Vegan Mac and Cheese recipe
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Ingredients
- 1 ½ (12 ounce) packages gluten-free elbow pasta 1 pound butternut squash, peeled and cut into 1-inch pieces 1 ½ cups soy milk 1 cup vegetable broth ½ teaspoon salt ½ teaspoon ground cayenne pepper ½ teaspoon ground nutmeg 2 tablespoons chopped parsley, or to taste
Nutrition Info
- 283.2 caloriescarbohydrate: 60.4 gcholesterol: : -fat: 2.1 gfiber: 2.8 gprotein: 6.8 gsaturatedFat: 0.2 gservingSize: -sodium: 228.9 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Mac and Cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
Combine butternut squash, soy milk, and vegetable broth in a pot, bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.