautee mushrooms in olive oil about 5 minutes, until soft
  • Add bag of greens, 2 tbsp vegetable broth, salt, pepper, red pepper flakes and garlic and cook until greens are tender, about 5 more minutes.
  • In another pan, heat 2/3 can (about a cup) of butternut squash with the remaining broth and a generous pinch of nutmeg.
  • Put half of the greens (leaving most of the shrooms) in a blender with the squash and puree until smooth. Add more broth if needed. Return to pan.
  • Stir in 1/2 a cup of cheese (more if you’re hungry!)

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Makes about 2 cups of sauce. Each of our bowls had 1 cup cooked elbow noodles, ~3/4 cup sauce and another half cup of greens + shrooms saute. Garnished with feta. We had about half a cup of sauce leftover.

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{ 13 comments… read them below or add one }

1 Oh She Glows February 9, 2009 at 10:40 pm

Oh this looks awesome! Did you use spinach and kale?


2 emmy February 9, 2009 at 10:50 pm

this does look awesome, I am google-notebooking this!


3 melissa (fitnessnyc) February 9, 2009 at 11:08 pm

great idea


4 Ashley H February 9, 2009 at 11:56 pm

Yum I am totally making this this week!!


5 Denise February 10, 2009 at 1:07 am

That looks so good! I’m gonna give this a try!


6 Lara February 10, 2009 at 4:44 am

This one looks like a keeper, Kath! I’m bookmarking it for sure. Thank you!


7 Matt February 10, 2009 at 9:10 am

Springpaddingit as we speak…


8 brandi February 10, 2009 at 9:16 am

That looks great!


9 Sarah W. February 10, 2009 at 10:26 am

this sounds GREAT! I just need to find an acceptable replacement for the cheese to make the sauce – maybe like a soy creamer?? I dunno…


10 Angela February 10, 2009 at 8:22 pm

i made this tonight and it was tasty! just an fyi that i used a can of butternut squash soup (and left out the stock) and added shrimp. it was delicious! thanks for all the great recipe ideas.


11 Kerri February 27, 2009 at 3:35 am

This tasted great! I love spinach and pumpkin together.


12 Organic Girl aka Ashley H April 15, 2009 at 11:38 pm

This was wonderful!! I used pumpkin and all spinach instead (it was what I had on hand). I also used soymilk instead of veg. broth. It was really creamy and satisfying!


13 Emily June 15, 2009 at 8:14 pm

Just made this tonight for dinner and my husband didn’t like it… HE LOVED IT!!! Thanks for posting this wonderful recipe! I will definitely be making it again.


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