"This recipe is a show stopper featuring my Walnut Tofu Meat AND Butternut Squash Cheese Sauce. I added rapini and spinach to the mix and I just can’t tell you how good it is so you’ll have to make it to find out"
Butternut Squash Mac and Cheese
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A Note from Feedfeed
This hearty and creamy vegan butternut squash mac and cheese is perfect for your next meatless Monday.
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Prep time 15mins
Cook time 10mins
Recipe Card
For The cheese Sauce
ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic
- Pinch of chili flakes
- 2 cups roasted butternut squash
- 1/2 cup cashews, soaked in water overnight and drained
- 1 cup cashew milk
- 3 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1-2 cups reserved pasta water
For the pasta
ingredients
- 1 package short noodles of choice (such as penne or rigatoni)
- Olive oil, for cooking
- 1/2 onion, diced
- 1 large clove garlic
- 1/2 bunch rapini, chopped
- 2 fistfuls (about 2 cups) spinach
- 1 1/2 cups vegan taco meat
- 2 cups cheese sauce
- Chili flakes, to top
- Vegan grated parmesan, to top (optional)
- Sea salt and fresh cracked black pepper
For the cheese sauce
Method
Step 1
In a large pot over medium heat, add the olive oil and sauté onion, garlic and chili flakes until softened and fragrant. Transfer to another dish.
Step 2
To a blender, add the squash, drained soaked cashews, milk, nutritional yeast, turmeric, Dijon, onion, and garlic to a blender. Pulse until just combined.
Step 3
On high speed, slowly add the pasta water to thin out the sauce to desired consistency. Taste and adjust seasoning.
For the pasta
Step 1
Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Drain and reserve pasta cooking water.
Step 2
In a large pan over medium heat, heat olive oil, chili flakes, garlic and onion. Sauté for several minutes. Add rapini and tofu meat. Cook until rapini starts to soften.
Step 3
Add cheese sauce and spinach. Add the cooked pasta into pan, tossing to coat. Add pasta water to thin out. Season with sea salt pepper and cheese.