- 1 box large pasta shells
- 1/ 4 cup unsweetened almond milk
- 4 cups cubed butternut squash
- 1 cup cashews (soaked in water overnight)
- 1/ 2 cup nutritional yeast
- 1 teaspoon cayenne powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces tomato sauce
- 1 cup sautéed spinach (optional)
- pine nuts, as garnish
Cook pasta shells according to package directions. Rinse, cool and set aside.
Roast cubed butternut squash in a 400℉ oven with salt and pepper until fork tender.
Place the roasted squash cubes in a blender with 1/2 cup soaked cashews, salt, pepper, garlic, paprika, chili flakes, nutritional yeast, cayenne and olive oil. Blend until a thick paste/sauce forms.
To Make the sauce, mix half of the blended squash mixture with the tomato sauce.
To make the Mac n Cheese filling, blend the other half of the blended squash mixture with 1/2 cup soaked cashews and 1/4 cup almond milk, until a sauce forms.
Preheat the oven to 350℉ and prepare a 9" x 13" dish.
Add 2 tablespoons of the sauce and 2-3 tablespoons of the Mac n Cheese filling mixture into each cooked pasta shell. Arrange all the filled pasta shells in the prepared dish. Top the pasta shells with optional sauteed spinach.
Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and bake for an additional ten minutes. Cool for 8-10 minutes before serving.