Recipe Category
A vegan version of mac and cheese, adapted from Minimalist Baker
Preparation time
50Minutes
Cooking Time
50Minutes
Number of Servings
6
Difficulty
Medium
Ingredients
10-12 ounces pasta, cooked (any shape)
1 large butternut squash, chopped (to yield 4-5 cups)
1 tsp roasted garlic (Penzey's)
2 Tbsp cornstarch
1 cup almond milk (plus more to add to sauce at end)
1 Tbsp chopped sage (plus additional 1 Tbsp to add to sauce at end)
1 Tbsp chopped thyme
4 Tbsp nutritional yeast (scant)
2-3 Tbsp vegan parmesan cheese
Pinch of salt and Aleppo pepper flakes
2 large onions, caramelized
1 package shiitake mushrooms, sauteed
4-5 cups spinach
Recipe Steps
Cook pasta according to package directions. Reserve 1 cup cooking water.
Roast chopped butternut squash in 400 degree oven for 45-50 minutes, or until soft.
When squash is done, measure out two cups. Place in large mixing cup or bowl.
Add remaining ingredients (garlic through pepper flakes) to large cup or bowl. Blend with immersion blender until creamy.
Heat sauce in large pot, 3-5 minutes. Add additional almond milk and pasta cooking water to reach right consistency.
Add pasta, remaining butternut squash, remaining sage, onions, mushrooms, and spinach. Cook until spinach is wilted.
Serve with additional vegan parmesan cheese.