Healthy Vegan Macaroni and Cheese

Ingredients:

3 cups butternut squash, peeled, seeds removed and cubed (or 1-1/4 ounce can butternut squash puree)
3 cups rigatoni pasta
1 -15 ounces can of white beans, drained and rinsed
4 tbs ghee or vegan butter
1 tbs olive oil
2 tbs nutritional yeast (optional)
2 cloves garlic
1 tsp dijon mustard
1 tsp onion powder
1/4 tsp smoked paprika, to taste
1/2 small lemon juice or 1 tsp apple cider vinegar
2 cups vegetable broth (or 2 cups water)
salt and pepper to taste

Optional for Topping:

1/2 cups panko breadcrumbs
1 tbsp ghee or olive oil

Directions:

Preheat oven to 400 degrees. Toss the squash in a medium-sized bowl with 1 tbs olive oil. Line a baking sheet with aluminum foil and spread the butternut squash over it. Roast the squash in the oven for 30 minutes or until fork-tender. Lower oven to 350 degrees.
While squash roasts, cook the pasta, drain completely, and set aside. Melt ghee or butter and place it in the bowl of a blender or food processor fitted with a metal blade attachment. Combine butternut squash, white beans, garlic, onion powder, smoked paprika, lemon juice, 1/2 tsp salt, and few grinds of fresh cracked pepper. Blend until thick and creamy, only a few chunks should be remaining. With blender running, add 1/2 cup of liquid in increments. Don’t allow the sauce to get too thick, it will thicken as it settles. Consistency is perfect when it clings to the rubber spatula.
Add the butternut squash sauce to the pasta in the pot and stir to combine. Transfer the mixed pasta and sauce to a baking or roasting pan.
Toss 1/2 cup of breadcrumbs with 1 tbsp melted ghee or olive oil. Sprinkle mixture over the top of pasta. Place in preheated oven and bake for 15-20 minutes, or until the top turns golden brown.

by Lentine Alexis