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Plant-Protein Powered Butternut Mac and “Cheese”

by Livestrong_Recipes  |  Dec 9, 2018

Plant-Protein Powered Butternut Mac and “Cheese”
Photo Credit: Maggie Moon
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • TOTAL
  • 45 m

This recipe for butternut squash mac and “cheese” is totally dairy free, thanks to nutritional yeast. Though it may sound unconventional, nutritional yeast is a popular vegan ingredient that’s high in protein, B vitamins and minerals.

INGREDIENTS

SERVES 4

  • 8 oz Shells Classic Cheddar Chickpea Pasta Mac and Cheese
  • 2 lb raw butternut squash
  • 4 clove garlic
  • 1/2 cup Nutritional Yeast
  • 3 1/3 tbsp Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Turmeric
  • 1/2 cup Chicken Broth
  • 1/4 tsp ground black pepper

DIRECTIONS

1 Preheat oven to 400. In a large pot, heat 8-10 cups of water on high.
2 Prep the squash. Cut in two large pieces, where the narrow neck meets the bulb. Peel with a Y-peeler down to the orange flesh, peeling away all white flesh and green veins. Cut into approximately equal cubes (~3 cups).
3 In a large bowl toss squash and garlic with 1 tbsp olive oil to coat. Season with salt and pepper to taste.
4 Place on foil-lined sheet pan and roast for 20 minutes or until fork-tender.
5 When water is boiling, make Banza pasta 1 minute shorter than instructions indicate. Strain, rinse, and set aside.
6 Blend squash, garlic, nutritional yeast, lemon juice, salt, turmeric, and chicken broth until smooth. Season to taste. Sauce may seem salty, but will mellow out when combined with pasta.
7 Combine topping ingredients and stir to coat.
8 In a large pot over medium heat, warm up “cheese” sauce, 1-2 minutes.
9 Add pasta to sauce to warm through, stirring occasionally, 1-2 minutes.
10 Serve in bowls, top with almond-parsley garnish.