Green "Mac & Cheese" {Vegan, Gluten-free, Grain-free}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Gluten-free, Vegan, Grain-free, Soy-free
Serves: 4
Ingredients
  • 12 oz. Tolerant Foods Organic Green Lentil Elbow Macaroni Pasta
  • “Cheese” Sauce:
  • 1 ½ cups butternut squash cubes
  • ¼ yellow onion, cut into large pieces
  • 3 garlic cloves, peeled
  • 1 Tbsp. extra virgin olive oil
  • ¼ tsp. Himalayan pink salt
  • ⅛ tsp. black pepper
  • 2 cups spinach
  • Juice of 1 lemon
  • ¾ cup cashews
  • ¼ cup nutritional yeast
  • 1 ½ cups water
  • 1 Tbsp. Dijon mustard
  • ½ tsp. Himalayan pink salt
  • 1 tsp. chili powder
Instructions
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add the butternut squash, onion, and garlic cloves to the pan. Drizzle with olive oil, salt, and pepper. Mix well so everything is coated. Roast in the oven for 25 minutes.
  2. When the veggies are roasting, cook the pasta according to package directions.
  3. Once the veggies are done, add them to a blender along with the remaining “cheese” sauce ingredients. Blend on high until smooth and creamy.
  4. Pour the sauce over the cooked pasta and mix well!
Notes
If you are preparing this ahead, it’s best to store the noodles and sauce separately and then combine before eating.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/green-mac-cheese/