Units
Scale
Ingredients
- 1–2 tbsp olive oil
- 4 cups cubed butternut squash
- 1 yellow onion (cut into quarters)
- 1 garlic bulb
- 1/2 cup cashews (soaked in boiling water for 1 hour. )
- 1 1/4 cup oat milk
- 1 cup nutritional yeast
- 1 tbsp white miso paste
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp tomato paste/puree
- 1 tsp paprika powder
- 1/4 nutmeg powder
- salt and black pepper (to taste)
- 1 cup grated vegan cheese (optional )
- 1 pound short cut pasta
- 1 cup panko breadcrumbs
- 2 1/2 tbsp vegan butter
- 1 tbsp fresh thyme leaves
Instructions
- Preheat the oven to 218°C/425°F.
- Roasting veggies: Coat the butternut squash cubes and onion with olive oil, salt and black pepper in a baking pan. Cut the head off a garlic bulb, and drizzle the exposed garlic cloves with a little olive oil. Wrap up in foil. Bake for 20-30 minutes or until butternut squash is tender.
- Thyme breadcrumbs: While the veggies roast, make the thyme breadcrumbs by simply heating the butter in a medium pan. Once the butter has melted add in the thyme leaves and cook for a few seconds or until fragrant. Turn off the heat and mix in the breadcrumbs.
- Mac and cheese sauce: Into a blender add in the apple cider vinegar, oat milk, dijon mustard, tomato puree, miso paste, nutmeg powder, paprika powder, nutritional yeast, softened cashews, the roasted butternut squash and onions. Remove the skins from the garlic and add in 7-10 cloves. Blend until smooth and then season with salt and black pepper.
- Final touches: Cook the short cut pasta following the package directions. Drain the water. Pour in the mac and cheese sauce over the pasta. Add in vegan cheese and mix until well combined. Transfer into a baking dish. Top with the thyme breadcrumbs and bake for 20-30 minutes or until the breadcrumbs become golden.
- Allow to cool slightly before serving! Enjoy!