Curried Butternut Squash Mac and Cheese with Garlicky Rapini
Ingredients
- bunch of rapini
- 1 tablespoon oil
- 1/2 teaspoon chili flakes
- 2 cloves garlic
- salt
- pepper
- 2 cups curry spiced roasted butternut squash
- 2 cups plant-based milk
- 1/2 cup cashews (soaked and drained)
- 1/2 cup vegan cheddar strands
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 2 tablespoons nutritional yeast
- chili flakes
- 1/2 cup frozen peas
- pasta
Preparation
Reserve 3/4 cup of the roasted butternut squash.
In a blender, combine 1 1/4 cups squash, cashews, plant-based milk, vegan cheddar strands, nutritional yeast, curry powder, and turmeric, and blend until smooth. Season with salt and pepper.
Boil the pasta and reserve 3/4 cup pasta water. Drain and rinse the pasta.
Add 1 tablespoon olive oil to the pasta pot. Place the reserved squash in the pot, add peas, pasta, and the cheese sauce.
Add the reserved pasta water to thin and make it creamy, shiny, and smooth. Season with more salt, pepper, and chili flakes, and serve with garlicky rapini.
Garlicky rapini
Wash and trim a bunch of rapini.
Heat a tablespoon of oil over medium-high heat, add 1/2 teaspoon chili flakes and 2 cloves minced garlic.
Add the rapini, sauté for a couple of minutes, reduce heat to medium-low, cover with a lid for a few minutes until al dente.
Season with salt and pepper.
