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Butternut Squash & Ginger Sauce (with rice noodles) 15 minute GF Vegan Dinner

Trinity Bourne
  • 15 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, small

2 tsp

Coriander, ground

1/2

inch Ginger, fresh

3

large handfuls Peas, frozen

150 milliliters

Coconut cream

300 g

Rice noodles

1

Of black pepper, Big twist

1

Big pinch Sea salt

125 milliliters

Water saved from water in cooking process