A simple, healthy mac and cheese that comes together in about 35 minutes. The sauce is made from blended butternut squash and cauliflower, which gives it a naturally creamy texture without any dairy. A good weeknight option that tends to go down well with children.
Sauce
Pasta
Soften the onion
Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened.
Add the garlic
Stir in the garlic and cook for another 30–60 seconds until fragrant.
Simmer the vegetables
Add the squash, cauliflower, and broth. Bring to a steady simmer, then cover and cook for 15–18 minutes until the vegetables are very tender. Adjust the heat as needed to keep a gentle simmer.
Cook the pasta
While the vegetables simmer, cook your pasta according to packet instructions. Drain well and set aside.
Blend the sauce
Transfer everything to a blender. Add the lemon juice, mustard, salt, and nutritional yeast and blend until completely smooth. Taste and adjust seasoning.
Combine and serve
Pour the sauce over the pasta, toss to coat, and serve straight away.
For a fully vegan version, use vegetable broth in place of chicken broth. The sauce also works well poured over roasted cauliflower instead of pasta for a grain-free option. Leftovers keep well in the fridge for up to three days — add a splash of broth when reheating to loosen the sauce.
