Ingredients
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2 tbsp30 mL vegetable oil
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1½ cups375 mL diced cooking onion (about 1 medium)
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½ tbsp7.5 mL grated garlic
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3 cups750 mL peeled and diced American sweet potato (about 1 large)
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3 cups750 mL peeled and diced butternut squash
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1½ cups375 mL vegetable broth
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¼ cup60 mL margarine or butter
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½ cup125 mL coconut milk (from a can)
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½ cup125 mL nutritional yeast
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Nutritional yeast is available at grocery stores and Bulk Barn stores.
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2 tbsp30 mL Dijon mustard
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½ tbsp7.5 mL lemon juice
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• 1–1½ tsp
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• Salt and cayenne to taste
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12-16 cups3–4L water
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1 tbsp15 mL salt
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5 cups1.25 L dry macaroni
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Instructions
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Heat oil in medium-sized saucepan over medium-low heat. Add onions and cook, stirring occasionally, until softened. Stir in garlic and cook one more minute.
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Add sweet potato, butternut squash and vegetable broth. Increase to high and bring to a boil. Reduce heat to low, cover and cook until tender, about 15 minutes. Add margarine or butter and stir until melted.
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Transfer to blender with remaining Sauce Ingredients and puree until smooth. Adjust seasoning. If too thick, thin with additional vegetable broth or water.
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COOK MACARONI: Add macaroni to large stockpot of boiling salted water. Stir and cook until al dente, about 6-8 minutes.
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ASSEMBLE: Drain cooked pasta and return to pot. Add sauce to pot and stir until hot and creamy, adding additional water or stock if too thick. Serve immediately.
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