Mac and Cheese is my favorite food: always has been, and probably always will be! I am constantly looking for the best dairy-free mac and cheese recipe that includes as many veggies as possible! I’ve seen tons of recipes with squash, carrots, etc. I like that there is added protein from the tofu in this too!
I love to add spinach and peas to my Mac as well, so I included those but they are optional.
2 cups butternut squash
1 teaspoon tamari
16 oz of your choice pasta: whole wheat or gluten free shells
1 package silken tofu
2 tablespoons tahini
1 lemon, juice
2 tablespoons tamari
1/4 cup nutritional yeast
Pepper to taste
2 cups fresh spinach
1 cup frozen peas
Paprika for garnish
Steam the butternut squash in a pan, add 1 tbsp of tamarin before covering.
Boil the pasta and peas together according to directions on the pasta box, until pasta is al dente and the peas are soft. Once pasta is done cooking, drain and stir in the fresh spinach which will wilt against the warm pasta. Set aside.
When squash is tender, add to the food processor everything but pasta, peas, spinach, and paprika, blend until smooth. Add sauce to drained pasta/peas/spinach, and mix well. Bake in a casserole dish on 350 degrees for 15 minutes, and garnish with paprika when finished.