Dinner/Lunch

Cheesy Butternut Squash Pasta

A quick and simple pasta dish made with a seasonal ingredient– butternut squash! A healthier alternative for traditional mac & cheese.

Do you guys feel the Fall season already?

I sure do!

Even though by looking outside the window, sometimes it’s hard to say it’s actually Fall. California people problems 😉

Anyway.. I love Fall, I love everything about it and I’m always excited for Fall fruits and veggies (mostly veggies). All the squashes, pumpkins YAY!

Today I would like to share with you this creamy and yummy pasta!

Made with butternut which is my favorite squash, taste delicious, it’s actually easy to cut and it won’t leave your kitchen looking like a mess 😉

I used homemade almond milk but you can use store bought milk of any kind except of coconut milk. You want to use milk that has neutral taste.

Look how cheese it is!

You can add vegan cheese if you wish. I added a tiny bit because I had some leftovers but it will taste just fine without adding it. Vegan cheese is a good alternative for regular cheese but you have to remember it is processed and it should not be a part of you everyday meals.

You can use homemade, low in sodium Vegetable Broth for this recipe if you wish!

Cheesy Butternut Squash Pasta

Vegan, Gluten Free*

 macaroni noodles
 ½ butternut squash
 2 tbsp vegan butter
 ½ cup vegetable broth
 ¾ cup almond milk
 salt and pepper
 1 tsp paprika

1

Cook the macaroni according to package directions. Drain and set aside.
Heat the butter in a skillet over medium low heat.
Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.

2

Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, salt, pepper, broth, paprika, and milk.
Pulse until smooth.

3

Pour the sauce over the cooked noodles and add the cheese* (if you adding one) Stir until melted. Add more salt and pepper to taste.

Ready to eat!

Ingredients

 macaroni noodles
 ½ butternut squash
 2 tbsp vegan butter
 ½ cup vegetable broth
 ¾ cup almond milk
 salt and pepper
 1 tsp paprika

Directions

1

Cook the macaroni according to package directions. Drain and set aside.
Heat the butter in a skillet over medium low heat.
Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.

2

Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, salt, pepper, broth, paprika, and milk.
Pulse until smooth.

3

Pour the sauce over the cooked noodles and add the cheese* (if you adding one) Stir until melted. Add more salt and pepper to taste.

Ready to eat!

Cheesy Butternut Squash Pasta

*use GF pasta

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