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 walnut tofu meat
- 2 cups cheese sauce
- Reserved pasta water
- Chili flakes
- shaved parm
- sea salt and cracked pepper
Preparation
Sauté onion, garlic and chili flakes for the sauce and set aside.
Add roasted butternut squash, drained soaked cashews, cashew milk, nutritional yeast, turmeric, Dijon mustard, onion and garlic to a blender and pulse to combine.
Blend on high, adding pasta water to thin out to desired consistency and season well.
Boil pasta in salted water.
In a large pan, add olive oil, chili flakes, garlic and onion and sauté for several minutes.
Add rapini and tofu meat and cook until rapini starts to soften.
Add cheese sauce and spinach.
Drop pasta into the pan and toss everything together.
If needed, add pasta water to thin out.
Season with sea salt, pepper and cheese.
