VEGAN BUTTERNUT SQUASH "MAC AND CHEESE" RECIPE

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How delicious does this look and sound? I had to share this insane recipe from Laurie Lloyd from LivLight. Check out her site LivLight for tons of amazing recipes, including for the babes.

INGREDIENTS: (ALL ORGANIC)

  • 1 box dry pasta (I use brown rice or chickpea)
  • 1 tsp coconut oil
  • 2 garlic cloves, minced
  • 1.5 cups unsweetened almond milk
  • 1 lb butternut squash, chopped
  • salt and pepper to taste
  • pinch garlic powder
  • 6 tbsp nutritional yeast

PROCESS:

  1. Preheat oven to 425°. Cook pasta according to package.
  2. Heat coconut oil in a skillet on medium-high and add minced garlic.
  3. Saute´quickly, allowing garlic to slightly brown but not burn.
  4. Add almond milk and bring to a boil. Add 2 cups squash, nutritional yeast, garlic powder, salt, and pepper.
  5. Simmer until thick and squash has softened slightly. In the meantime, place remaining squash on a parchment lined baking sheet and spray with olive oil spray. Cook until slightly browned.
  6. Transfer mixture from skillet to blender, and blend until smooth, about 30-40 seconds.
  7. Pour the smooth sauce back into the skillet; add drained pasta and additional roasted squash.
  8. Stir well to combine. Garnish with chopped parsley.