BUTTERNUT MAC AND CHEESE

Non classé, savory

In a 375 degrees F oven roast a medium butternut squash and a full head of garlic drizzled with olive oil.

Cook 500g of pasta in salted boiling water. Add broccoli florets (1 head) to the same pot 3 minutes before the pasta is done. Drain and reserve some of the cooking water.

Add the cooked butternut to a blender (without the skin). Add :

– 1 tbsp dijon mustard,

– 1 tbsp miso paste,

– juice from 1/2 lemon,

– 1 head of roasted garlic or 1 tsp garlic powder,

– 1 tsp smoked paprika,

– 1/2 cup nutritional yeast,

– 1/2 cup unsweetened plant based milk,

– salt and pepper.

Blend, adding some of the cooking water if necessary until desired consistency. Taste and adjust (salt/ lemon/ garlic?).

Pour the sauce over the pasta and broccoli.

Optional: cover with vegan cheese and/or breadcrumbs and bake in the oven for approx. 15 minutes.