? 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!
? VEGAN Mac & Cheese Alert?
