This is the perfect fall comfort food AND good for you Mac & Cheese with lots of veggies hidden in the cheesy sauce. Butternut squash, potato and cauliflower are the main ingredients, so it’s basically a veggie sauce but you would never be able to tell, it tastes so indulgent. Also perfect for kids, my little one loves it!
Serves two plus leftovers.
Ingredients:
- 1 cup butternut squash, diced
- 1 cup potatoes, diced
- 1 cup cauliflower, diced
- 1 small onion
- 2 cloves garlic
- ⅓ cup olive oil
- 1 tbsp lemon juice
- ⅓ cup nutritional yeast
- ½ tsp paprika powder
- ½ tsp turmeric powder
- pink salt, to taste
- pepper, to taste
- 1 pack GF pasta (I use brown rice pasta)
- GF breadcrumbs
- parsley, for garnish
Directions:
01. Pre-heat the oven to 180 degrees. Line a baking sheet with parchment paper and spread out the butternut squash, potato, cauliflower, onion, garlic on it. Drizzle with half the olive oil and bake for 30 minutes.
02. Toast the breadcrumbs on medium-high heat and set aside. Be carful not to let them burn!
03. Cook the pasta according to the instructions. Save 1 cup of the cooking water for the sauce.
04. Add the roasted veggies to a high-speed blender along with the nutritional yeast, olive oil, lemon juice, paprika powder, turmeric powder, salt, pepper and the reserved cooking water from the pasta. Blend to combine.
05. Mix the sauce with the cooked pasta, arrange on a bed of greens to make it alkaline, sprinkle with the toasted breadcrumbs, parsley and enjoy!
Optional 1: Mix the pasta with the sauce and place it in a baking dish. Sprinkle with vegan mozzarella, parmesan & GF breadcrumbs. Bake for about 20 minutes until crispy & golden. Garnish with fresh parsley & serve.
Optional 2: Drizzle with truffle oil if you’re feeling extra!
Tip: Freeze any extra sauce to have on hand for quick meals.
