Ingredients
- 1 Cup Roughly Chopped Carrots
- 1 Small Roughly Chopped White Onion
- 1 Cup Cubed Butternut Squash
- 1 ½ Cups Roughly Chopped Red Potatoes
- ½ Cup Raw Cashews
- 1 Cup Nutritional Yeast
- ½ Stick Vegan Butter
- 1 Tablespoon Lemon Juice
- 2 Cloves Garlic
- ¼ Teaspoon Cayenne Pepper
- Breadcrumbs
- Smoked Paprika
- Salt & Pepper
- Pasta Shells
Instructions
- Preheat the oven to 350 degrees.
- Roughly chop the carrots, onion, butternut squash and potatoes and boil in 3 ¼ cups of generously salted water. Once boiling, lower heat and allow to simmer until the veggies are soft.
- Prepare the pasta according to the directions on the box, strain and set aside.
- While your veggies are simmering, blend the cashews in the food processor. Once smooth, add ½ stick vegan butter, 2 cloves garlic, lemon juice and ¼ teaspoon cayenne pepper. Puree together, slowly adding water from the veggies.
- Once blended, slowly add the veggies, along with the water and blend. DO NOT pour them in all at once, patience is key. Slowly add 1 cup of nutritional yeast. Continue to slowly add and blend until you have used all of the water, veggies and nutritional yeast. This should come out as a creamy mixture. Add salt and pepper and blend.
- Toss the pasta and cheesy mixture together in a baking pan and sprinkle with breadcrumbs, nutritional yeast, smoked paprika and more salt. Cover with tinfoil and allow to bake for 10 minutes. Remove the tinfoil and broil for 2 minutes. Serve to your family!
Notes
RECIPE BROUGHT TO YOU BY ANDREA DUCLOS FOR GLITTER AND BUBBLES
Glitter&Bubbles | www.glitterandbubbles.com