Butternut Squash Meaty Mac and Cheese
Ingredients
Cheese sauce
- 2 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic
- Pinch chilli flakes
- 2 cups roasted butternut squash
- 1/2 cup soaked cashews
- 1 cup cashew milk
- 3 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tbsp Dijon mustard
- 1-2 cups hot pasta water
- 1 tsp sea salt & cracked black pepper
Pasta
- 1 bag short noodle of choice
- 1/2 onion diced
- 1 large clove garlic
- 1/2 bunch rapini chopped
- 2 fistfuls spinach
- 1 1/2 cups taco meat (see recipe on site)
- 2 cups cheese sauce
- Reserved pasta water
Preparation
Cheese sauce
Sauté onion, garlic and chili flakes then set aside.
Add squash, drained soaked cashews, milk, nutritional yeast, turmeric, Dijon mustard, onion and garlic to a blender.
Pulse to combine.
Blend on high, adding pasta water to thin out to desired consistency.
Season well.
Pasta assembly
Boil pasta in salted water.
In a large pan add olive oil, chili flakes, garlic and onion then sauté for several minutes.
Add rapini and tofu meat then cook until rapini starts to soften.
Add cheese sauce and spinach.
Drop pasta into pan tossing everything together.
If needed, add pasta water to thin out.
Season with sea salt, pepper and cheese.
