Dinner

Butternut Squash Mac & Cheese

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☺️

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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Teri-Ann

Ingredients

CHEESE SAUCE

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.

Notes

  • Click here for the Walnut Tofu Meat Recipe
Good Old Vegan

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Published by
Good Old Vegan
2 years ago

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