Servings: 4 - 6
Ingredients:
- 1 454g package of macaroni
- 1 small butternut squash
- 1 cup soy cream or unsweetened plant-based milk
- ½ block shredded Aviva cheddar-style
- 1 small onion, chopped
- 1 garlic clove, sliced
- Seasonings to taste: salt, pepper, paprika
Preparation:
1. Cut butternut squash into cubes and steam for 15 minutes in a steamer. In the meantime, cook pasta as per packaging instructions
2. Sautee onion and garlic in a saucepan with a bit of oil over medium heat
3. Blend all ingredients in a blender, including cooked butternut squash
4. Heat the sauce in a big pot and add cooked paste OR set aside until serving (this will keep its creaminess)
Optional: Add breadcrumbs on the mac n’ cheeze and broil in the oven for 2 minutes.
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