Posted in recipe category: Entree
Ingredients
- 2 cup uncooked elbow macaroni pasta
- 2 cup cubed butternut squash
- 1/4 cup nutritional yeast
- 1/2 cup fat-free or low-fat milk
- 1/4 cup pre-soaked cashews
- 1 clove garlic
- 2 pinches of sea salt
- 2 Tbsp crushed bread crumbs
- 2 Tbsp grated Parmesan
- 1 1/2 Tbsp melted butter
- extra-virgin olive oil
Directions
- fill a 2-quart saucepan 2/3 of the way full with water and place over medium-high to high heat. Add a few drops of olive oil and 1 pinch of sea salt to help bring on a roaring boil and to help keep the pasta from sticking. Once a roaring boil is reached, add pasta and cook according to 5 to 7 minutes until al dente or according to package directions.
- While waiting for water to boil, begin to make sauce by steaming butternut squash until tender.
- In a blender, add in steamed squash, cashews, yeast, milk, garlic, and the 2nd pinch of sea salt. Blend until smooth. The sauce should be hot because of the steamed squash, but if preferred hotter, place in a saucepan over low heat until desired temperature is reached.
- In a small, shallow microwaveable bowl, melt 1 1/2 tbsp of butter and stir in bread crumbs and grated Parmesan. Set aside.
- Place cooked pasta in a serving dish, top with sauce. Sprinkle bread crumb mixture over the top of the mac & cheese to garnish.
