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Curried Butternut Squash Mac and Cheese

Mac and Cheese but make it curried, and vegan. This Curried Butternut Squash Mac and Cheese really takes things to another level. Gourmet Mac and Cheese AT HOME!
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Equipment

  • blender
  • stove

Ingredients

  • 2 cups curry spiced roasted butternut squash
  • 2 cups plant based milk
  • ½ cup cashews (soaked and drained)
  • ½ cup vegan cheddar strands (I used @earth_choice)
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 2 tbsp nutritional yeast
  • salt pepper chilli flakes
  • ½ cup frozen peas
  • ½ cup reserved pasta water
US Customary - Metric

Instructions

  • Reserve 3/4c roasted butternut squash.
  • Place 1-1/4 cup squash, cashews, milk, cheese, nooch, curry, turmeric in a blender and blend until smooth. Season with salt and pepper.
  • Boil pasta and reserve 3/4 cup pasta water. Drain and rinse pasta. Add 1 Tbsp olive oil to the pasta pot.
  • Place reserved squash in pot, add-in peas, pasta and cheese sauce.
  • Add in reserved pasta water to thin and make super creamy, shiny and smooth. Season with more salt, pepper and chilli flakes and serve with garlicky rapini. OMG so delish!

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 52g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 414mg | Potassium: 1348mg | Fiber: 11g | Sugar: 13g | Vitamin A: 16116IU | Vitamin C: 62mg | Calcium: 457mg | Iron: 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.