This is a lovely vegan comfort dish. Using butternut squash and nutritional yeast flakes creates a delicious rich vegan version of a cheese sauce, which is tossed in gluten free pasta to make a vegan version of mac and cheese. Try adding some steamed vegetables to this mixture for a more balanced dish.
Difficulty –Â Easy
Time – 15 minutes preparation, 40 minutes cooking
Serves 4-6
Butternut squash is literally loaded with vitamin A—one cup of squash has over 350 percent of the recommended daily allowance (RDA), which is vital for healthy eyesight. It’s a great source of zeaxanthin and lutein, two powerful antioxidants that can also protect your vision.
Instead of butternut squash use carrot instead – you could steam it until tender rather than baking.
Sauce
300g/10½oz butternut squash, cut into chunks
2 tbsp olive oil
1 tbsp cornflour
200ml almond milk
few fresh thyme leaves, chopped
6 tbsp nutritional yeast flakes
½ tsp ground turmeric
1/2 tsp smoked paprika
1 tsp Dijon mustard
½ tsp garlic salt
1/2 tsp onion powder
2 tsp fresh lemon juice
Black pepper to taste
To serve
250g Gluten free pasta
Handful of frozen peas or other vegetables, optional
Parsley or fresh thyme chopped to serve
Vegan grated cheese to top, optional
