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Butternut Squash Mac & Cheese - Good Old Vegan

Dinner

Butternut Squash Mac & Cheese

Today’s recipe is a show stopper featuring my Walnut Tofu Meat AND Butternut Squash Cheese Sauce.

I added rapini and spinach to the mix and I just can’t tell you how good it is so you’ll have to make it to find out☺️

Butternut Squash "Meaty" Mac & Cheese

A pasta recipe to end that childhood craving. Creamy, “meaty” and oh so delicious.

Course Dinner

Cuisine Italian-Inspired

Keyword Butternut Squash Mac and Cheese, Vegan Mac and Cheese

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Teri-Ann

Ingredients

CHEESE SAUCE

2 tbsp olive oil
1 small onion diced
2 cloves garlic
Pinch chili flakes
2 cups butternut squash roasted
1/2 cup cashews soaked
1 cup cashew milk
3 tbsp nutritional yeast
1 tsp turmeric
1 tbsp Dijon mustard
1-2 cups hot pasta water
1 tsp sea salt & cracked black pepper

PASTA

1 bag short noodle of choice
1/2 onion diced
1 large clove garlic
1/2 bunch rapini chopped
2 fistfuls spinach
1 1/2 cups walnut tofu meat *
2 cups cheese sauce
Reserved pasta water
Chili flakes shaved parm, sea salt and cracked pepper.

Instructions

CHEESE SAUCE

Sauté onion, garlic & chili flakes. Set to the side.
Add squash, drained soaked cashews, milk, nooch, turmeric, Dijon, onion & garlic to a blender. Pulse to combine. Turn on high adding pasta water to thin out to your desired consisteny. Season well.

PASTA

Boil pasta in salted water.
In a large pan add olive oil, chili flakes, garlic and onion. Sauté for several minutes.
Add rapini and tofu meat. Cook until rapini starts to soften.
Add cheese sauce and spinach. Drop pasta into pan tossing everything together. If needed, add pasta water to thin out.
Season with sea salt pepper and cheese.