January 1, 2019
A healthy take on mac and cheese to kick off the new year
Happy New Year!! I hope you have a happy and healthy 2019!
To kick off that healthy 2019, I’ve made a healthy take on the loved mac and cheese for you today – Squash Mac and “Cheese” that is 100% vegan, and something I like almost more than traditional mac and cheese!
It’s packed with so much flavor and spices, and you really don’t have to feel that guilty eating it, especially when you use chickpea pasta! Extra protein is always the best.
What did you do for New Year’s Eve? What appetizers were you serving?
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Vegan Squash Mac and "Cheese".
- 2 cups butternut squash, peeled and cubed
- 1/4 cup almond milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 4 tablespoons nutritional yeast
- 7 ounces pasta of your choice, cooked until al dente
- Fresh thyme ((optional))
- Steam the butternut squash for until it is soft and tender, about 15 minutes (you can also roast the squash in the oven at 400 degrees F for about 25-30 minutes).
- Add the steamed or roasted squash along with the almond milk, olive oil, garlic powder, onion powder, salt, and nutritional yeast in a blender. Pulse until smooth. Add sauce to a saucepan, and heat on low. Add in cooked pasta. Stir gently until pasta is well coated in sauce. Serve warm with fresh thyme.
