Description
Vegan Butternut Squash Mac & Cheese
Creamy, dreamy comfort food that’s secretly packed with veggies!
Ingredients
Main Components:
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12 oz elbow pasta (or GF alternative)
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2 cups butternut squash, cubed (or sweet potato)
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1 small onion, chopped
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3 garlic cloves
Creamy Sauce:
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1 cup unsweetened oat milk (or almond milk)
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½ cup nutritional yeast
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2 tbsp olive oil
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1 tbsp lemon juice
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1 tsp Dijon mustard
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½ tsp paprika
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½ tsp salt + ¼ tsp pepper
Optional Toppings:
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Toasted breadcrumbs
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Chopped parsley
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Vegan parmesan
Instructions
1. Cook the Pasta & Veggies
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Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
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In same pot, boil squash, onion, and garlic for 10 mins until tender.
2. Blend the Sauce
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Drain veggies (keep ¼ cup water!). Add to blender with all sauce ingredients.
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Blend 2-3 mins until silky smooth.
3. Combine & Serve
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Return pasta to pot. Pour sauce over, stirring on low heat for 3-4 mins.
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Add reserved pasta water if too thick.
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Top with breadcrumbs and parsley.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 380 cal Per Serving
- Fiber: 6g
- Protein: 14g