I took a stab today at making vegan macaroni and cheese. Since a vegan recipe does not have cheese I think it needs a different name so I am calling it Butternut squash pasta. It turned into a very tasty dish but honestly it does not taste like macaroni and cheese. The squash is a great way to take in some beta carotene and enjoy a great pasta dish that is not super high in fat. This dish does not have a protein source so it would pair nicely with a green salad topped with beans and nuts.
Ingredients:
- 2 cups diced butternut squash
- ½ yellow onion, diced
- 1-2 tbsp oil
- 1 tsp garlic
- Salt and pepper to taste
- 12 ounces pasta
- 1 cup vegetable broth
- ½ cup nut milk or unsweetened coconut milk
- 1 tbsp lemon juice
- ¼ cup nutritional yeast
- ½ cup bread crumbs
- 2 tsp smoked paprika
Directions:
- Preheat oven to 400 degrees
- Peel and dice butternut squash
- In a bowl mix squash, onion garlic, oil, salt and pepper
- Roast mixture on a baking sheet for 40 minutes or until squash is fork mashable
- Gather your other ingredients
- During the last ten minutes of roasting time cook your pasta and drain
- Put your cooked pasta in a glass 9×9” baking dish
- Once your squash is cooked put squash, broth, milk, lemon juice and nutritional yeast in a blender. Blend until smooth. Add additional salt to taste
- Pour over top of pasta
- Top with bread crumbs and smoked paprika.
- Put dish back in the oven to warm. About 10 minutes