Vegan Mac And Cheese
8 servings
Ingredients
1 1/2 (12 ounce) packages gluten-free elbow pasta
1 pound butternut squash, peeled and cut into 1-inch pieces
1 1/2 cups soy milk
1 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 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.
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