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.
- 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, turmeric, mustard, garlic salt, onion powder and lemon juice. Stir this sauce over a low heat for 5 minutes or until the mixture has thickened.
- Put the butternut squash and the 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. Drain and return to the pan. Toss in the sauce to coat. Scatter with parsley if wished to serve.
Did You Know?
Butternut squash is rich in fibre making it valuable for healthy digestion and supporting healthy gut flora.
300g/10½oz butternut squash, cut into chunks
2 tbsp olive oil
1 tbsp cornflour
200ml almond milk
6 tbsp nutritional yeast flakes
½ tsp ground turmeric
1 tsp Dijon mustard
½ tsp garlic salt
1/2 tsp onion powder
2 tsp fresh lemon juice
250g Gluten free pasta
Handful of frozen peas or other vegetables
Parsley chopped to serve