Are you vegan and still craving for some comfort food? Then you should try this Butternut Mac recipe. Although it is dairy-free, it still delivers plenty of creamy goodness. This delicious recipe was made by Chloe Coscarelli, a vegan chef, who recently launched her brand-new cookbook Chloe Flavor. Totally worth a look.
Ingredients:
* 5 cups of peeled and cubed butternut squash
* 1 pound macaroni
* 2 tbsp olive oil
* 2 1/4 tsp sea salt
* Freshly ground pepper
* 1/2 cup raw cashews
* 1 garlic clove
* 1/2 tsp dried rosemary
* 2 cups water
* Topped with smoked paprika
Instructions:
1. Preheat oven to 400 degrees.
2. Mix the butternut squash with olive oil, salt and pepper. Put it on a baking sheet and roast for about 30 minutes.
3. In the meanwhile, bring water to boil. Add the pasta and cook to Al Dente. Drain the pasta and return in the pot.
4. In a blender, combine the roasted butternut squash, water, cashews, garlic, rosemary and the remaining salt. Blend on high speed until very smooth.
5. Add the sauce to the pot. Taste and adjust seasoning.
(If the sauce is too thick, add water, 1 tbsp at a time).
