Creamy Mac and Cheese

Prep Time: 30 Minutes Cook Time: 15 Minutes Total Time : 45 Minutes Serves: 4-8

INGREDIENTS

1 butternut squash, baked

1 yellow onion, diced

3 cloves garlic, minced

1 tbsp. olive oil

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. salt

2 tsp. dried oregano

1-2 tsp. black pepper

1/2 cup nutritional yeast

1 14 oz. can full fat coconut milk

16 oz. of your favorite pasta, can also sub with zucchini noodles, etc.

DIRECTIONS

This recipe makes enough sauce for 2 batches of pasta, so you can save the sauce for later, or cook double the pasta!

Cut the butternut squash in half, place face down on a baking sheet and fill baking sheet with water.

Bake at 400°F for 30 minutes.

While that’s baking, in a medium pot, sauté the onion and garlic in the olive oil. Then, stir in the garlic powder, onion powder, oregano, salt and pepper.

Add the coconut milk, bring to boil then cover and let simmer on low till the squash is ready (10-15 min.)

Discard the squash seeds, scoop out the squash, add it to a blender or food processor, add the nutritional yeast and the rest of the simmering sauce and bend until smooth and creamy.

Cook pasta according to package directions, pour the sauce over top and enjoy!