Vegan Macaroni and Cheese

Name: Vegan Macaroni and Cheese Recipe
Yield: 4
Ingredients: 1.5 cup Birdseye Southland Butternut Squash cooked; 1/2 large onion peeled and chopped; 1 tbsp Lemon juice; 1 tsp Salt; 1 tsp Dijon Mustard; .25 tsp Garlic powder; .25 tsp Pepper black; .25 tsp Turmeric ground; .13 tsp Nutmeg ground; .13 tsp Paprika; .25 cup Beans white; 4 serving Banza pasta 8 oz. = 4 servings

Number of Servings: 4

Ingredients

1.5 cup Birdseye Southland Butternut Squash, cooked1/2 large onion, peeled and chopped1 tbsp Lemon juice 1 tsp Salt 1 tsp Dijon Mustard .25 tsp Garlic powder .25 tsp Pepper, black .25 tsp Turmeric, ground .13 tsp Nutmeg, ground .13 tsp Paprika .25 cup Beans, white 4 serving Banza pasta, 8 oz. = 4 servings

Directions

Simmer onion in a small amount of water until soft. Cook pasta as directed. When done, drain and reserve 1/4 cup of liquid. Add pasta back to pot. When onions are soft, drain and place in blender with the other ingredients (except the pasta), including the pasta water you set aside. Blend until well mixed. Add the sauce to the cooked pasta. Toss well and serve.

Serving Size:�Makes 4 servings AA 1/30/16

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 272.8
Total Fat: 5.9 g
Cholesterol: 0.0 mg
Sodium: 816.2 mg
Total Carbs: 45.3 g
Dietary Fiber: 10.0 g
Protein: 16.2 g

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