Description
This easy, vegan recipe uses coconut milk and a creamy, dairy free sauce that’s a healthy alternative to macaroni and cheese.
Ingredients
Scale
- 1 10-ounce package frozen butternut squash
- 1/2 cup full-fat canned coconut milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried mustard
- 1/4 teaspoon turmeric
- Pinch nutmeg
- 1 teaspoon salt
- 3 tablespoons – 1/4 cup pasta water.
Instructions
- Cook the riced butternut squash according to package directions.* Transfer to a blender.
- Add remaining ingredients and blend until completely smooth.
- Add to pasta just before serving, adding a few tablespoons of pasta water as needed.
Notes
If you can’t find frozen butternut squash, roast 10 ounces of cubed butternut squash in a 400˚F oven for about 45 minutes (or until soft).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 419
- Sugar: 6.6 g
- Sodium: 2640.3 mg
- Fat: 24.6 g
- Saturated Fat: 21.5 g
- Carbohydrates: 42.3 g
- Fiber: 8.8 g
- Protein: 13.6 g
- Cholesterol: 1.2 mg
