If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add butternut squash, 1/4 tsp. salt, and 1/4 cup water to hot pan. Cover and stir occasionally until tender and slightly browned, 8-12 minutes.

If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

Uncover, add 2 tsp. olive oil, Brussels sprouts, garlic salt, garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until combined and Brussels sprouts are wilted, 2-3 minutes.

Add cream base, cream cheese, pesto, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir pasta, 1/4 tsp. salt, and 2 Tbsp. water into hot pan. (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1 and add boiled pasta from Step 1.) Stir occasionally until pasta is heated through and coated, 2-3 minutes.

Remove form burner.

Plate dish as pictured on front of card, topping pasta with shredded cheese and walnuts. Bon appétit!