If you want a very decadent tasting meal that’s actually super healthy, look no further. This is a recipe that wifey and I have been making for a couple of years now and we absolutely love it. There are tons of vegan mac and cheese recipes but few are even close to healthy as this one and it tastes great!
1 small chopped onion or shallots
2 Tbsp. olive oil
3 Cloves of garlic
16oz chopped butternut squash
2 large carrots
½ cup pasta sauce
1 Tbsp. dried thyme
Put in the chopped up butternut squash and carrots into a pot of water and set to boil. In the meantime, sauté the onions and garlic in the olive oil for about 5 minutes to soften them up in a small pan. When the butternut squash and carrots are tender enough to poke through with a fork, drain most of the liquid but definitely keep some in (save some of the drained liquid for later). Add in the sautéed garlic and onions and the pasta sauce into the pot. Add in the thyme and a decent amount of salt and pepper (to taste). Either immersion blend the contents in the pot or place everything into a blender and blend it until you get the smooth consistency you want. If the mixture is too thick, add some of the liquid you poured off earlier. Pour over your favorite pasta, add any additional salt/pepper you want and enjoy!