Curried Butternut Squash Mac and Cheese with 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 soaked and drained cashews
- 1/2 cup cheddar strands
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 2 tablespoons nutritional yeast
- 1/2 cup frozen peas
- 1/2 cup reserved pasta water
- Pasta
- 1 tablespoon olive oil
Preparation
Wash and trim the bunch of rapini.
Heat 1 tablespoon of oil over medium-high heat, add 1/2 teaspoon chili flakes and 2 cloves minced garlic.
Add rapini, sauté for a couple of minutes, reduce heat to medium-low, cover with lid for a few minutes until al dente.
Season rapini with salt and pepper.
Reserve 3/4 cup roasted butternut squash.
Place 1 1/4 cups squash, cashews, milk, cheese, nutritional yeast, curry powder, and turmeric in a blender and blend until smooth. Season with salt and pepper.
Boil pasta and reserve 3/4 cup pasta water. Drain and rinse pasta.
Add 1 tablespoon olive oil to pasta pot. Place reserved squash in pot, add peas, pasta, and cheese sauce.
Add reserved pasta water to thin and make super creamy, shiny, and smooth. Season with more salt, pepper, and chili flakes.
Serve the mac and cheese with garlicky rapini.
Note: The rapini should have a little bite, and the dish is creamy and delicious – let the creator know if you make it!
