When you serve your family this vegan mac and “cheese,” they won’t be able to tell the difference. Given that it is created using gluten-free macaroni shells and has a creamy texture similar to that of a regular cheese sauce, you can confidently serve it to both people who are gluten intolerant and on a calorie-restricted diet. You are definitely dispelling the notion that cheese is even essential with a dinner that will make everyone smile…
| Prep Time: | 5 mins |
| Cook Time: | 17 mins |
| Total Time: | 22 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ (12 ounce) packages gluten-free elbow pasta
- 1 pound butternut squash, peeled and cut into 1-inch pieces
- 1 ½ cups soy milk
- 1 cup vegetable broth
- ½ teaspoon salt
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground nutmeg
- 2 tablespoons chopped parsley, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
- Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.