Vegan Mac and Cheese with Rosemary

Inspired by a butternut squash.  You won't miss the cheese.  TRUST ME.

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What you'll need:

1 long stem rosemary, torn from step and chopped 

2 Tbsp olive oil

1 medium onion, diced 

2 cloves garlic, minced 

2 c veggie broth

1 medium butternut squash, peeled seeded and cubed

salt and pepper to taste

12 ounces pasta of choice (I went for chickpea noodles for a protein packed punch)


Heat olive oil in a large skillet.  Add rosemary, fry for 2-4 minutes.  Carefully pour into a small ceramic bowl, set aside.

Add onion and garlic to pan.  Saute until aromatic. 

Add veggie broth, squash, salt and pepper to taste.

Bring to a boil, reduce to a simmer and cover.  

Cook for about 20 minutes, or until most of the veggie broth has boiled down and squash is soft.

Bring water to a boil for the pasta in the meantime.

Puree goodness by either allowing to cool a bit and transferring to a blender or food processor. Or, use an immersion blender.  If you don't have one, you should get one--they are the best! 

Toss cooked pasta in squash puree.  Add crispy rosemary, toss to coat.

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Serves 4.  Inspired by Cookie and Kate's original recipe.