Vegan Butternut Squash Mac 'n' Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pkg Tinkyada brown rice spiral noodles2 pkg frozen chopped broccoli (10 oz)2 pkg frozen peas and carrots (2 cups)Sauce8 cups frozen cubed butternut squash8 cloves garlic1 Tbsp cayenne or crushed red pepper1 tbsp black pepper2 tsp ground mustard1.25 cup nutritional yeast1 cup unsweetened almond milk1 cup water2 tsp salt
1) Heat butternut squash in the microwave until it is all thawed and hot.
2)
3) Put the squash, spices, garlic cloves nutritional yeast and almond milk into a blender or food processor and blend until it has a smooth consistency (If the sauce seems too thick, add a little bit of water). Let stand.
4) Rinse out your pot and cook the noodles according to the package instructions. Add in the frozen veggies about halfway through.
5) After draining the noodles and veggies, give the sauce one last blend before combining with the pasta. Add the cup of water and paprika. Let this heat on the stove until it is hot enough to serve.
Serving Size: Makes about 16 1-cup servings
2)
3) Put the squash, spices, garlic cloves nutritional yeast and almond milk into a blender or food processor and blend until it has a smooth consistency (If the sauce seems too thick, add a little bit of water). Let stand.
4) Rinse out your pot and cook the noodles according to the package instructions. Add in the frozen veggies about halfway through.
5) After draining the noodles and veggies, give the sauce one last blend before combining with the pasta. Add the cup of water and paprika. Let this heat on the stove until it is hot enough to serve.
Serving Size: Makes about 16 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 209.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 350.7 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 8.4 g
- Protein: 9.2 g
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