Get the Recipe: Butternut Squash Mac And Cheese
Vegan butternut squash mac and cheese with tofu and spinach! This flavourful whole food plant based recipe is ready in less than 30 minutes and is perfect for a healthy weeknight dinner. Nut-free, oil-free and easy to make gluten-free.
Ingredients
- 10 oz gluten-free pasta
- 3 cups butternut squash, peeled and cubed
- 1 large red onion, diced
- 1/3 cup nutritional yeast
- 10 oz extra firm tofu
- 3 cloves garlic
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp cornstarch
- 4 cups spinach
- 1 cup plant based milk
Equipment
- Saucepan x 2
- Blender or food processor
Instructions
- Cook the pasta according to instructions on packaging. This usually takes 10-15 minutes.
- Cook the butternut squash and red onion, until softened, for around 15 minutes. When draining and rinsing the vegetables, retain 1/2 cup of the cooking water.
- Transfer the cooked vegetables to a blender or food processor together with the cooking water, nutritional yeast, tofu, garlic, curry powder, cumin, paprika and cornstarch. Blend on a high speed, until very smooth.
- Add the cooked and drained pasta to a frying pan or saucepan over a medium heat. Add the sauce, salt, spinach and plant based milk. Stir until the spinach wilts and the sauce thickens.
Video
Notes
- You can keep this meal in the fridge for 2-3 days, reheating as needed on the stove. It may be necessary to add extra plant based milk.
- You can freeze the sauce in an ice cube tray for up to 2 months, and reheat them on the stove when ready to use.
Calories: 396kcal, Carbohydrates: 76g, Protein: 16g, Fat: 5g, Saturated Fat: 1g, Sodium: 196mg, Potassium: 805mg, Fiber: 6g, Sugar: 4g, Vitamin A: 14238IU, Vitamin C: 33mg, Calcium: 198mg, Iron: 4mg