Name: Vegan Mac and Cheese
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Gluten-free elbow pasta - 1 ½ (12 ounce) packages; Butternut squash, peeled and cut into 1-inch pieces - 1 pound; Soy milk - 1 ½ cups; Vegetable broth - 1 cup; Salt - ½ teaspoon; Ground cayenne pepper - ½ teaspoon; Ground nutmeg - ½ teaspoon; Chopped parsley, or to taste - 2 tablespoons

Ingredients for - Vegan Mac and Cheese

1. Gluten-free elbow pasta 1 ½ (12 ounce) packages

2. Butternut squash, peeled and cut into 1-inch pieces 1 pound

3. Soy milk 1 ½ cups

4. Vegetable broth 1 cup

5. Salt ½ teaspoon

6. Ground cayenne pepper ½ teaspoon

7. Ground nutmeg ½ teaspoon

8. Chopped parsley, or to taste 2 tablespoons

How to cook deliciously - Vegan Mac and Cheese

1 . Stage

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.

2 . Stage

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.