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Mac and Butternut Squash "Cream" Sauce (Vegan
Ingredients
- 1 (8 ounce) box quinoa elbows (or your favorite Clean-approved pasta)
- 2 tablespoons olive oil
- 1 large yellow onion, sliced thin
- 1 bunch Lacinato kale, stems removed, leaves, roughly chopped
- 1 cup chopped finely chopped butternut squash
- 2 cups cashew or almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon dulse flakes
- 2 teaspoons sea salt
- Preheat the oven to 350°F.
- Bring 6 cups of salted water to a boil. Stir in the elbows and cook until tender. Drain and rinse under cold water until completely cooled.
- In a saute pan, heat the olive oil over medium heat then add the onions. Saute until golden brown, stirring occasionally for 6-7 minutes.
- Once the onions are ready, stir in the kale, cover and steam until tender.
- Meanwhile, peel the butternut squash then combine the butternut and milk in a small pot and cook until tender then transfer to a blender and blend until creamy.
- Place the elbows in a bowl then combine with the kale mixture, dulse, and nutritional yeast.
- Add enough of the butternut cream to coat all the ingredients well.
- Scoop out the mixture into a 9×9 pan then place in the oven. Bake for 15 minutes, then place under the broiler to lightly brown.
- Remove & serve.
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