VEGAN BUTTERNUT SQUASH MAC AND CHEESE
Ingredients
  • 1 box of Barilla Chickpea Rotini
  • 1 1/2 cups of raw cashews
  • 1 1/2 cups of chopped butternut squash
  • 2 medium chopped carrots
  • ½ chopped sweet potato
  • 1 chopped yellow onion
  • ½ cup of nutritional yeast
  • 1 tablespoon of garlic powder
  • ½ teaspoon of onion salt add more if desired
Instructions
  1. Start by soaking 1 1/2 cups of raw cashews in 1 cup of water

  2. While the cashews are soaking, chop butternut squash, carrots, sweet potatoes and onions
  3. Add the veggies to a bowl and cover with 1/4 cup of water. Cook in the microwave for 15-20 minutes or until you can puncture the sweet potato and butternut squash with a fork. If you don’t have a microwave, you can steam the vegetables or toss them with one tablespoon of olive oil and roast at 400 degrees for about 30 minutes or until tender.

  4. Meanwhile, the cook entire box of pasta according to package directions (boil 4-6 quarts of salted water. Add pasta and boil for 7-9 minutes. Drain.)
  5. Once the vegetables are done cooking, drain any excess water and add them to a high- speed blender (or food processor). Add the cashews into the blender too (along with the water they soaked in) and then the nutritional yeast and spices. Blend until you get a smooth, creamy consistency.
  6. Blend until you get a creamy consistency.
  7. Mix cooked pasta and blended “cheese” together
  8. Enjoy!