Stovetop Mac-and-Cheese with Spinach
Prep Time
40 minutes prep time, 2 hours soak time for nuts
Number of Servings
Serves 6 as a side
Ingredients
  • [q:1/2] cup raw cashews
  • 2 cups peeled and cubed butternut squash
  • 1 cup unsweetened plain almond milk
  • 1 Tbsp lemon juice
  • 4 Tbsp nutritional yeast
  • 1 tsp dry mustard
  • [q:1/2] tsp paprika
  • 1 Tbsp cornstarch or potato starch
  • 1 (12 oz) package elbow macaroni pasta
  • 1 tsp olive oil
  • 3 cups packed sliced baby spinach
  • Salt and freshly ground black pepper
Directions
  1. Place cashews in a medium bowl. Cover cashews completely with water and set aside to soak for 2 hours.
  2. Place squash in a steamer basket set over a pot of boiling water. Cover with a lid. Cook over medium-high heat until squash is tender when pierced with a fork.
  3. Once cashews have soaked, drain and add them to a high-speed blender along with cooked squash, almond milk, lemon juice, nutritional yeast, dry mustard, paprika, and cornstarch. Blend until smooth.
  4. Cook pasta according to package directions. Drain.
  5. Heat oil in a sauté pan set over medium heat. Add spinach and sauté for 2 minutes.
  6. Transfer cashew and butternut squash mixture to pan with spinach. Stir until sauce is heated through and thickened. Season to taste with salt and pepper.
  7. Add pasta to sauce and stir to combine. Serve.
Nutrition Info
338 Calories, 17 g Protein, 57 g Carbohydrates, 5 g Fiber, 8 g Total fat (1 g sat), 249 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, K, [nutrition:4] Magnesium, [nutrition:3]  Vitamin A, Phosphorus, Zinc, [nutrition:2] Vitamin C, E, Iron, Folate, [nutrition:1] Calcium, Potassium