INGREDIENTS
4 oz
Baby bella mushrooms
1 1/2 cups
Butternut squash puree, homemade or store-bought
1
Carrot, large
2 cloves
Garlic
1
bite-sized pieces Kale
1
Onion, medium
1 tbsp
Rosemary, fresh
1 tbsp
Sage, fresh leaves
1/2 cup
Vegetable broth, low-sodium
16 oz
Pasta shells, whole wheat
1
Salt and pepper
1 tbsp
Olive oil
1/3 cup
Walnuts
1 cup
2% milk
1/4 cup
Parmesan cheese
1 1/2 cups
Provolone cheese