? VEGAN Mac & Cheese Alert? ⁠

vegan mac & cheese alert display image  595b1fbc
vegan mac & cheese alert display image 595b1fbc

? VEGAN Mac & Cheese Alert? ⁠

Guys, I am obsessed with our new pasta recipe: Roasted Butternut Squash “Mac and Cheese”, made with very own, Hint Of Harissa. ⁠The roasted butternut squash creates a rich, nutty base that doubles as a “cheese” sauce for the pasta. ⁠

Even better, this dish is plant-based, dairy-free, vegan, and packed full of veggies. I used whole wheat pasta to bump up the health factor even more on this dish. ⁠

Pro tip: Double the recipe and freeze the leftovers for those days when you just don’t feel like cooking. ⁠

Roasted Butternut Squash “Mac and Cheese”⁠
Serves:⁠ 4⁠
Total Time:⁠ 40 min⁠

INGREDIENTS⁠
✓ 1 pound butternut squash, cut into 1-inch pieces⁠
✓ 1 tablespoon olive oil⁠
✓ 1 teaspoon salt⁠
✓ 1/2 cup Bold Palate Hint Of Harissa⁠
✓ 1 tablespoon nutritional yeast⁠
✓ 8 ounces short pasta, like elbows⁠ or penne ⁠
✓ 1/2 cup spring peas⁠

DIRECTIONS⁠
Cook the pasta according to package directions. Drain and reserve.⁠

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. ⁠

Spread the squash onto the baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to combine. Spread the squash in a single layer on the baking sheet. Roast in the oven for 25-30 minutes, or until lightly golden brown and fork-tender.⁠

Remove the squash from the oven and transfer to a blender. Add the Hint Of Harissa and nutritional yeast. Blend to thoroughly combine. Toss with cooked pasta and peas. ⁠

Serve and enjoy!⁠

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