Cooklist AI
Hearty Vegan Butternut Squash Macaroni
This simple and hearty dish combines the creaminess of butternut squash with the delicate texture of pasta, making a delightful, vegan twist to classic macaroni. The aromatic blend of garlic, rosemary, and nutmeg enhances the flavor even more. The dish can be prepared easily on a stovetop, making it...
1
1 hr
TOTAL TIME
376
CALORIES
$2.27
PER SERVING
Ingredients
13 INGREDIENTS
6 SERVINGS
2 tbsp olive oil
Directions
7 STEPS
20 min
PREP TIME
40 min
COOK TIME
1 hr
TOTAL TIME
1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes transparent.
2
Add the cubed butternut squash to the pot along with the cashews, nutritional yeast, dried rosemary, nutmeg, Dijon mustard, and salt.
3
Pour in the vegetable stock and stir the mixture. Simmer it on a low heat until the squash gets soft and can easily be mashed.
4
Turn off the flame and blend the squash mixture until it is completely smooth and creamy. You can use an immersion blender for this. Put it back on the stove.
5
While the squash is cooking, cook the elbow macaroni in a separate pot according to package instructions. Strain and put it aside.
6
Pour the butternut sauce over the cooked macaroni and stir well to combine.
7
Serve the dish hot, garnished with freshly chopped parsley.
Health Info
Macros
62g
CARBS
10g
FAT
11g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
WHEAT
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