When we’re looking for non-traditional, think-outside-the-box recipes, we always turn to Megan for delicious ideas. And this month’s recipe is no exception. With an alternative take on a down-home staple, this dairy-free, vegan mac and cheese is a nice, satisfying meal for the transitional season of March. As we shake off the last vestiges of winter, but haven’t quite moved into full-time warm blazes of summer, head to the kitchen to make this. The creamy consistency still offers comfort, but without the heft we tend to crave in the winter months. A perfect springtime meal.
- 1 box of POW! Green Lentil rotini pasta, or your favorite pasta
- 1 butternut squash olive oil micro-greens (as a garnish)
- ½ cup roasted butternut squash
- ½ cup raw unsalted cashews
- 2 tbsp olive oil
- 1/4 tsp Himalayan sea salt
- Juice from ½ a lemon
- 1 peeled garlic clove
- 1 tbsp nutritional yeast
- ¼-½ cup water (depending on your desired thickness)
Preheat the oven to 400°. Rinse and using a vegetable peeler, peel the butternut squash. Cut in half lengthwise, and using a spoon, scoop out the seeds and membrane and discard. (The roasted seeds also make a tasty snack. Rinse them, sprinkle with sea salt, and roast at 400 degrees for 20 minutes or until golden brown.)
Cut the squash into cubes, spread on a baking sheet and drizzle with olive oil to coat. Roast the squash for 20 minutes or until fork tender. Then remove from the oven to cool and set aside.
In the meantime, in a large saucepan, bring 4 quarts of water to a boil on the stove. Follow the package directions for cooking the pasta, then drain and set aside.
Combine all the sauce ingredients except the water and garnish in a blender or food processor until well mixed. Slowly add in the water until the mixture becomes a sauce and reaches your preferred texture level of creaminess.
Mix the sauce into the pasta, and garnish with micro-greens.
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