Vegan Butternut Squash Mac and Cheese (no actual or fake cheese!!)

Information

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 2 servings

Ingredients

• 1 box of chickpea pasta (rotini)

• 1 small butternut squash

• 1/2 an onion

• 2 cloves of garlic

• 1 Tbsp olive oil

• 2 tsp ground sage

• 1 1/2 cup vegetable stock

• ground basil (to taste)

• salt and pepper (to taste)

Instructions

1. remove skin and cut up the butternut squash into cubes of about 1 inch by 1 inch

2. place into a pot of boiling water and cook for 15 minutes or until squash is soft

3. in a frying pan, put olive oil, diced up onion, crushed up garlic, and sage and cook until onions are slightly browned and soft

4. put cooked squash, sautéed onion mixture and vegetable stock into a blender and blend until smooth

5. cook pasta as stated on box until soft

6. drain water from the pot, add in 3/4 of the butternut squash mixture, and stir

7. divide into 2 bowls and put the remaining butternut squash mixture on top

8. add ground basil, salt, and pepper on top to taste