- 1 1/2 (12 ounce) packages gluten-free elbow pasta
- 1 pound butternut squash, peeled and cut into 1-inch pieces
- 1 1/2 cups soy milk
- 1 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground nutmeg
- 2 tablespoons chopped parsley, or to taste
- Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
- Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.
05/10/2018
recipepes.com
Vegan Mac and Cheese, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
