Cooklist AI

Creamy Vegan Butternut Squash Pasta

Name: Creamy Vegan Butternut Squash Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1 teaspoon dried rosemary; 1 garlic clove, finely minced; 1 lb elbow macaroni; 2 tablespoons fresh finely chopped parsley; 1 medium white onion, roughly chopped; 1 medium butternut squash (about 2 lbs), peeled and cubed to about 1 inch pieces; 1/4 cup nutritional yeast; 1/2 teaspoon ground nutmeg; 1 tablespoon salt; 1/2 cup raw cashews; 2 cups vegetable stock

Wholesome and comforting, this pasta dish is prepared with a creamy butternut squash sauce. A combination of roasted squash, aromatic onions, crunchy cashews, and nutritional yeast, it creates a delightful vegan twist to the traditional mac and cheese. Garnished with fresh parsley, it brings a homey...

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50 min

TOTAL TIME

493

CALORIES

$2.24

PER SERVING

Ingredients

PASTA

6 SERVINGS

SAUCE

2 medium butternut squash

peeled and cubed to about 1 inch pieces

1/4 cup nutritional yeast

1/2 tsp ground nutmeg

1 tbsp salt

1/2 cup raw cashews

2 cups vegetable stock

GARNISH

2 tbsp fresh parsley

finely chopped

Directions

PASTA

20 min

PREP TIME

30 min

COOK TIME

50 min

TOTAL TIME

Cook the elbow macaroni according to package instructions. Drain and set aside.

SAUCE

Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, toss butternut squash, onions, and olive oil. Roast in the oven for around 25 minutes, or until the squash becomes tender and lightly browned.

In a high-powered blender, combine the roasted vegetables, cashews, nutritional yeast, minced garlic, dried rosemary, ground nutmeg, salt, and vegetable stock.

Blend until the sauce is creamy and smooth.

ASSEMBLY

Pour the butternut squash sauce over the cooked macaroni, stirring well to make sure the pasta is fully coated.

Sprinkle the pasta with chopped fresh parsley before serving warm.

Health Info

Macros

86g

CARBS

10g

FAT

15g

PROTEIN