over 2 years ago
So there’s much to be said for baked macaroni and cheese—the crusty top, the cheesy center, the piping hot casserole dish sitting proudly in the middle of the table. But I always loved my stovetop mac and cheese! Bright orange shells dripping with sauce. Here’s a completely plantbased refresh of that dish—whole wheat pasta shells and a sauce whose base is made from winter squash! An awesome fake out. Bright orange, rich and gooey.
- 1 pound whole wheat pasta shells
- 1 15 oz container frozen winter squash puree
- 1 1/2 cup unsweetened soy or almond milk
- 3/4 cups nutritional yeast
- 2 tablespoons smoked paprika
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon onion powder
- kosher salt and fresh ground pepper to taste
In a large pot, cook pasta according to package directions to al dente. When pasta is done, drain and return to large pasta.
While pasta is cooking, heat winter squash and ¼ cup water in a medium saucepan. Let it come to a boil, turn heat down to low. Cook for 5 minutes. Add milk, nutritional yeast, smoked paprika, mustard, and onion powder. Whisk to combine and cook sauce for another 3-5 minutes until mixture has thickened a bit. Season with salt and pepper to taste.
Pour sauce over pasta. Fold in sauce gently. Serve immediately with a green salad or some sautéed spinach.
- 568 calories
- 6g total fat
- 1g saturated fat
- 0mg cholesterol
- 5459mg sodium
- 106g carbohydrate (12g dietary fiber, 2g sugar)
- 37g protein