Introduction
A creamy, comforting plant-based mac and cheese that gets its rich texture and color from roasted butternut squash. This recipe is dairy-free, kid-friendly, and packed with wholesome ingredients.
Why You’ll Love This Recipe
This dish transforms simple ingredients into a velvety sauce that clings perfectly to pasta. The natural sweetness of squash balances the savory nutritional yeast, creating a satisfying meal that feels indulgent yet nourishing.
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 cups elbow macaroni or shell pasta
- 1 cup raw cashews, soaked for 4 hours
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 1 cup unsweetened plant-based milk
- Optional: breadcrumbs for topping
Instructions
- Preheat oven to 400 degrees Fahrenheit. Toss cubed squash with a little oil and roast for 25 minutes until tender.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Drain soaked cashews. In a blender, combine roasted squash, cashews, nutritional yeast, lemon juice, garlic, onion powder, smoked paprika, turmeric, salt, pepper, and plant-based milk.
- Blend until completely smooth and creamy. Add more milk if needed to reach desired consistency.
- In a large pot, combine cooked pasta and sauce. Heat gently over medium-low heat, stirring until warmed through.
- Optional: Transfer to a baking dish, top with breadcrumbs, and broil for 2-3 minutes until golden.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve hot with a side of steamed broccoli or a crisp green salad. Garnish with fresh parsley or chives.
Recipe Variations
Try adding a cup of cooked peas or spinach to the pasta. For a nut-free version, use sunflower seeds instead of cashews.
Chef’s Tips
Soak cashews in hot water for 1 hour if short on time. Reserve some pasta water to thin the sauce if it becomes too thick.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes