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 – Easy
Time – 15 minutes preparation, 40 minutes cooking
What’s good about it?
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.
- Preheat the oven to 190°C/375°F/Gas 5. Put the butternut squash on a baking sheet and drizzle with 1 tablespoon of the oil. Stir to coat, then season with salt and pepper. Cook in the oven for 30 minutes or until soft and lightly golden. Leave to cool. If you prefer you could steam it until tender.
- Put the cornflour in a bowl and mix with a little of the milk to make a smooth paste. Put the remaining milk in a saucepan and whisk in the cornflour paste followed by the nutritional yeast, spices and lemon juice. Stir this sauce over a low heat for 5 minutes or until the mixture has thickened. Season with black pepper.
- Put the butternut squash and the white sauce into a blender or food processor and whiz until thick and creamy. Adjust the seasoning.
- Cook your pasta according to the packet instructions – just before the end of cooking at the vegetables if using. Drain and return to the pan. Toss in the sauce to coat. Scatter with parsley or additional thyme leaves and grated vegan cheese if wished to serve.
Did You Know?
Instead of butternut squash use carrot instead – you could steam it until tender rather than baking.
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
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