Whenever we’re craving healthy, delicious and plant-based foods, we turn to one of our favorite cookbooks: Minimalist Baker’s Everyday Cooking by Dana Shultz. On a recent rainy day, we finally gave this recipe a try and were so happy we did! Dana’s sauce comes together in minutes and has that cheesy flavor we all love – without all the fat and calories in a typical mac ‘n’ cheese. As for the pasta itself, though her recipe calls for only 227g of gluten-free pasta, we found there was enough sauce to warrant using two boxes (400g total) of our SUPERFOOD TEFF Macaroni. We polished off every last guilt-free bite – and know that you’ll love this dish, too
Preheat the oven to 400 degrees F (204 degrees C). Add the butternut squash to foil-lined rimmed baking sheet. Drizzle with 1 TBSP grape seed oil and sprinkle with a healthy pinch each of salt and pepper. Toss to coat.
Bake for 12-14 minutes, or until fork tender. Remove from the oven and add to the bowl of a high-speed blender or food processor. Set aside.
While the squash is in the oven, bring a large pot of water to boil and add the 400g of SUPERFOOD TEFF Macaroni – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain the pasta and set aside. Cover with a towel to keep warm.
Heat a saucepan over medium heat. Once hot, add the remaining 1 TBSP of grape seed oil and the garlic. Saute for 2 minutes or until fragrant. Stir frequently.
Add the garlic to the blender or processor with the butternut squash. Add another healthy pinch of salt and pepper, almond milk, broth and nutritional yeast. Blend until creamy and smooth. The sauce should be thick but pourable, so add more broth or almond milk to thin if necessary. Taste and adjust the flavor as needed, adding more nutritional yeast for cheesiness, or a bit of chili garlic sauce or hot sauce for heat (optional).
Add the mixture back to the saucepan. Bring to a low simmer over medium-low heat. Cook to heat/thicken for 5 minutes, stirring frequently.
Add the cooked, drained pasta to the sauce and toss to coat. Serve immediately with vegan Parmesan, red pepper flakes, and fresh parsley (optional).
Leftovers will keep covered in the refrigerator for 2-3 days, though best when fresh.
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