Butternut Squash Mac and Cheese (with tofu!)

Close-up of creamy vegan butternut squash mac and cheese with penne and spinach

Butternut Squash Mac and Cheese (with tofu!)

Creamy vegan butternut squash mac and cheese with a silky sauce made from blended squash, tofu and nutritional yeast, tossed with pasta and spinach. Nut-free, oil-free and ready in about 30 minutes.

Print Pin Save

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Equipment

Ingredients
US Customary - Metric

10 oz gluten-free pasta, or regular pasta; penne, elbows or shells
3 cups butternut squash, peeled and cut into ¾-inch cubes
1 large red onion, roughly chopped
⅓ cup nutritional yeast
10 oz extra firm tofu, drained
3 cloves garlic, peeled
2 teaspoon curry powder
1 teaspoon cumin
1 teaspoon paprika, sweet or smoked
2 tablespoon cornstarch
4 cups spinach, packed fresh baby spinach
1 cup plant based milk, unsweetened and unflavored
½ teaspoon salt, plus more to taste

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions (usually 8 to 12 minutes). Drain and set aside.
Meanwhile, add the butternut squash, red onion and garlic to a medium saucepan and cover with water by about an inch. Bring to a boil, then simmer over medium heat for 12 to 15 minutes, until the squash is fork-tender. Scoop out ½ cup of the cooking water, then drain the vegetables.
Transfer the cooked vegetables and the reserved cooking water to a blender or food processor. Add the nutritional yeast, tofu, curry powder, cumin, paprika and cornstarch. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth.
Return the drained pasta to the pot (or a large frying pan) over medium heat. Pour in the sauce and plant-based milk, then add the spinach and salt. Cook, stirring often, for 3 to 5 minutes, until the sauce bubbles and thickens and the spinach wilts. Taste, adjust the salt, and add a splash more milk if the sauce is too thick. Serve hot.

Video

Notes

For a fully gluten-free dish, use certified gluten-free pasta.
The sauce thickens as it simmers. Loosen with an extra splash of plant-based milk or reserved cooking water if needed.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove with a splash of plant-based milk.
Freeze the sauce on its own (not mixed with pasta) for up to 2 months.

Nutrition (estimated per serving)

Calories: 404kcalCarbohydrates: 81gProtein: 14gFat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 448mgPotassium: 796mgFiber: 6gSugar: 4gVitamin A: 14030IUVitamin C: 35mgCalcium: 197mgIron: 3mg

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Keyword: butternut squash, Cheese, earth of maria, nutritional yeast, red onion, Spinach, to move, Tofu

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!