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Lilly’s Table

 
 
© Lillys-Table.com Photo of Mac n Veggie
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Mac n Veggie

 

Imagine orange colored macaroni, but without any of the orange-powder packets… or even any cheese. This is simply veggies pureed into a sauce that coats the pasta. You may be happy leaving it vegan or you may add a generous handful or two of shredded cheddar (our preference as we are cheese obsessed). Either way, this is creamy, almost sweet & nutty goodness— and as a bonus it looks just like Macaroni n Cheese.

Ingredients

  • 1½ lb winter squash
  • 2 carrots
  • 1 cup cauliflower, florets
  • ½ cup pasta, elbow or shells, whole-grain, wheat or rice
  • ½ tablespoon bouillon , vegan or a cube or packet, more to taste
  • ½ cup nutritional yeast, or grated parmesan cheese
  • 2 cups cheddar cheese, sharp, shredded, optional
  • 1 tablespoon olive oil, extra virgin

Serving Size: 4 People

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Preparation Instructions

Set the oven to 425. Place the halved and deseeded squash in to roast. When you can cut it with a spoon it is soft enough. Depending on the thickness of the squash, this will take 25-45 minutes. Cool slightly and then scoop out of the skin.

Meanwhile, bring the carrots & cauliflower up to a boil in a big pot of water for about 15-20 minutes until tender and almost falling apart. Scoop out the veggies, bring the water back up to a boil for the pasta.

Puree all of the veggies in a blender or food processor. Add enough of the veggie water to help it puree until it is a smooth sauce. About 1/4 to 1 cup of water depending on the moisture in the vegetables and your ability to blend it.

Boil the pasta.

Blend the bouillon & nutritional yeast (or parmesan) into your veggie sauce. Adjusting to your desired taste.

Toss the hot, cooked and drained pasta with the sauce. If you want to add cheese, fold it in at this point.

Drizzle the olive oil on top, if serving it vegan-style.