- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1/4 teaspoon crushed red pepper
- 2 minced garlic cloves
- 2 cups (1/2-inch) peeled and cubed butternut squash
- 1 cup chopped parsnip
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cups uncooked penne pasta
- 1/2 cup grated vegan cheese, divided
- Cooking spray
- 1 and 1/2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 cup plain non-dairy milk
(Note: if you prefer to cut out some prep work, you can use 1 teaspoon dried rubbed sage and 1 teaspoon dried parsley in place of the fresh).
2. Meanwhile, cook the penne according to package directions. Drain over a bowl, reserving 1 cup of the cooking liquid. Combine the squash mixture, pasta, and 1/4 cup of the cheese in an 11x7-inch baking dish coated with cooking spray.
(Note: try the vegan mozzarella block from Galaxy Foods for this recipe, or any other white vegan cheese that mimics Parmesan).
3. Melt the butter in a saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly with a whisk. Add the milk; cook for 5 minutes, still stirring constantly with a whisk. Gradually add the reserved cooking liquid and cook for a final 2 to 5 minutes, stirring constantly, until the mixture thickens. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Pour the milk mixture over the pasta mixture and sprinkle with the remaining 1/4 cup cheese. Bake at 375 degrees for 30 minutes - the top should be lightly browned.
Want even more winter veggies with your meal? Two great sides to pair with this pasta include rutabaga roasted in just a little maple syrup, and wilted kale with a spritz of lemon juice.
4 servings (2 cups), Calories 437
The strong taste of red pepper dominated this dish, to the detriment of absolutely everything else. It drowned out the sage, the nutmeg, the allspice - all the yummy fall flavors I was anticipating, in sum. Next time, I would quite simply leave it out, because other than that, the dish was pure comfort food. A creamy, decadent sauce over the pasta, and wonderfully tender squash and parsnip. Like I said at the beginning of this post, adult mac 'n' cheese.