Vegan Butternut Squash Mac
Creamy and comforting vegan pasta dish with butternut squash sauce and broccoli.
Ingredients
- 2 servings macaroni or shell pasta
- Water to cook the pasta
- Salt and oil to cook the pasta
- 1 small butternut squash, cubed, about 3-4cups
- 2 tbsp vegan butter
- 1 clove garlic, minced
- 2 tbsp all purpose flour
- 1½ cup unsweetened non-dairy milk
- 1 cup vegetable broth
- 4 tbsp nutritional yeast
- ¼ tsp paprika
- 2 cups broccoli florets, about 1 small head of broccoli
- Salt and pepper to taste
Instructions
- Fill the bottom of the steamer or a pot with about 3 inches of cold water. Place the steam basket or the second layer of the steamer on top. Place the cubed butternut squash in the steam basket or on a plate in the steamer.1 small butternut squash, cubed
- Cover the pot with a lid and turn the stove to high heat. Once you start seeing steam come out of the pot, set a timer for 15mins. Slowly remove the lid and use a fork to poke a piece of butternut squash to test whether it is cooked or not. If the butternut squash is hard to penetrate, steam for an additional 5-10mins.
- Carefully remove the steamed butternut squash from the steamer or pot and use a masher to mash the squash until smooth. Set aside.
- Cook the pasta with oil and salt according to the package directions. Drain the pasta using a colander and set aside.2 servings macaroni or shell pasta, Water to cook the pasta, Salt and oil to cook the pasta
- Meanwhile, prepare the butternut squash sauce. In a large pan, melt the butter on medium-high heat. Add the minced garlic and sauté until fragrant. Add the flour and stir to create a roux. Pour in the plant milk and vegetable broth. Use a whisk and whisk until smooth. Stir in the nutritional yeast, reduce the heat to medium and bring the sauce to a light simmer while stirring constantly.2 tbsp vegan butter, 1 clove garlic, 2 tbsp all purpose flour, 1½ cup unsweetened non-dairy milk, 1 cup vegetable broth, 4 tbsp nutritional yeast
- Reduce the heat to medium and bring the sauce to a light simmer while stirring constantly. Add the mashed butternut squash and mix with a wooden spoon until smooth. Add the broccoli, mix to coat the broccoli florets and bring to a light simmer. Cook for 2-3mins, or until the broccoli is tender and bright green.2 cups broccoli florets
- Add the cooked pasta to the pan of sauce and mix until fully incorporated. Sprinkle in the paprika and season with salt and pepper. Serve hot!¼ tsp paprika, Salt and pepper to taste
Notes
- The roux should have a thick paste-like texture.
- Carefully moderate the heat when you're making the roux, as you don't want the roux to get burnt!
- Store the pasta in the refrigerator for up to 3 days. Reheat in the microwave to at least 75ºC or 165ºF.
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