Everyone’s favorite comfort food goes vegan in this easy dish.
| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound elbow macaroni
- 1 cup 1/2-inch diced Yukon gold potato (from about 1 medium)
- 1/2 cup 1-inch diced onion (from about 1/2 medium)
- 1/2 cup 1/2-inch diced butternut squash
- 1/2 cup raw cashews
- 1/3 cup coconut milk
- 3 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Juice of 1/2 lemon
- Kosher salt
Instructions
- Cook the pasta according to the package directions for al dente.
- Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
- Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
- Toss the sauce with the pasta in a large bowl while still hot.
Nutrition Facts
| Calories | 609 |
| Total Fat | 14 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 345 milligrams |
| Carbohydrates | 99 grams |
| Dietary Fiber | 6 grams |
| Sugar | 7 grams |
| Protein | 20 grams |