Butternut and Sweet Carrot Mac N Cheese
Serves 625 mins prep75 mins cook
When the fall chill starts to set in, it’s allll about cozy meals! This recipe puts a seasonal spin on classic mac and cheese with a luscious, creamy butternut squash and sweet carrot cheezy sauce. Made with ZENB Elbow Pasta and Sweet Carrot and Tomato Marinara Gourmet Sauce, it's comforting and packed with plant-based protein and fiber.
0 servings
What you need
Instructions
1. Cook ZENB Elbows for about 10 minutes, checking for doneness at about 8 minutes. Strain, rinse with cold water and set aside. 2. Preheat oven to 400°F (200°C). 3. Brush butternut squash cubes with avocado oil. Sprinkle with garlic powder, onion powder, salt and pepper and massage well so evenly coated. 4. Roast squash for about 25-30 minutes until tender and browned. Let cool. 5. Steam broccoli until tender and rough chop. 6. Transfer roasted squash, ZENB Sweet Carrot and Tomato Marinara Gourmet Pasta Sauce, nutritional yeast, paprika, tamari, olive oil and salt and pepper (to taste) to a blender. 7. Blend, slowly adding water if needed until achieving a creamy texture. Adjust taste, adding salt and pepper, more yeast or tamari to your liking. 8. Stir sauce into a large pot, add cooked pasta, chopped steamed broccoli and mix well. 9. Transfer to a large baking casserole dish. 10. Sprinkle paprika over the dish and bake in the oven for about 25 minutes, with the last minute on broil to brown the top. 11. Let cool and serve!View original recipe