Spicy Roasted Veggie Mac and Cheese | Sip + Spice
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Spicy Roasted Veggie Mac and Cheese

Servings 6

Ingredients

  • 1 1/4 cups butternut squash cubes
  • 1 medium onion
  • 4 cups veggies (peppers, brussel sprouts, broccoli, etc)
  • 1-2 jalapenos
  • Olive oil
  • Salt
  • Black pepper
  • 1 lb pasta whole wheat, gf or regular!
  • 1 cup nondairy milk
  • 1/4 cup nutritional yeast
  • 2 cloves garlic peeled
  • 2 tablespoons miso (or 2 teaspoons dijon mustard)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chipotle seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shredded white cheddar optional
  • 1/4 cup shredded Parmesan optional
  • 2 tablespoons fresh basil sliced

Instructions

  1. Preheat the oven to 425ยช F. Toss the butternut squash cubes in 1 tablespoon of olive oil and bake for 30 minutes.


  2. Once cooled slightly, toss butternut squash cubes in the blender, and add the onion and chopped veggies to your sheet pan. Roast for another 20-30 minutes.


  3. Cook pasta according to direction on the package and drain.


  4. In the high-speed blender with the butternut squash, add the nondairy milk, nutritional yeast, garlic clove, miso, Italian seasoning, chipotle seasoning, salt and pepper. Blend on high until thoroughly mixed.


  5. Add the sauce into the cooked pasta along with all the roasted veggies, the shredded cheese, if using, and the basil. Serve!