This is a sneaky little sauce that I put together tonight. I was totally craving some creamy, noochy noodles, and a little run-down of my scrappy fridge contents revealed some aging butternut squash and parsnips, which wouldn’t scream “vegan cheese sauce” to most people, but, y’know. I’m not exactly “most people,” am I?
What I’m saying is, I threw together a quick and delicious little partially raw, gluten free, soy free, nut free mac ‘n’ cheese dinner in about 20 minutes and it was effing packed with vegetables and the perfect creamy, rich February comfort food dinner I was aiming for. Yes, friends, you can have it all. Hemp seeds and nutritional yeast pack in a goodly amount of protein, too, so this is a pretty well-rounded little din-dins!
Creamy Butternut Mac ‘n’ Cheese
(serves 2-4, depending on how saucy you like your noods!)
1 cup peeled & cubed butternut squash
1 small parsnip, diced
1/4 white onion
2 gloves garlic
1-1.5 cups water
1/4-1/2 tsp sea salt
1/3 cup nutritional yeast
2 tbsp hemp seeds
juice 1/2 lemon
1/4 tsp mustard powder
1/4 tsp paprika
black pepper to taste
1 tsp coconut oil
3/4 cup cooked gluten free pasta (brown rice or quinoa are my faves!) per person
1 cup chopped kale, dandelion greens, spinach or swiss chard per person
extra nutritional yeast for sprinkling
Steam squash, parsnip, onion and garlic with a dash of salt in 1 cup of water. When squash & parsnip are fork-tender, transfer to blender or food processor with additional 1/2 cup or water (this can be some of the pasta cooking water, which will help to thicken sauce more from pasta starch) and remaining sauce ingredients and blend until smooth.
Place cooked pasta and raw greens in serving bowls, pouring hot sauce over to coat. Sprinkle with additional nooch, hemp seeds, salt and pepper if desired.
Oh, and don’t forget to serve with an extra side of greens. Lemon and olive oil marinated dandelion greens, perhaps?
|Dear liver – you’re welcome!|