Butternut Mac and Cheese with Broccoli - the Vegan Version
Pasta, MacnCheese, Vegan, Broccoli, butternut squash
This is the vegan version of an already healthier than normal, veggie infused, mac and cheese! So delicious and a great recipe to try if you want to add a few meatless meals to your diet!
INGREDIENTS
1 medium butternut squash (1¾ lb.)
1 onion, finely chopped (1 cup)
4 cloves garlic, minced
3 tablespoons of olive oil
½ teaspoon finely chopped fresh thyme
2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
2 tablespoons nutritional yeast
1 tablespoon white wine vinegar
¼ tsp. sea salt
⅛ tsp. freshly ground black pepper
1 pound of short pasta cooked and drained
3 cups small broccoli florets
INSTRUCTIONS
Preheat oven to 375 degrees. Peel squash and halve squash and remove seeds. Cut squash into large pieces. Place on a sheet pan and lightly toss with olive oil, salt and pepper. Roast until tender and slightly brown. (You can use pumpkin, acorn squash or any other squash)
Heat a large saucepan over medium heat. Add onion, garlic, thyme, and 3 tablespoons of olive oil. Cook about 10 minutes or until onion is tender and fragrant.
Transfer onion mixture to a blender. Add squash and the next five ingredients (through pepper). Cover and blend until smooth. Pour squash mixture into a large saucepan and set to simmer.
Cook pasta according to package directions, adding broccoli the last 5 minutes of cooking; drain. Add drained pasta and broccoli to squash mixture; toss to coat. Serve warm and top with additional nutritional yeast if desired.
While carb heavy, this adorable VEGAN pasta dish contains one of our favorite facefoods, butternut squash which is a superfood rich in vitamins and minerals we need for glowing skin! Notably, it’s rich in skin loving nutrients like vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. This meal can be either vegetarian or vegan depending on what you use as ingredients - it’s up to you!
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